Vegetarian Three-Bean Chili
This Vegetarian Three-Bean Chili is a colorful and hearty bowl packed with three kinds of beans, tomatoes, and a nice kick of spices. It’s thick, warm, and perfect for anyone…
Tip: save now, cook later.This Vegetarian Three-Bean Chili is a colorful and hearty bowl packed with three kinds of beans, tomatoes, and a nice kick of spices. It’s thick, warm, and perfect for anyone craving something filling without meat. The combination of beans gives such a nice texture and a rich taste that’s both comforting and satisfying.
I love making this chili on a chilly day because it’s super easy to throw together and fills the whole kitchen with a cozy, spicy smell. I usually add a little extra chili powder to suit my mood, and sometimes a squeeze of lime brightens it up just right. It’s one of those meals that gets better the next day, too, which is always a bonus.
One of my favorite ways to serve this chili is with some crunchy tortilla chips and a dollop of sour cream or plain yogurt on top. It’s a great dish to share with friends or enjoy on a lazy evening when you want something warm, tasty, and wholesome without a lot of fuss.
Key Ingredients & Substitutions
Three Beans: Kidney, black, and pinto beans are classic for variety in texture and flavor. If you don’t have all three, any two will do. You can also use canned or cook dried beans for a fresher taste.
Bell Peppers: Red and green peppers add sweetness and crunch. If unavailable, poblano or mild chili peppers work well. They bring a subtle heat without overpowering the dish.
Spices: Chili powder, cumin, smoked paprika, and oregano are keys to that traditional chili flavor. If smoked paprika isn’t on hand, regular paprika or a bit of chipotle powder offers a nice smoky note.
Tomato Paste & Diced Tomatoes: Tomato paste deepens the flavor, while diced tomatoes add freshness. If you want a less chunky chili, use crushed tomatoes or blend diced tomatoes slightly before adding.
Vegetable Broth: This adds richness. Water works in a pinch, but broth boosts depth. For extra umami, add a splash of soy sauce or a mushroom bouillon cube.
How Do I Build Deep, Balanced Flavor in My Chili?
Layering flavors is key. Here’s how I do it:
- Sauté Aromatics: Cook onion, garlic, and peppers slowly to bring out sweetness.
- Toast Spices: Add spices once the veggies are soft and cook for 1 minute. This wakes up their flavors.
- Use Tomato Paste: Cooking tomato paste before adding tomatoes gives a rich, concentrated taste.
- Simmer Slowly: Let the chili simmer uncovered or partially covered to thicken and marry flavors.
- Taste & Adjust: Add salt, a little sweetener like maple syrup, or an extra pinch of spice at the end to balance acidity and heat.
Taking these steps helps create a chili that tastes much deeper than just thrown-together ingredients. Patience pays off in every spoonful!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and simmering chili without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp knife and cutting board – to chop onions, peppers, and garlic quickly and safely.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Add corn kernels or diced zucchini for extra veggies and mild sweetness.
- Stir in a few squares of dark chocolate or a splash of coffee for a richer, deeper chili flavor.
- Top with shredded cheddar or pepper jack cheese for a melty finish.
- Swap beans for cooked lentils or add textured vegetable protein (TVP) for a different texture and extra protein.
Vegetarian Three-Bean Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup or sugar (to balance acidity)
For Serving and Garnish:
- Fresh green onions or scallions, chopped
- Sour cream or plain Greek yogurt
- Optional: cornbread or tortilla chips
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and 40 minutes to simmer. So, roughly 50 minutes from start to finish. It’s easy to make and fills your kitchen with wonderful aromas while cooking.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Stir in the minced garlic, diced green and red bell peppers, and jalapeño if you’re using it. Cook for another 3–4 minutes until the peppers soften.
2. Add the Spices and Tomato Paste:
Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir everything well and cook for about 1 minute to let the spices release their fragrance. Next, mix in the tomato paste and cook for another minute.
3. Add Tomatoes, Beans, and Broth:
Pour in the diced tomatoes with their juices. Add the kidney beans, black beans, and pinto beans, then pour in the vegetable broth. Stir everything together to combine.
4. Simmer the Chili:
Bring the chili to a gentle simmer. Lower the heat and cover the pot. Let it simmer for 30–40 minutes, stirring occasionally to prevent sticking. If the chili gets too thick, add a bit more vegetable broth or water.
5. Final Seasoning and Serve:
Season with salt, black pepper, and maple syrup or sugar to balance the tomato acidity. Taste and adjust the spices if you want more heat or depth.
Serve the chili hot with a dollop of sour cream or Greek yogurt and a sprinkle of chopped green onions on top. Cornbread or tortilla chips are great on the side to complete your meal.
Can I Use Dried Beans Instead of Canned?
Yes! Just soak dried beans overnight and cook them fully before adding to the chili. This helps reduce excess liquid and improves texture.
How Can I Make This Chili Spicier or Milder?
Adjust the amount of jalapeño, cayenne pepper, and chili powder to your taste. To make it milder, omit the jalapeño and reduce or skip the cayenne.
Can I Make This Chili Ahead of Time?
Absolutely! Chili flavors often deepen after resting. Store in the fridge for up to 3 days and reheat gently on the stove or microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
