American
Vegan Chili Cups
Hearty three-bean chili served in individual cups—smoky, spicy, and completely plant-based
hot_bitemediumAmerican
Prep20 minCook35 minTotal55 minServes12Temphot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 1 tbspolive oil
- 1yellow onion(diced)
- 4 clovesgarlic(minced)
- 1bell pepper(diced)
- 15 ozblack beans(1 can, drained and rinsed)
- 15 ozkidney beans(1 can, drained and rinsed)
- 15 ozpinto beans(1 can, drained and rinsed)
- 14 ozdiced tomatoes(1 can with juices)
- 1 cupvegetable broth
- 2 tbspchili powder
- 1 tbspcumin
- 1 tspsmoked paprika
- 0.5 tspcayenne pepper(optional)
- 1 tspsalt
- Fresh cilantro, green onions(for garnish)
Make Ahead
Chili improves with time—make up to 3 days ahead. Reheat and portion into cups just before serving.
Instructions
- 1Heat olive oil in large pot over medium heat
- 2Sauté onion, garlic, and bell pepper until softened, about 5 minutes
- 3Add all beans, diced tomatoes, and vegetable broth
- 4Stir in chili powder, cumin, smoked paprika, cayenne if using, and salt
- 5Bring to simmer and cook 25-30 minutes, stirring occasionally
- 6Mash some beans against side of pot to thicken if desired
- 7Taste and adjust seasoning
- 8Ladle into small cups or bowls
- 9Garnish with cilantro and green onions
- 10Serve with tortilla chips on the side
Notes
Pro Tips
Toast spices in dry pan before adding for deeper flavor. Add a tablespoon of cocoa powder for richness. Top with vegan sour cream or avocado for non-vegan crowd.
History & Origin
Chili has contested origins, with both Texas and Mexico claiming its invention. While traditional chili con carne features meat, meatless versions gained popularity during the 1970s health food movement. Three-bean chili has become a game day staple, offering hearty satisfaction that rivals any meat-based version.
Pairs Well With
beerbourbontequilawhiskey
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