Vegetarian Three-Bean Chili

this recipe!

Why I Love This Recipe

I started making this chili during a no-meat week and never stopped. It’s so good you don’t even miss the meat. I’ve made it for potlucks, lazy Sundays, and even frozen it for later.

• Full of flavor and protein-packed from the beans
• Simple pantry ingredients
• One pot = easy cleanup
• Super budget-friendly
• Makes great leftovers

What You’ll Need

• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 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 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• Optional toppings: sour cream, cilantro, shredded cheese, lime wedges

Pro Tips

• Rinse the beans well to remove extra salt
• Let the chili simmer at least 20 minutes for full flavor
• Add more broth if you like it soupier
• Make a double batch and freeze half
• Top with something creamy or fresh for contrast

Tools You’ll Need

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Can opener
• Measuring cups and spoons
• Serving bowls

Substitutions and Variations

• Use chickpeas instead of pinto beans
• Add corn or zucchini for extra veggies
• Swap vegetable broth for water in a pinch
• Make it spicy with jalapeños or red pepper flakes
• Stir in a spoonful of chipotle in adobo for smokiness

Make Ahead Tips

Chili tastes even better the next day, so go ahead and make it ahead! Store it in the fridge for up to 4 days or freeze for up to 3 months.

Step-by-Step Instructions

Step 1: Sauté Onion and Peppers

In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 diced red onion, 1 diced red bell pepper, and 1 diced green bell pepper. Cook for 5–6 minutes, until softened.

Step 2: Add Garlic, Tomato Paste, and Spices

Add 3 minced garlic cloves, 1 tablespoon tomato paste, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1–2 minutes to toast the spices.

Step 3: Add Beans, Tomatoes, and Broth

Pour in 1 can black beans, 1 can kidney beans, 1 can pinto beans (all drained and rinsed), 1 can crushed tomatoes, and 1 cup vegetable broth. Stir to combine.

Step 4: Simmer the Chili

Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened.

Step 5: Serve with Toppings

Ladle the chili into bowls. Top with sour cream, chopped cilantro, shredded cheese, or a lime wedge if you like.

Leftovers and Storage

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

How Many Servings & Time

Makes 4–6 servings
Prep time: 10 minutes
Cook time: 30 minutes

Macros Information (Per Serving – Approximate)

• Calories: 320
• Protein: 14g
• Carbs: 48g
• Fat: 8g
• Fiber: 13g
• Sugar: 9g

Why This Recipe Works (Quick Science)

Toasting the spices with the tomato paste brings out deep, rich flavor. The combination of three different beans adds variety in texture and protein. Simmering helps everything blend together into one thick, flavorful pot of chili.

Common Mistakes

• Not rinsing canned beans – It can make the chili too salty
• Adding garlic too early – It may burn and turn bitter
• Not simmering long enough – You want the flavors to meld and thicken
• Skipping the toppings – They really add brightness and balance

What to Serve With

• Cornbread or tortilla chips
• Rice or quinoa
• Simple green salad
• Grilled cheese sandwich
• Baked sweet potatoes

FAQ

Can I use dry beans?
Yes, but you’ll need to soak and cook them ahead of time before adding to the chili.

Can I make it in a slow cooker?
Totally! Sauté the veggies and spices first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Is this spicy?
It’s mild, but you can add heat with jalapeños, hot sauce, or chili flakes.

Can I freeze it?
Absolutely — it freezes beautifully. Just cool completely and store in freezer-safe containers.