Three Cheers for 3-Bean Chili
Warm Up With A Bowl of This (Vegan) Chili
Chili is one of our favorite comfort foods—especially on those, ahem, chillier nights when we want a bowl of something to keep us warm. That's why we're diving into this three-bean chili, packed with vegetables to add a little nutritional magic. The classic combo of corn, beans and squash (commonly found in succotash) provides all the amino acids to form a complete protein without any meat required.
Though this recipe is perfect for a crowd on game day, it also keeps beautifully in the fridge for up to a week or in the freezer for up to three months. Make a batch on Monday, and you'll have a healthy, hearty lunch for the rest of the week.
Vegan 3-Bean Chili
Recipe from the Tasting Table Test Kitchen
Yield: 10 to 12 servings
Prep Time: 25 minutes, plus overnight soaking
Cook Time: 1 hour and 35 minutes
Total Time: 2 hours, plus overnight soaking
1½ cups red kidney beans
1½ cups garbanzo beans
1½ cups cannellini beans
3 tablespoons olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 jalapeño—stemmed, seeded and minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 pound peeled butternut squash, cut into 1-inch cubes
One 28-ounce can fire-roasted crushed tomatoes
8 cups water
Kosher salt, to taste
1½ cups frozen corn kernels, thawed
1 cup roasted red peppers, finely chopped
½ cup minced cilantro
2 tablespoons lime juice
1. In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.
2. In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.
3. Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.
4. Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.