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Fat Tommy’s Three-Bean, Gluten-Free, Vegan Chili Recipe

White Beans

White Beans

Now truly, who’s going to try a vegan chili from some dude with the nickname Fat Tommy? Answer: only those wise enough to know that eating the food of some guy named Skinny Bob is not likely to be a fulfilling strategy. This is a full-meal chili, hearty and embracing on cool evenings, but acceptable anytime. It is perfect when you are suffering from salad fatigue. It is easy to make and simple to adapt to your own tastes. Don’t let the long list of ingredients intimidate, you are mostly mixing stuff here. Feel free to add your own creative touch.

Click here to see My Short Life as a Gluten-Free, Alcohol-Free Vegan story. 


For the spice mix:

  • 2 tablespoons ancho chile powder
  • 2 tablespoons Mexican chili powder
  • 2 tablespoons chipotle chile flakes
  • 1 tablespoon ground cumin
  • ½ teaspoon ground cinnamon
  • Salt and cayenne, to taste

For the chili:

  • 1 large sweet potato, baked
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 Serrano peppers (or jalapeño if you like less heat), seeded and diced
  • 2 poblano peppers, seeded and diced
  • 3 cloves garlic, minced
  • 8 ounces fire-roasted red peppers from a jar, chopped
  • One 28-ounce can diced tomatoes
  • One 10-ounce can diced tomatoes and green chilies, preferably Ro-Tel
  • 2 cups fire-roasted (or regular) frozen corn
  • One 28-ounce can kidney beans, thoroughly rinsed
  • One 28-ounce can cannellini beans, thoroughly rinsed
  • One 15 ½-ounce can black beans, thoroughly rinsed
  • 1 cup organic vegetable broth


For the spice mix:

Combine the ingredients together in a bowl and set aside.

For the chili:

Preheat oven to 350 degrees.

Wrap sweet potato in aluminum foil and bake for 1 hour. Remove from oven and let it cool. 

In a large pot or Dutch oven, sauté chopped onion, mushrooms, and diced peppers in canola oil for about 5 minutes over medium heat until softened, but not burned. Add minced garlic and roasted red peppers and sauté for another 3 minutes. Add all remaining ingredients except for the vegetable broth and bring to a hard simmer stirring thoroughly to mix ingredients.  Include the juice from the 2 cans of tomatoes, but make sure the beans have been rinsed and drained. Peel and mash the sweet potato and add to the pot. (You are adding this for flavor and as a thickener for the chili.) 

Add the spice mixture to the other ingredients, mixing thoroughly. Let the chili simmer slowly for 30 minutes to 1 hour so that all ingredients blend. Add vegetable broth to get the consistency you like. Taste for seasoning and add salt and cayenne as desired. There is probably enough salt in the canned ingredients, even though you have rinsed much of it from the beans.