Vegetarian Three-Bean Chili is a hearty, comforting dish packed with the rich flavors of beans, tomatoes, and warm spices. This chili combines three kinds of beans—usually black beans, kidney beans, and pinto beans—to give it a wonderful texture and a satisfying feel. It’s a great way to enjoy a chili that’s filling and full of goodness, without any meat.
I love making this chili because it’s super easy to throw together and perfect for a cozy night in. I usually add extra veggies like bell peppers or corn to make it even more colorful and tasty. Plus, it holds up great as leftovers, so I always make a big batch! A tip I like to share is to let it simmer for a while to let all the flavors mix really well. That’s when it truly starts to shine.
When I serve this chili, I like to top it with a little shredded cheese, a dollop of sour cream, or some fresh cilantro. It’s also fantastic with a side of warm cornbread or over a bed of rice to soak up every bit of the sauce. Whether you’re feeding a crowd or just want a simple weeknight meal, this Three-Bean Chili is always a crowd-pleaser in my house.
Key Ingredients & Substitutions
Beans: Black beans, kidney beans, and pinto beans give this chili a great mix of flavors and textures. If you can’t find one, chickpeas or cannellini beans would work well too.
Vegetables: Yellow onion, green bell pepper, and carrots add sweetness and crunch. You can swap green pepper for red or orange bell peppers for a sweeter touch.
Tomatoes & Broth: Canned diced tomatoes and tomato sauce create a rich base. Use vegetable broth or water if you don’t have broth handy.
Spices: Cumin, chili powder, smoked paprika, and oregano bring warmth and depth. If you like less heat, skip the cayenne or reduce it. For smoky flavor, smoked paprika is my favorite.
How Do You Build Flavor in Vegetarian Chili Without Meat?
Since this chili doesn’t have meat, building layers of flavor is key. Here’s how I do it:
- Sauté the aromatics: Cook onions, garlic, bell peppers, and carrots until soft and fragrant. This step unlocks natural sweetness.
- Toast the spices: Adding spices to the hot veggies for about a minute helps release their oils and deepens the flavor.
- Simmer low and slow: Letting the chili cook for at least 25 minutes helps the flavors blend and thickens the sauce.
These simple steps make the chili taste hearty and satisfying, even without any meat in it.
Equipment You’ll Need
- Large heavy-bottomed pot or dutch oven – perfect for even heat and simmering chili to develop flavors.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Chef’s knife – for chopping onions, peppers, and carrots easily and safely.
- Cutting board – a sturdy place to prep all your veggies.
- Measuring spoons – to get your spices just right.
Flavor Variations & Add-Ins
- Add diced zucchini or corn for extra veggies and sweetness that brighten up the chili.
- Mix in chopped chipotle peppers in adobo sauce for smoky heat when you want a spicy kick.
- Top with crumbled feta or cotija cheese instead of cheddar for a tangy twist.
- Swap one type of bean for cooked lentils to add a different texture and boost protein.
How to Make Vegetarian Three-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream, fresh cilantro
How Much Time Will You Need?
This chili takes about 10 minutes to prep and roughly 35 minutes to cook. In total, plan for 45 minutes from start to finish—perfect for a cozy dinner that’s ready in under an hour!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Then add the minced garlic, diced green bell pepper, and carrots. Sauté everything together for another 5 minutes until the veggies are a bit soft.
2. Add the Spices and Liquids:
Stir in the ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper if you want some heat. Let the spices cook with the veggies for about 1 minute to bring out their flavor. Then add the diced tomatoes, tomato sauce, and vegetable broth. Stir everything and bring it to a gentle boil.
3. Add Beans and Simmer:
Lower the heat to keep the chili at a simmer. Add the black beans, kidney beans, and pinto beans. Give everything a good stir. Let it simmer uncovered for 25-30 minutes, stirring now and then, until the chili thickens and the veggies are tender.
4. Season and Serve:
Taste the chili and add salt and pepper as needed. Serve hot with your favorite toppings like shredded cheddar cheese, chopped green onions, sour cream, or fresh cilantro. Enjoy your hearty and delicious vegetarian chili!
Can I Use Dried Beans Instead of Canned Beans?
Yes, but you’ll need to soak and cook the dried beans beforehand, which can take several hours. Plan ahead and cook them until tender before adding to the chili in step 3.
How Can I Make This Chili Spicier or Milder?
To spice it up, add extra cayenne pepper or a dash of hot sauce. For a milder chili, simply omit the cayenne and use mild chili powder.
Can I Prepare This Chili in a Slow Cooker?
Absolutely! Sauté the veggies and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours for best flavor and texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
