Vegetarian Three-Bean Chili is a hearty and comforting dish filled with a mix of beans like kidney, black, and pinto, simmered in a rich tomato sauce with spices that add just the right kick. It’s thick, satisfying, and packed with great textures that make it a perfect meal any time you want something warm and filling without any meat.
I love making this chili because it’s so easy to throw together, and it stays great for leftovers. Plus, it’s one of those recipes where you can add whatever veggies you have on hand, making it super flexible. I usually like to add a little extra spice and finish it with some fresh cilantro or a squeeze of lime to brighten up all those deep flavors.
One of my favorite ways to enjoy this chili is topped with shredded cheese and a dollop of sour cream or plain yogurt, along with some crunchy tortilla chips for a bit of fun texture. It’s great for cozy dinners, and I find it’s always a crowd-pleaser, even with folks who usually prefer meat in their chili!
Key Ingredients & Substitutions
Beans: Kidney, black, and pinto beans give great texture and flavor here. If you prefer, you can swap any one for chickpeas or cannellini beans for a different twist.
Vegetables: Onion, bell pepper, carrot, and celery build a flavorful base. If you don’t have celery, extra carrot or bell pepper works just fine.
Tomato Paste & Diced Tomatoes: These add rich tomato flavor and body. If you can’t find tomato paste, use a bit more diced tomatoes but cook it a little longer for thickness.
Spices: Chili powder, cumin, and smoked paprika are key for depth. Feel free to reduce cayenne pepper if you want less heat.
Lime Juice and Cilantro: These freshen and brighten the chili at the end. Lemon juice is a handy swap if you don’t have limes.
How Can I Build Deep Flavor Without Meat?
Building rich flavor in vegetarian chili means layering your ingredients carefully.
- Sauté your veggies: Cook onion, garlic, and veggies until soft to release their natural sweetness.
- Toast your spices: Add chili powder, cumin, paprika to the pan and cook briefly. This unlocks their aroma and flavor.
- Slow simmering: Let the chili cook covered on low for at least 25 minutes. It lets beans soften and flavors blend well.
- Add acidity at the end: Stir in lime juice after cooking. It brightens the flavors and balances richness.
Also, don’t rush adding salt and taste as you go. It brings all the flavors together nicely. This mix of steps makes your chili taste hearty and satisfying without meat.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even cooking and simmering your chili without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons – to keep your spice amounts just right.
- Can opener – handy for opening all those canned beans and tomatoes.
- Cutting board and sharp knife – you’ll chop vegetables easily and safely.
Flavor Variations & Add-Ins
- Add diced zucchini or mushrooms for extra veggies and a nice texture boost.
- Stir in smoked tofu or tempeh cubes to add protein and a meaty bite.
- Use chipotle powder or add a chopped chipotle pepper in adobo for a smoky, spicy twist.
- Top with shredded pepper jack or cheddar cheese to add creamy richness.
Vegetarian Three-Bean Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 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 (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
For Garnishing:
- Fresh cilantro leaves
- Shredded cheese (optional)
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your veggies and spices, about 30 minutes simmering to let everything come together beautifully, and just a few minutes to stir in the finishing touches. In total, plan for around 40-45 minutes from start to tasty chili on your table.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, bell pepper, carrot, and celery. Stir and cook for 5 to 7 minutes until the veggies are soft and fragrant.
2. Add the Spices and Tomato Paste:
Sprinkle in the chili powder, cumin, smoked paprika, black pepper, salt, and cayenne pepper if using. Stir well and cook for 1 minute to toast the spices. Then add the tomato paste and cook for another 2 minutes, stirring to mix everything well.
3. Add Tomatoes, Broth, and Corn:
Pour in the diced tomatoes with their juices, vegetable broth, and corn kernels. Bring the mixture to a gentle simmer.
4. Stir in the Beans and Simmer:
Add the kidney beans, black beans, and pinto beans to the pot. Stir everything together, then lower the heat to low. Cover the pot and let your chili cook for 25 to 30 minutes. Give it a stir every now and then to keep flavors mixing and prevent sticking.
5. Finish and Serve:
Give your chili a taste and adjust seasoning with more salt, pepper, or chili powder if you like a little extra kick. Remove from heat and stir in the fresh lime juice to brighten the flavors. Serve hot topped with shredded cheese (if you want), fresh cilantro leaves, and lime wedges on the side.
This vegetarian three-bean chili is perfect on its own or makes a wonderful pairing with warm cornbread or crispy tortilla chips. Enjoy your cozy, hearty meal!
Can I Use Dried Beans Instead of Canned?
Yes, you can! Just soak and cook the dried beans fully before adding them to the chili. Make sure they’re tender and ready to eat since the chili won’t cook long enough to soften raw dried beans.
Can I Freeze Leftover Chili?
Absolutely! Let the chili cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
How Can I Make This Chili Spicier or Milder?
To spice it up, add more cayenne pepper, a dash of hot sauce, or chopped jalapeños. For a milder version, reduce or skip the cayenne and stick to milder chili powder.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat, stirring occasionally until warmed through.
