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How to Make Savory Three-Bean Vegetarian Chili

This robust Vegetarian Chili with Three Beans is a comforting and nutritious meal that's bursting with flavor. Packed with a colorful array of vegetables, aromatic spices, and a hearty blend of beans, this chili is sure to satisfy even the most devoted meat-eaters. It's easy to prepare, customizable to your heat preference, and perfect for meal prep or feeding a crowd.

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Recipe Details

Prep Time

20 minutes

Cook Time

45 minutes

Servings

6-8

Difficulty

Beginner

Simple Summary

This hearty Vegetarian Chili with Three Beans is a flavorful and protein-packed dish that's perfect for cozy nights or feeding a crowd. It's loaded with vegetables, spices, and a trio of beans for a satisfying meat-free meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6-8
  • Difficulty: Beginner

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (any color), diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 3 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.

  2. Add bell peppers, carrots, and celery. Cook for 5 minutes, stirring occasionally.

  3. Stir in zucchini, diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer.

  4. Add black beans, kidney beans, pinto beans, and corn to the pot. Stir to combine.

  5. Mix in chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.

  6. Reduce heat to low, cover the pot, and let the chili simmer for 30-40 minutes, stirring occasionally.

  7. Taste and adjust seasonings if needed. If the chili is too thick, add a bit more broth; if too thin, simmer uncovered for a few more minutes.

  8. Serve hot with your choice of toppings.

Chef's Notes

  • For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño with the other vegetables.
  • To make this recipe in a slow cooker, combine all ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
  • This chili freezes well. Store in airtight containers for up to 3 months.
  • For added texture, try adding a cup of bulgur wheat or quinoa when you add the broth.
  • Leftover chili can be repurposed as a topping for baked potatoes or nachos.

Nutritional Info

Per serving (based on 8 servings): Approximately 250 calories, 15g protein, 45g carbohydrates, 12g fiber, 3g fat. This chili is high in vitamins A and C, iron, and potassium. It's also a great source of plant-based protein and fiber.

Serving Suggestions

Serve this chili with warm cornbread or crusty whole-grain bread on the side. For toppings, offer shredded cheddar cheese, sliced avocado, chopped cilantro, and a dollop of Greek yogurt or sour cream. This chili pairs well with a crisp green salad or roasted vegetables. For a complete meal, consider serving it with brown rice or quinoa. It's perfect for game day gatherings, potlucks, or as a comforting weeknight dinner.