Simple Vegetarian Three Bean Chili

Simple Vegetarian Three Bean Chili became one of my go-to dishes during my first winter living alone in a tiny apartment with barely enough counter space to chop an onion so one snowy evening I tossed together three types of beans some diced tomatoes and whatever spices I had on hand and let it all simmer while I curled up under a blanket. The smell that filled my kitchen was warm and earthy and I remember being so surprised at how something so easy could taste so comforting and satisfying.

That moment turned into a weekly ritual because this chili is budget-friendly nourishing and endlessly adaptable so whether you’re cooking for a group or meal prepping for the week this hearty three bean chili is one recipe I always come back to when I need something cozy simple and nourishing on the table fast.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Olive oil – Adds flavor and helps sauté the aromatics.
• Onion – Gives a savory base to the chili and enhances all other flavors.
• Garlic – Adds depth and a touch of sharpness.
• Bell pepper – Brings a sweet crunch and vibrant color.
• Diced tomatoes – Provide acidity and help form the base of the chili.
• Tomato paste – Intensifies the tomato flavor and thickens the chili.
• Black beans – Add texture and protein.
• Kidney beans – Offer a hearty bite and beautiful color.
• Pinto beans – Balance out the mix with their creamy consistency.
• Vegetable broth – Thins the chili slightly and helps everything simmer together.
• Chili powder – Gives the chili its signature warmth and spice.
• Cumin – Adds a smoky earthy undertone.
• Paprika – Enhances color and offers a mild sweetness.
• Salt – Brings all the flavors together.
• Black pepper – Adds a touch of sharp heat.

Tools You’ll Need

• Large pot or Dutch oven – Essential for evenly cooking and simmering the chili.
• Cutting board – For prepping all your vegetables and herbs.
• Chef’s knife – Helps chop ingredients quickly and safely.
• Can opener – You’ll need this for opening those beans and tomatoes.
• Wooden spoon – Ideal for stirring and scraping the bottom of the pot without scratching it.
• Measuring spoons – Ensures spice ratios are just right for balanced flavor.

Instructions

Step 1:

I start by heating olive oil in a large pot over medium heat until it’s shimmering and ready for the veggies.

Step 2:

Then I add the chopped onion and bell pepper and sauté them for about 5 minutes until they’re soft and slightly golden.

Step 3:

Next I stir in the minced garlic and cook it for about a minute just until fragrant so it doesn’t burn.

Step 4:

I add the tomato paste and cook it for 2 minutes to caramelize slightly and deepen its flavor.

Step 5:

Now I pour in the diced tomatoes black beans kidney beans and pinto beans along with the vegetable broth and stir everything together.

Step 6:

I season the mixture with chili powder cumin paprika salt and pepper then I bring it all to a simmer.

Step 7:

I reduce the heat to low cover the pot and let it simmer for about 25-30 minutes stirring occasionally to let the flavors meld.

Step 8:

Before serving I taste and adjust the seasoning as needed and if I’m feeling fancy I top it with shredded cheese green onions or a dollop of sour cream.

Tips

I sometimes mash a few beans with a spoon to make the chili thicker and heartier without adding starch.

For a smoky kick try adding a chopped chipotle pepper in adobo sauce.

This chili tastes even better the next day so it’s perfect for meal prepping.

If you want to stretch the meal further I love serving it over rice or quinoa.

Ways to Serve

I like to serve this chili topped with sour cream shredded cheese and green onions.

It’s great over baked potatoes or spooned onto tortilla chips for quick nachos.

Perfect with a slice of cornbread or a crusty baguette on the side.

Frequently Asked Questions

Can I freeze Simple Vegetarian Three Bean Chili?

Absolutely it freezes really well just cool it completely before storing in airtight containers for up to 3 months.

How do I make Simple Vegetarian Three Bean Chili spicier?

You can add jalapeños hot sauce or a pinch of cayenne pepper to dial up the heat.

Can I use canned beans for Simple Vegetarian Three Bean Chili?

Yes canned beans are perfect and convenient just be sure to drain and rinse them well before using.

See You in the Kitchen

I hope this simple vegetarian three bean chili warms up your next weeknight just like it’s done for me over the years. It’s easy filling and full of flavor and I’d love to hear what toppings you add or how you make it your own version so don’t forget to bookmark it and come back to it often!

Happy Cooking!

Print