Vegetarian Three-Bean Chili is a hearty and comforting dish packed with a colorful mix of beans, tomatoes, and spices. This chili is full of texture and flavor, featuring black beans, kidney beans, and pinto beans simmered together with onions, garlic, and a hint of chili powder. It’s a bowl full of warmth and satisfying bites without any meat, perfect for anyone looking for a tasty plant-based meal.
I love making this chili when I want something filling but simple. What I really enjoy about this recipe is how the beans soak up all the spices, making every spoonful taste rich and cozy. I usually make a big batch so there’s plenty for leftovers, because it actually tastes even better the next day!
My favorite way to serve this chili is with a sprinkle of shredded cheese and a dollop of sour cream on top, plus some crunchy tortilla chips on the side for dipping and crunch. Sometimes, I add a little fresh avocado or a squeeze of lime to brighten things up. It’s the kind of meal that feels like a warm hug on a chilly evening, and it’s always a hit with friends and family, whether they’re vegetarian or not.
Key Ingredients & Substitutions
Beans: Black beans, kidney beans, and pinto beans create a nice mix of textures and flavors. If you can’t find one type, try chickpeas or cannellini beans instead. Just keep the total amount about the same.
Spices: Chili powder, cumin, and smoked paprika are essential here for that warm, slightly smoky flavor. If you want less heat, skip the cayenne or jalapeño. For more flavor, try adding a bit of chipotle powder.
Vegetables: Onion, garlic, and bell pepper provide a tasty base. I like adding jalapeño for a mild kick, but you can omit it if you prefer milder chili.
How Do You Get the Chili to Have Deep, Developed Flavor?
The secret is in slowly cooking the spices and letting the chili simmer. Here’s how I do it:
- Sauté the onions, peppers, and garlic until soft to develop sweetness.
- Add the spices and cook them with the veggies for at least one minute—this releases their full aroma.
- Simmer the chili uncovered for 25-30 minutes, stirring sometimes so it thickens and the flavors blend well.
- Season at the end to taste, adjusting salt and peppers for your preferred flavor balance.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds heat well and lets the chili simmer evenly without burning.
- Wooden spoon or heat-safe spatula – perfect for stirring the chili without scratching your pot.
- Can opener – for opening the cans of beans and tomatoes quickly and safely.
- Knife and cutting board – to dice onions, peppers, and jalapeños safely and easily.
- Measuring spoons – to get your spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Add diced sweet potatoes or butternut squash for a touch of sweetness and extra heartiness.
- Try topping with shredded cheese like cheddar or pepper jack for creaminess and a bit of meltiness.
- Stir in a handful of chopped fresh spinach or kale near the end for extra green goodness.
- Swap one bean type for cooked lentils to add variety in texture and protein.
Vegetarian Three-Bean Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and finely chopped (optional for heat)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen or canned corn kernels, drained
- 1 cup vegetable broth or water
- Salt and black pepper, to taste
- Garnishes: sour cream or plain yogurt, sliced green onions, fresh cilantro, lime wedges, sliced jalapeños
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook. So, in total, you’ll need around 40 minutes from start to finish. It’s a great dish for a cozy weeknight meal that’s ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and jalapeño (if using). Cook, stirring occasionally, until the vegetables soften—about 5 to 7 minutes.
2. Add Garlic and Spices:
Stir in the minced garlic and cook for 1 to 2 minutes, until fragrant. Then add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook the spices with the veggies for about 1 minute to release their flavors.
3. Add Tomatoes and Broth:
Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir to combine.
4. Add Beans and Corn:
Stir in the black beans, kidney beans, pinto beans, and the corn. Mix well so everything is evenly distributed.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat. Let it simmer uncovered for 25 to 30 minutes, stirring occasionally. This lets it thicken and the flavors meld beautifully.
6. Season and Serve:
Taste the chili and season with salt and pepper as you like. Serve it hot with a dollop of sour cream or plain yogurt and sprinkle the top with green onions, fresh cilantro, sliced jalapeños, and a squeeze of lime if you like.
Can I Use Dried Beans Instead of Canned?
Yes! Just remember to soak the dried beans overnight and cook them fully before adding to the chili. This will ensure they’re tender and ready to absorb the flavors.
How Can I Make This Chili Spicier or Milder?
To make it spicier, keep the jalapeño seeds, add extra cayenne, or include a pinch of chipotle powder. For a milder version, omit the jalapeño and reduce or skip the cayenne pepper.
Can I Freeze Leftover Chili?
Absolutely! Let the chili cool completely, then transfer to airtight containers or freezer bags. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
What Are Some Good Side Dishes to Serve With This Chili?
This chili pairs beautifully with warm cornbread, tortilla chips, or a simple green salad. You can also serve it over rice or quinoa for a complete meal.
