Whether in a bowl by itself or as a topper over rice or chips, this three bean Chili is sure to please!

This three bean vegan chili will truly be the easiest chili you ever make. Just prep your ingredients and add everything at once to a pot. Lentils and a 3-bean blend add depth and texture. Using our flavourings eliminates the need to sauté or cook ingredients separately, saving on prep-time while still infusing all those delicious flavours. Made on the stove or in a slow cooker, this chili is perfect in a bowl with crackers or spooned over nachos. Bonus – it’s a great make-ahead, because it reheats fabulously!

Any way you serve it, this is sure to be a hit and a new favourite weeknight meal! Enjoy!

Three Bean Vegan Chili Recipe

Prep Time 20

Cook Time 30

Total Time 1

Servings 4

Ingredients

4 1/4 cups vegetable broth (1 liter)
1/2 bottle beer
1 large sweet potato peeled and diced into 1/2" cubes
2 red peppers diced
1 medium onion diced
1 can 3 bean blend drained and rinsed
1 cup dried brown lentils
1 can diced tomatoes
3 cloves garlic finely chopped
2 tbsp chili powder
1 tsp oregano
1 tsp salt
1 tsp black pepper
20 drops Hedessent Bone Marrow Flavour
10 drops Hedessent Smoke Flavour
10 drops Hedessent Chili Hot Flavour

Instructions

Heat oil in a large pot on medium heat and add chili powder and oregano. Stir to toast spices until fragrant.
Add all the rest of the ingredients, stirring occasionally, until mixture reaches a simmer. Reduce heat to low, cover, and cook 25-30 minutes until lentils and potatoes are tender. Taste and add extra salt and Chili Hot if desired.

Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.