Vegetarian Three-Bean Chili

Alright, picture this: I’m standing in my kitchen on a chilly fall evening, craving something hearty, comforting, and just a little bit spicy. That’s when this vegetarian three-bean chili steps in like a warm, colorful hug. It’s packed with beans that bring a lovely mix of textures—soft, creamy, and slightly chewy—and a vibrant, smoky aroma that fills the whole house. Trust me, this isn’t your boring “bean soup.” It’s bold, flavorful, and so satisfying, especially when you want a meal that feels like home without any fuss. Plus, it’s a perfect way to sneak in some wholesome plant power without sacrificing any of that classic chili soul!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat. Toss in the diced onion, bell peppers, and jalapeño if you’re using it. Cook until the veggies soften and the onion turns translucent—about 5 to 7 minutes. You’ll start to smell that sweet, slightly spicy aroma building up already!

Step 2:

Add the minced garlic, stirring continuously for about 1 minute until fragrant—be careful not to let it burn because garlic gets bitter fast.

Step 3:

Now stir in the chili powder, cumin, smoked paprika, and oregano. Toasting these spices with the veggies for 1-2 minutes really deepens their flavor—don’t skip this step!

Step 4:

Pour in the crushed tomatoes, tomato paste, and vegetable broth. Give it all a good stir, then bring the mixture to a simmer.

Step 5:

Add in all three types of beans and season with salt and pepper. Let the chili simmer gently for 30 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.

Step 6:

Taste and adjust seasoning if you want more heat or salt. Serve hot with your favorite garnishes—maybe a dollop of sour cream, shredded cheese, or fresh cilantro.

Variations & Tips

• Try swapping one type of bean for chickpeas or cannellini beans for a different texture.
• For a smoky twist, add a chipotle pepper in adobo sauce along with the spices.
• Veggies like corn or diced zucchini can be stirred in during the last 10 minutes of simmering.
• If you like it thinner, add extra vegetable broth or water to reach your preferred consistency.
• Make it in a slow cooker by sautéing the veggies and spices first, then dumping everything in and cooking on low for 4 hours.

How I Like to Serve It

This chili is fantastic on its own or ladled over rice for a heartier meal. During fall and winter, I love serving it alongside warm cornbread and a crisp green salad—perfect for cozy nights. And it’s always a hit at game-day gatherings because it feeds a crowd and keeps everyone warm and happy.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
• This chili freezes beautifully in portions for quick weeknight meals; just thaw overnight in the fridge before reheating.

Closing: This vegetarian three-bean chili is one of those recipes you can count on to deliver warmth, flavor, and plenty of hearty bites every single time—your new go-to for cozy nights in!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.