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Vegan Three Bean Chowder Recipe

Published: April 8, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 150 Minutes
Serves Serves 8
Vegan Three Bean Chowder Recipe
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Average Rating: 4 | Rated By: 1 users

This gluten-free vegan one-pot three bean chowder is simmered slowly making this into a most flavourful chowder. The hearty chowder is seasoned with a combination of Mexican and curry spices adding an intense flavour to this vegan chowder. When using dry beans this recipe becomes a budget-friendly meal. A bean soup flavour intensifies with each day and will keep up to 4 days when refrigerated

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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 medium size sweet onion, chopped
  • 2 garlic cloves, chopped • 2 Tbsp. freshly minced ginger • 2 Tbsp. GF curry powder
  • 1 Tbsp. GF sweet chili powder • 1 Tbsp. GF ground cumin • 2 GF bay leaves
  • 2 medium size carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, cut into small bite size pieces
  • 1 cup of dried navy beans, 1 cup dried kidney beans, 1 cup dried black beans, all soaked overnight then drained
  • 4 cups GF vegetable stock plus 1 cup of water or as needed
  • Sea salt to taste
  • 1 Tbsp. fresh lime juice
  • 1/2 cup chopped fresh cilantro

    • Instructions

  • In a large soup pot heat olive oil over medium heat. Add onions and cook for 5 minutes. Add garlic, chili powder, cumin and bay leaves and stir to combine
  • Add beans, stock, and water, then cover. Cook over low heat for 2 hours or until the beans are tender. If needed add extra water
  • Add celery, carrots, red pepper, salt and lime juice and cook for 10 more minutes
  • Transfer 2 cups of soup into a blender. Blend until smooth, then add back to the soup with fresh cilantro


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