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Vegan Chili Cups

Hearty three-bean chili served in individual cups—smoky, spicy, and completely plant-based

⏱️ Prep: 20min🍳 Cook: 35min⏰ Total: 55min👥 Serves: 12🌡️ hot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free

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

  1. Heat olive oil in large pot over medium heat
  2. Sauté onion, garlic, and bell pepper until softened, about 5 minutes
  3. Add all beans, diced tomatoes, and vegetable broth
  4. Stir in chili powder, cumin, smoked paprika, cayenne if using, and salt
  5. Bring to simmer and cook 25-30 minutes, stirring occasionally
  6. Mash some beans against side of pot to thicken if desired
  7. Taste and adjust seasoning
  8. Ladle into small cups or bowls
  9. Garnish with cilantro and green onions
  10. Serve with tortilla chips on the side

💡 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

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.

Also pairs well with:

beerbourbontequilawhiskey