Three Bean High Protein Vegan Chili

May 22, 2020 | Recipes

Looking for a semi-spicy, high in protein, and still healthy vegan chili? Try this amazing slow cooker three bean vegan chili!

Sometimes you have those moments where you don’t want to spend so much time cooking in the kitchen, so this set it and forget it (until later) kind of recipe brings you low cooking maintenance and a delicious spice aroma smell.

This is vegan, high in protein, and low fat recipe that is not too spicy, but spicy enough. It also has a combination of beans to give you a fully packed tasty spoon full.

You can keep reading for step-by-step instructions, or if you want to skip straight to the recipe, click below.

Soak 197 grams of black beans (recommended 4 hours) and 180 grams of kidney beans (recommended 6-8 hours) in water the day before or morning of. Canned beans are optional.

Preheat the slow cooker for 20 minutes on high. Using a cutting board and knife, chop or dice 155 grams of yellow onion, 215 grams of red bell pepper, 165 grams of green bell pepper, 490 grams of tomatoes, 100 grams of celery, 30 grams of cilantro.

In the slow cooker, add the 195 grams of black beans with soaking water, 180 grams of kidney beans with soaking water, 170 grams of shelled edamame, 180 grams of whole kernel corn.

Add chorizo. For this example, 6 servings of Frieda’s Soyrizo was used.

Continue adding the chopped 155 grams of yellow onion, 215 grams of red bell pepper, 165 grams of green bell pepper, 490 grams of tomatoes, 100 grams of celery, 30 grams of cilantro.

Top it off with spices including 1 tablespoon of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of cayenne powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 4 teaspoon of salt, 1/4 teaspoon of pepper.

Allow the slow cooker to cook for 6 hours on high or until beans are completely cooked and enjoy!

Before you head out make sure to check out our Baked Vegan Sausage Sweet Potato & Brussels Sprouts.

Three Bean High Protein Vegan Chili

Servings

~10

Prep time

25 minutes

Cooking time

6 hours

Calories

390 kcal

Carbohydrates

67.6 grams

Fat

5.4 grams

Protein

21.4 grams

Ingredients

  • 195 grams of raw (soaked) Black Beans

  • 180 grams of raw (soaked) Kidney Beans

  • 170 grams of shelled Edamame

  • 180 grams of Whole Kernel Corn

  • 155 grams of Yellow Onion

  • 215 grams of Red Bell Pepper

  • 165 grams of Green Bell Pepper

  • 490 grams of Tomatoes

  • 100 grams of Celery

  • 30 grams of Cilantro

  • 1 tablespoon of Chili Powder

  • 1 teaspoon of Cumin Powder

  • 1 teaspoon of Cayenne Powder

  • 1 teaspoon of Garlic Powder

  • 1 teaspoon of Onion Powder

  • 4 teaspoon of Salt

  • 1/4 teaspoon of Pepper

Instructions

  • Soak 197 grams of black beans (recommended 4 hours) and 180 grams of kidney beans (recommended 6-8 hours) in water the day before or morning of. Canned beans are optional.
  • Preheat the slow cooker for 20 minutes on high.
  • Chop or dice 155 grams of yellow onion, 215 grams of red bell pepper, 165 grams of green bell pepper, 490 grams of tomatoes, 100 grams of celery, 30 grams of cilantro.
  • In the slow cooker, add the 195 grams of black beans with soaking water, 180 grams of kidney beans with soaking water, 170 grams of shelled edamame, 180 grams of whole kernel corn.
  • Add Chorizo. For this example, 6 servings of Frieda’s Soyrizo was used.
  • Add the chopped 155 grams of yellow onion, 215 grams of red bell pepper, 165 grams of green bell pepper, 490 grams of tomatoes, 100 grams of celery, 30 grams of cilantro.
  • Add 1 tablespoon of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of cayenne powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 4 teaspoon of salt, 1/4 teaspoon of pepper.
  • Allow the slow cooker to cook for 6 hours on high or until beans are completely cooked and enjoy!

Hey, I'm Stephanie!

Welcome to Evolving Naked! Here you'll find topics on sports nutrition, fitness, wellness, and delicious, healthy plant-based recipes to help you along the road to fit. 

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