Three Bean Taco Chili (Vegan and gluten free)
I told my husband I was craving some chili and wanted to whip up a batch real quick. I told him “I am going to make a three bean taco chili (vegan and gluten free) that will blow your mind.”
He was not buying that as he said Chili needs to be slow cooked all day to be really good. So, I went to the store, got all of my ingredients, and whipped up the best vegan and gluten free batch of three bean taco chili ever!
He ended up loving it and a couple nights later we had chili cheese nachos with the left over taco bean chili. For the nachos I used So Delicious Brand Cheddar cheese .
This is by far my most favorite dairy free cheese and pretty much the only one my kids love because of it’s mild flavor and not too creamy goodness. Some dairy free cheese can be a little too creamy and gooey when heated.
We added shredded lettuce, tomatoes, dairy free sour cream (Made out of cashews), diced avocados, and hot sauce on top of them. Click here to see the nacho recipe.
2 cans of diced organic fire roasted tomatoes
1/4 cup onion chopped
1/2 cup chopped baby bell peppers (I buy the bag of baby sweet bell peppers)
1 can of organic black beans (Drained and rinsed)
2 cans of organic kidney beans (with liquid)
1 package of steamed lentils ( I buy from Trader Joes, Target, or you can use fresh (which need to be soaked first), or you can use canned organic. )
2 tbsp chili powder
2 tbsp cumin
1/2 tsp smoked paprika
1 tbsp garlic powder
1/2 tbsp onion powder
Cut onions and peppers and place in crockpot. Then place tomatoes, beans, and seasoning in the crockpot.
Mix all together and let cook on low for 6-8 hours. Once warm you can taste and if you need to adjust seasoning you can add in more then.
Top with your favorite toppings and enjoy!
Share this amazing Three Bean Taco Chili and comment below to tell me if it blows your mind that there is no meat in it!