Vegetarian Three Bean Chili
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.
Servings: 10 Cups
Calories: 272kcal
Cost: $7
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!
Notes
Use lower-sodium cans of beans, or this chili can get quite salty!
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 the chili anywhere from 20 minutes to 30 minutes, depending on how thick you like your chili to be! For me, 25 minutes is perfect.
Nutrition
Serving: 1.5Cups | Calories: 272kcal | Carbohydrates: 43g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1157mg | Potassium: 773mg | Fiber: 14g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 5mg