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Hearty Vegetarian Chili with Three Beans

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A cozy, flavorful vegetarian chili featuring three types of beans and a rich blend of spices, perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 2 cups diced bell peppers (mix of red and green)
  • 1 cup diced carrots
  • 2 tablespoons tomato paste
  • 28 ounces (794 grams) canned diced tomatoes (fire-roasted recommended)
  • 2 cups (480 ml) vegetable broth (low sodium recommended)
  • 1 cup (170 grams) black beans, cooked or canned, drained and rinsed
  • 1 cup (170 grams) kidney beans, cooked or canned, drained and rinsed
  • 1 cup (170 grams) pinto beans, cooked or canned, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Salt to taste (start with 1 teaspoon)
  • 1/2 teaspoon freshly ground black pepper
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar, fresh cilantro, lime wedges

Instructions

  1. Dice the onion, bell peppers, and carrots; mince the garlic (about 10 minutes).
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until translucent and lightly golden.
  3. Add garlic, bell peppers, and carrots to the pot. Cook for another 5-7 minutes until veggies soften and aroma develops.
  4. Stir in tomato paste and cook for 2 minutes, stirring frequently to caramelize the paste.
  5. Add diced tomatoes and vegetable broth. Bring mixture to a gentle simmer.
  6. Mix in chili powder, cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir well and simmer uncovered for 10 minutes to meld flavors and thicken slightly.
  7. Add black beans, kidney beans, and pinto beans. Mash about one-third of the beans against the pot side before stirring in for creamier texture.
  8. Simmer chili uncovered over low heat for 20-25 minutes, stirring occasionally. Add broth or water if too thick.
  9. Taste and adjust seasoning with more salt, pepper, or chili powder as desired.
  10. Remove from heat and let rest for 5 minutes before serving to intensify flavors.

Notes

Mash a portion of the beans to thicken the chili naturally without flour or cornstarch. Use quality canned beans like Goya or Bush’s for best texture and flavor. Adjust thickness by adding broth or water as needed. For vegan, substitute sour cream with plant-based alternatives. Slow cooker option: after sautéing, cook on low for 6-8 hours.

Nutrition

Keywords: vegetarian chili, three bean chili, cozy meal, easy chili recipe, healthy chili, meatless chili, gluten-free chili, vegan chili option

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