Vegetarian Three-Bean Chili is a hearty and colorful dish packed with tender beans, tomatoes, and warming spices. It’s a cozy meal that fills your kitchen with the smell of cumin and chili powder, and it’s perfect for chilly days when you want something comforting but meat-free.
I love making this chili when I want something healthy and satisfying without a lot of fuss. Using three different types of beans gives it a nice mix of textures and flavors that keep every bite interesting. I usually add a little extra garlic and a squeeze of lime at the end to brighten everything up — it really makes the flavors pop!
This chili is great on its own, but my favorite way to enjoy it is with a sprinkle of cheese, some chopped green onions, and a big dollop of sour cream or avocado. It’s also fantastic with some warm cornbread or plain rice on the side. Whenever I make this recipe, it’s always a hit with friends and family, even with the meat-eaters around the table!
Key Ingredients & Substitutions
Three types of beans: Kidney, black, and pinto beans give this chili a great mix of textures and flavors. If you can’t find one, chickpeas or cannellini beans make good swaps.
Vegetables: Onion, bell pepper, carrots, and celery add sweetness and crunch. Feel free to add zucchini or corn if you like more veggies.
Spices: Chili powder and cumin are the heart of the flavor. Smoked paprika adds a nice depth, but regular paprika works too. Adjust the spice amounts if you prefer it hotter or milder.
Tomato paste & diced tomatoes: They give the chili its rich body and tangy base. If you don’t have tomato paste, you can use more diced tomatoes but expect a thinner chili.
Vegetable broth: It boosts flavor and keeps the chili from drying out. Water can work in a pinch, but broth adds more depth.
How Do I Get the Best Flavor and Texture in My Chili?
To make sure your chili is flavorful and hearty, follow these simple steps:
- Sauté vegetables slowly: Cooking onion, garlic, and other veggies until soft develops sweetness—don’t rush this step.
- Toast the spices: Stirring them with the veggies helps release their aroma and flavor.
- Simmer uncovered: Letting the chili cook without a lid thickens it and helps the flavors blend well.
- Season at the end: Add salt, pepper, and other seasonings last. Beans absorb salt differently, so tasting and adjusting at this stage is key.
- Rest before serving: Chili tastes even better after sitting for 10-15 minutes as the flavors tighten up.
Following these tips will make your three-bean chili taste rich, balanced, and filling. Don’t forget to top it with fresh ingredients like avocado or chopped green onions for extra texture!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and holding heat while simmering your chili.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Can opener – essential for opening all those canned beans and tomatoes easily.
- Measuring spoons – to get your spices just right for that perfect chili flavor.
- Knife and cutting board – for chopping veggies quickly and safely.
Flavor Variations & Add-Ins
- Add diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrition.
- Stir in corn kernels for a bit of crunch and a pop of color.
- Use smoked tofu or tempeh instead of beans to add protein and a smoky flavor.
- Mix in a diced chipotle pepper in adobo sauce for a smoky, spicy kick if you like heat.
Vegetarian Three-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Optional toppings: diced avocado, chopped green onions, shredded cheese or vegan cheese, sour cream or plain yogurt
How Much Time Will You Need?
Prepare this chili in about 10 minutes for chopping and sautéing, then simmer it for 30-40 minutes so the flavors blend beautifully. Total time: around 45 minutes.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat olive oil in a large pot on medium. Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté for 5 to 7 minutes until the veggies are soft and fragrant.
2. Add the Spices and Tomato Paste:
Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to release their flavors. Then add the tomato paste and stir for another minute.
3. Combine Beans and Tomatoes:
Pour in the diced tomatoes with juices, vegetable broth, and all three types of beans. Give everything a good stir.
4. Simmer the Chili:
Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 30 to 40 minutes. Stir occasionally until it thickens and tastes delicious.
5. Season and Serve:
Add salt and pepper to taste. Serve your chili hot, topped with your favorite options like avocado, green onions, cheese, or sour cream. Enjoy!
Can I Use Dried Beans Instead of Canned?
Yes! Just remember to soak dried beans overnight and cook them fully before adding to the chili. This may add an extra hour or so to your prep time.
How Can I Make This Chili Spicier?
Try adding a diced jalapeño or a pinch of cayenne pepper along with the other spices. For smoky heat, a chipotle pepper in adobo sauce works great too.
Can I Freeze Leftover Chili?
Absolutely! Cool the chili completely, then store in airtight containers or freezer bags. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
What’s a Good Side Dish for This Chili?
Cornbread, rice, or a simple green salad all pair wonderfully with three-bean chili. You can also serve it with tortilla chips for some crunch!