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Three Bean Vegetarian Chili Recipe

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★★★★★

4.6 from 132 reviews

This hearty Three Bean Vegetarian Chili is a flavorful, comforting dish perfect for any season. Packed with a trio of beans and a blend of aromatic spices, it simmers to a thick, rich consistency and is deliciously topped with sour cream, cheddar cheese, and fresh diced onions. Ideal for a nutritious vegetarian meal that’s easy to make and sure to satisfy.

Ingredients

Scale

Main 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)

Toppings

  • Sour cream (for topping)
  • Shredded cheddar cheese (for topping)
  • Diced red onion (for topping)
  • Diced chives (for topping)

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the finely chopped carrots, green bell pepper, and red onion. Sauté for 5 to 6 minutes until softened. Then add the jalapeño and minced garlic and cook for another minute until fragrant.
  2. Add Spices and Tomato Paste: Stir in chili powder, tomato paste, dried oregano, ground cumin, smoked paprika, kosher salt, black pepper, and optional red pepper flakes. Cook this spice mixture for 1 to 2 minutes until the aromas are released and everything is well combined.
  3. Add Tomatoes, Beans, and Broth: Pour in the crushed tomatoes, diced tomatoes with green chilies (including juices), black beans, kidney beans, pinto beans, and low sodium vegetable broth. Stir well and bring the mixture to a boil.
  4. Simmer the Chili: Once boiling, reduce the heat to maintain a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens to a hearty consistency.
  5. Finish and Adjust Seasoning: Stir in fresh lime juice if using. Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with sour cream, shredded cheddar cheese, diced red onions, diced chives, and lime wedges or your favorite chili toppings.

Notes

  • For less heat, remove all seeds from the jalapeño before cooking.
  • If you prefer a spicier chili, keep the seeds or add an extra pinch of red pepper flakes.
  • Vegetable broth can be substituted with water or another broth for different flavor profiles.
  • Leftovers store well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
  • Feel free to add other vegetables like corn or zucchini for extra texture and nutrition.
  • This chili is great served over rice, quinoa, or with cornbread on the side.

Keywords: vegetarian chili, three bean chili, meatless chili, healthy chili recipe, easy chili recipe

Find it online: https://platedbyemma.com/three-bean-vegetarian-chili-recipe/