This Vegetarian Three Bean Chili recipe is simple to make and is packed with flavor and spices without being spicy! It is ready in under an hour and is the perfect comfort food recipe for the colder months.
The colder months are all about comfort food. I love to make a warm and hearty dinner that needs to simmer for a while on the stove or bake in the oven like Chickpea Pot Pie or Vegan White Bean Chili, or even Vegan Leek Risotto!
And today I'm sharing a classic comfort food recipe that I have been making for years: Vegetarian Three Bean Chili. This recipe utilizes simple ingredients to create bold flavors for a dinner that is ready in under an hour! This is a recipe you will make again and again.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is ready from start to finish in under an hour.
- This Three Bean Chili is vegetarian, vegan and gluten-free, so anyone can enjoy it!
- It is packed with flavor and spices, without being spicy.
- And most importantly, it is absolutely delicious!
Ingredients
Canned Beans: Be sure to grab lower-sodium beans, or this recipe will be very salty! I chose red kidney beans, navy beans and black beans. But great northern and pinto beans would also be great!
Crushed Tomatoes: I like crushed tomatoes instead of diced tomatoes for this recipe, because we already have so much other chunky stuff like chopped onion and bell pepper in this vegetarian chili!
Spices: A combination of chili powder, cumin and oregano make this chili super flavorful!
Vegetable Broth: Vegetable broth is simmered down and adds an extra layer of flavor to this vegetarian three bean chili. I like to use Better Than Boullion.
Instructions
Step 1. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, bell pepper and minced garlic.
Season with a pinch of salt and pepper and cook, stirring occasionally, until the onion is translucent and the pepper is soft, about 7 minutes.
Step 2. Add tomato paste, chili powder, cumin and oregano.
Stir well and cook, stirring frequently for 3-4 minutes to bloom the spices and toast the tomato paste.
Step 3. Then, add the vegetable stock, crushed tomatoes and drained and rinsed beans.
Step 4. Bring the Vegetarian Three Bean Chili to a simmer, then reduce the heat and simmer uncovered for 20-30 minutes, stirring occasionally.
What to Serve it With
- Sour Cream
- Diced Avocado
- Vegan Jalapeno Cornbread
- Vegan Buttermilk Biscuits
- Plenty of Hot Sauce
- Cornmeal Biscuits
Recipe FAQs
Store the chili in an airtight container in the refrigerator for up to 5 days.
My favorite are red kidney beans, black beans, and navy beans. I also regularly use great northern beans and pinto beans.
Yes, chickpeas can go into chili if you love chickpeas! But I prefer kidney beans, black beans or navy beans!
Expert Recipe Tips
After adding the tomato paste and spices, give it a few minutes to cook. This allows the spices time to bloom and allows the tomato paste to toast, which gives this chili that simmered-for-hours flavor, but fast!
Simmer this Vegetarian Three Bean Chili anywhere from 20 minutes to 30 minutes, depending on how thick you like your chili to be! For me, 25 minutes is perfect.
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📖 Recipe
Vegetarian Three Bean Chili
Equipment
- 1 3-4 Quart Dutch Oven
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Yellow Onion, diced
- 1 Medium Green Bell Pepper, diced
- 3 Large Garlic Cloves, minced
- 2 tablespoon Tomato Paste
- 5 teaspoon Chili Powder
- 2 teaspoon Cumin
- 1 ½ teaspoon Dried Oregano
- 1 15oz Can of Crushed Tomatoes
- 2 Cups Vegetable Stock
- 15 oz Can of Red Kidney Beans, drained and rinsed see note!
- 15 oz Can of Black Beans, drained and rinsed
- 15 oz Can of Navy Beans, drained and rinsed
- Salt and Pepper to Taste
- Toppings like: sliced jalapeño, sour cream, shredded cheese and hot sauce
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion and bell pepper and minced garlic. Season with a pinch of salt and pepper and cook, stirring occasionally, until the onion is translucent and the bell pepper is tender, about 7 minutes.2 tablespoon Olive Oil, 1 Medium Yellow Onion, diced, 1 Medium Green Bell Pepper, diced, 3 Large Garlic Cloves, minced
- Add the tomato paste, chili powder, cumin and oregano. Stir to combine and cook for 3-4 minutes, stirring frequently to give the spices time to bloom.2 tablespoon Tomato Paste, 5 teaspoon Chili Powder, 2 teaspoon Cumin, 1 ½ teaspoon Dried Oregano
- Add the tomatoes, vegetable stock and all the drained and rinsed beans and stir. Bring the chili to a simmer, then reduce heat to low and simmer for 20-30 minutes stirring occasionally, or until the chili is your desired thickness.1 15oz Can of Crushed Tomatoes, 2 Cups Vegetable Stock, 15 oz Can of Red Kidney Beans, drained and rinsed, 15 oz Can of Black Beans, drained and rinsed, 15 oz Can of Navy Beans, drained and rinsed
- Serve with sour cream, slices of jalapeño and a few dashed of hot sauce!
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