Three Bean Vegetarian Chili {Recipe ReDux}

This gluten-free and dairy-free three bean vegetarian chili will warm you up and nourish you from the inside out throughout the cold days of winter!

This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein-rich and fiber-rich beans, vitamin C-rich vegetables like bell peppers and tomatoes, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter. Get the recipe @jlevinsonrd

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

Vegetarian chili is one of my favorite winter meals and one I know my whole family enjoys. So when I found out that The Recipe ReDux‘s first sponsored contest of the new year was the #ProgressoEatsContest in which we were challenged to give comfort foods a flavor boost with Progresso Cooking Stocks, I knew my vegetarian chili had to be an entry.

I know it’s cliche to enter a soup recipe into a contest about stock, but I love soups, stews, and chilis and when the temps are in the 30s that’s what I want to make for the family. Plus, we’re getting close to Super Bowl, so what better time than now to share my three bean vegetarian chili!

This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein-rich and fiber-rich beans, vitamin C-rich vegetables like bell peppers and tomatoes, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter. @jlevinsonRDThe Ingredients & Preparation

Before we get to the recipe, let me tell you about these Progresso Cooking Stocks. You may have already heard the news, but if not, bone broth is HOT – and I don’t just mean the temperature! Bone broth has been one of the most popular culinary trends over the past year and the trend has gone mainstream with Progresso’s new line of Cooking Stocks.

For those who don’t know, bone broth is generally made from cooking down animal bones to create nutrient-rich stocks. Progresso’s Cooking Stocks are made in a similar way by simmering real bones, flavorful vegetables, and aromatic herbs to make a rich, meaty, umami stock that’s pretty darn close to your own homemade stock. They’re perfect for adding deep, complex flavor to a variety of dishes including soups, sauces, grain dishes, and more.

I actually had the opportunity to try the new Cooking Stocks in person a few months ago at a Dishing With the Media event, so I was super excited for the opportunity to experiment with the stocks in my own home for this contest.

Three Bean Vegetarian Chili made with Progresso Vegetable Cooking Stock (sponsored)

Since I keep Kosher, I couldn’t try the chicken or unsalted chicken stocks, but Progresso makes a Vegetable Cooking Stock, that although not marketed as low-sodium, has 260 mg sodium per cup, which is lower than many of the vegetable broths on the market. (If you’re interested in chicken stock, Progresso’s Unsalted Chicken Cooking Stock has only 95 mg sodium per cup serving.)

Obviously vegetable stock isn’t made with animal bones, but Progresso’s Vegetable Cooking Stock has every bit of complexity as it’s animal-based stocks thanks to a whole slew of vegetables and herbs including celery, onions, carrots, cabbage, parsley, leeks, garlic, thyme, and bay leaves. It was of course the perfect base for my Three Bean Vegetarian Chili!

This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein-rich and fiber-rich beans, vitamin C-rich vegetables like bell peppers and tomatoes, and antioxidant-rich herbs and spices. Serve topped with shredded cheddar cheese and corn tortilla chips. @jlevinsonRD

There are so many reasons I love this chili – let me just name a few:

  • The more you reheat it, the better it gets. This works great for me since I love leftovers!
  • It’s chock-full of good-for-you stuff – vitamin C-rich vegetables like peppers and tomatoes, protein- and fiber-rich beans, and antioxidant-rich herbs and spices.
  • Most of the ingredients are pantry and freezer staples – beans, stock, crushed and diced tomatoes, herbs and spices.
  • It’s a one-pot meal. Need I say more?!
  • I said it before, and I’ll say it again – it’s a meal the whole family can – and will – enjoy!

This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein-rich and fiber-rich beans, vitamin C-rich vegetables like bell peppers and tomatoes, and antioxidant-rich herbs and spices. Scoop up the chili with some corn tortilla chips for some added crunch! @jlevinsonRD

The Three Bean Vegetarian Chili Recipe

5.0 from 2 reviews
Three Bean Vegetarian Chili
 
Prep Time
Cook Time
Total Time
 
This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein- and fiber-rich beans, vitamin C-rich vegetables, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter.
Author:
Recipe Type: Chili, Entree, Main Dish, Lunch, Dinner
Serves: 8 to 10
Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced (~1 tablespoon)
  • 1 cup chopped yellow onions
  • 3 medium bell peppers, seeded and diced (~3 cups; use variety of colors if available)
  • 1 jalapeno pepper, seeded and diced (add some seeds for spice)
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 26-28 ounces crushed tomatoes (preferably no-salt added)
  • 26-28 ounces chopped or diced tomatoes (preferably no-salt added)
  • 3 cups Progresso Vegetable Cooking Stock
  • 3 cups water
  • 1 15-ounce can no-salt added kidney beans, drained and rinsed
  • 1 15-ounce can no-salt added navy beans, drained and rinsed
  • 1 15-ounce can no-salt added black beans, drained and rinsed
  • 2 cups fresh or frozen corn kernels
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon Kosher salt
  • Freshly ground black pepper to taste
Instructions
  1. Heat the oil in a large soup pot over medium-high heat. Add the garlic, onion, and peppers and saute until softened, about 3 to 4 minutes. Add the cumin, chili powder, cayenne, and oregano and cook, stirring, for 30 seconds to 1 minute.
  2. Stir in the crushed tomatoes, chopped tomatoes, cooking stock, and water and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring from time to time, for 30 minutes.
  3. Stir in the beans, corn, apple cider vinegar, and maple syrup, and continue cooking uncovered for 30 to 45 minutes more until the chili is nicely thickened. Season with salt and pepper and serve.
Notes
For serving, top chili with shredded cheddar cheese or mashed avocado and corn tortilla chips for dipping.

This gluten-free and dairy-free Three Bean Vegetarian Chili is filled with protein- and fiber-rich beans, vitamin C-rich vegetables, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter. Get the recipe @jlevinsonrd

Have you caught on to the bone broth craze?

What’s your favorite way to use broth and stock?

Get some inspiration from the other ReDuxer entries below!

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23 Responses to Three Bean Vegetarian Chili {Recipe ReDux}


  1. Bring on all the chili! It is one of my favorite things to eat during the winter. And I love that you included three different types of beans.

    • Jessica says:

      Thanks Amy – I love the variety and how all the different beans bulk up the chili!

  2. Serena says:

    Everyone in my family likes veggie chili too – although the hubs likes with meat better! I agree I love how low the sodium is in these stocks!

    • Jessica says:

      Oh, I can relate Serena! My husband likes everything better with meat, but he also loves adding cheese to the chili, so having veggie chili allows him to do that in our kosher home!

  3. Melanie says:

    One of my favorite things about chili is how it gets better each time you warm it up! This recipe looks delicious and perfect for those cold winter days.

    • Jessica says:

      Yes! Isn’t that the best part of soups and stews?! Enjoy!

  4. #power to the #pulses for sure! I love this Jessica- such a hearty, healthy and super comforting recipe. I learned something new, I didn’t know you kept kosher! That’s so interesting- when I worked for UCSD I had a lot of kosher students I worked with so we could support their lifestyle in dining. I loved the eye opening experience it was for me! Cheers to superbowl healthy recipes-#yum!

    • Jessica says:

      Thanks so much Liz! Oh, how cool that you learned a lot about kosher and were able to help the kosher students in the dining hall!!

  5. Kim says:

    This looks right up my alley! I love the addition of maple syrup, I bet it adds such a good flavor and I never would have thought to do it!

    • Jessica says:

      Thanks Kim! The maple syrup was a last minute addition, but added just the right finishing touch!

  6. yeahhh for chili!! I am so excited to be back in the middle of the country where it makes sense to eat these wonderful warming foods

    • Jessica says:

      yay! So happy for you! Bring on the chili!

  7. Wow, this isn’t a boring chili recipe! So many flavors. I had no idea Progresso had stock – I’ll have to keep an eye out.

    • Jessica says:

      Thanks Alisa – boring isn’t in my culinary repertoire 😉 Yes – check it out!

  8. I love chili and this one looks so flavorful!

    • Jessica says:

      Thanks so much Janice!

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  12. Alexandra says:

    BEST CHILI IVE PUT IN MY HEADHOLE !!!
    ⭐️⭐️⭐️⭐️⭐️⭐️⭐️

    • Jessica says:

      Haha..i’m glad you enjoyed it!

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