Introduction

This Three Bean Vegetarian Chili is a hearty and flavorful dish perfect for a cozy meal. Packed with a variety of beans and spices, it offers a satisfying taste without any meat. Easy to make and comforting, it’s a great option for both weeknights and meal prep.

A close-up top view of a large skillet filled with a colorful stew made of diced red tomatoes, black beans, small chunks of yellow and green zucchini, and herbs, all mixed in a rich red sauce. Around the skillet, there are small sprigs of fresh green cilantro and a wedge of lime placed on a white marbled surface, enhancing the fresh look of the dish. The skillet is black with silver handles and the rich colors of the stew stand out against the dark pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil
2 carrots (peeled and finely chopped)
1 medium green bell pepper (finely chopped)
1 heaping cup finely chopped red onion
1 jalapeño pepper (seeded as desired, finely chopped)
4 garlic cloves (minced)
3 tablespoons chili powder
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon red pepper flakes (optional)
28 ounces can crushed tomatoes
10 ounces can diced tomatoes with green chilis (with juices)
15 ounces can black beans (drained and rinsed)
15 ounces can kidney beans (drained and rinsed)
15 ounces can pinto beans (drained and rinsed)
1 cup low sodium vegetable broth
1 lime (juiced, optional)
Sour cream (for topping)
Shredded cheddar cheese (for topping)
Diced red onion (for topping)
Diced chives (for topping)

Instructions

Step 1: Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the carrot, bell pepper, and onion and sauté for 5 to 6 minutes until softened. Add the jalapeño and garlic and sauté for 1 minute until fragrant.
Step 2: Stir in the chili powder, tomato paste, oregano, cumin, smoked paprika, salt, pepper, and red pepper flakes if using. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
Step 3: Add the crushed tomatoes, diced tomatoes with green chilis (including juices), black beans, kidney beans, pinto beans, and vegetable broth. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens.
Step 4: Stir in the lime juice if using. Taste and adjust seasoning with salt and pepper as needed. Serve garnished with sour cream, shredded cheddar cheese, diced red onion, chives, and a wedge of lime or your favorite toppings.

Tips & Variations

For extra depth, add a splash of soy sauce or a teaspoon of cocoa powder when adding spices.
Use different types of beans or add corn for added texture and sweetness.
If you prefer a spicier chili, leave the seeds in the jalapeño or add a diced chipotle pepper in adobo sauce.
Serve with warm cornbread or tortilla chips for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with rich, chunky chili showing layers of red tomato sauce and brown beans, topped with a layer of bright yellow shredded cheddar cheese, next to a dollop of smooth white sour cream and a sprinkling of finely chopped purple onions and green scallions, with a silver spoon resting inside the bowl. The bowl sits on a white marbled surface with a soft beige cloth nearby and a large white bowl with more chili blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all the ingredients in a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the lime juice and adjust seasoning just before serving.

Is this chili suitable for vegans?

Absolutely. Simply omit the sour cream and shredded cheddar cheese or use vegan alternatives to keep it vegan-friendly.