Vegan 3 Bean Maple Chili

Vegan 3 Bean Maple Chili

Chili has always been a go-to meal for me and my oldest son. It used to be a bonding moment but now that he’s a teen, I rarely get those anymore. They grow up and you become mom. I’m no longer the person he wants to sit with on the couch and watch movies all day. It’s ok, I have 2 other little ones now who do love doing that with me. Ha!

Anyways, back to what I was saying about this chili. This is my favorite go-to recipe! It’s really simple, yes there are quite a lot of ingredients but it’s so worth it in the end. The sweet and spicy flavors merry together and the aromatics are just so consuming. You can’t stop eating this, at least me and my boys can’t! Hope your family loves it as much as mine does!


To begin, start mincing your red onion and garlic then slicing the grape tomatoes and red bell peppers. Once all is completed just put them to the side.

In a large pot over medium heat add in your olive oil with the red onions and cook until translucent in color, about 3 minutes. Then add in the minced garlic and cook another 2 minutes until fragrant.

Next, add in the sliced tomatoes and red bell peppers.

Now, add in your chili powder, cumin, smoked paprika, garlic and onion powder and dried oregano.

Let the vegetables and spices cook about 10 minutes to break down and soften up.

Then, you’ll want to add in your tomato sauce, vegetable stock and the bay leaf.

Now you can add in all 3 types of beans {black, canellini and chickpeas}. Stir everything together so it distributed evenly throughout the pot.

Add in the soyrizo, frozen corn and ground flaxseed.

Next, add in the red wine vinegar and the maple syrup. Stir it all together.

Reduce the heat to low and let it simmer about 30 minutes.

Season with sea salt and ground black pepper, to taste.

Don’t forget to throw out the bay leaf. 

Serve immediately with a side of white or brown rice or whole grain quinoa. Enjoy!


Print Recipe
Vegan 3 Bean Maple Chili
The perfect blend of sweet and spicy chili for that warm comfort food on a cold winters night for everyone in your family!
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. To begin, start mincing your red onion and garlic then slicing the grape tomatoes and red bell peppers. Once all is completed just put them to the side.
  2. In a large pot over medium heat add in your olive oil with the red onions and cook until translucent in color, about 3 minutes. Then add in the minced garlic and cook another 2 minutes until fragrant.
  3. Next, add in the sliced tomatoes and red bell peppers.
  4. Now, add in your chili powder, cumin, smoked paprika, garlic and onion powder and dried oregano.
  5. Let the vegetables and spices cook about 10 minutes to break down and soften up.
  6. Then, you’ll want to add in your tomato sauce, vegetable stock and the bay leaf.
  7. Now you can add in all 3 types of beans {black, canellini and chickpeas}. Stir everything together so it distributed evenly throughout the pot.
  8. Add in the soyrizo, frozen corn and ground flaxseed.
  9. Next, add in the red wine vinegar and the maple syrup. Stir it all together.
  10. Reduce the heat to low and let it simmer about 30 minutes.
  11. Season with sea salt and ground black pepper, to taste. Don’t forget to throw out the bay leaf.
  12. Serve immediately with a side of white or brown rice or whole grain quinoa. Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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