Three-Bean Vegetarian Chili Recipe

The best Three Bean Vegetarian Chili is a hearty, flavorful meatless meal packed with beans, vegetables, and warming spices. With under 15 minutes of hands-on prep, the chili simmers on the stove to let the flavors meld, making it an ideal weeknight dinner, game day dish, or meal-prep favorite.

This chili is warm, comforting and full of texture — a great way to boost vegetable intake on a chilly day. It appeals to both kids and adults, and can easily be adapted to your taste with extra heat, different beans, or creative toppings.

Why You’ll Love This Chili

• Pantry-friendly: Most ingredients are staples, so you can pull this together without a special shopping trip.
• Minimal prep: Simple chopping and then everything cooks together in one pot, making cleanup easy.
• Flexible: Swap or omit vegetables, change the beans, or adjust spices to suit your preferences.
• Great for leftovers: Chili often develops deeper flavor after resting, making it perfect for meal prep and reheating.
• Plant-based protein: Three types of beans provide satisfying texture and protein while keeping the dish vegan-friendly.

Ingredients and Substitutions

This recipe combines vegetables, beans, tomatoes, and spices for a balanced, flavorful chili. Below are the main components and easy substitutions:

• Vegetables: Carrots, red onion, bell pepper, and jalapeño are used for sweetness, crunch, and mild heat. You can substitute celery, zucchini, or mushrooms, or use yellow onion in place of red.
• Beans: A classic trio—black beans, kidney beans, and pinto beans—gives variety in color and texture. Garbanzo beans or other beans can be used if preferred.
• Tomatoes: Crushed tomatoes plus diced tomatoes with green chilis provide body and a bit of brightness. Use plain diced tomatoes if you prefer less heat.
• Tomato paste & sauce: Tomato paste concentrates flavor and helps thicken the chili. If you don’t have paste, add more crushed tomatoes or a splash of tomato sauce.
• Broth: Low-sodium vegetable broth keeps the dish vegan; chicken broth is an option if not keeping it plant-based.
• Seasonings: Chili powder, oregano, cumin, smoked paprika, salt, pepper, and red pepper flakes are the foundation. Add cayenne or hot sauce to increase heat.
• Toppings: Sour cream or Greek yogurt, shredded cheddar, diced red onion, chives, avocado, tortilla chips, and lime wedges all work well to finish the bowl.

Tips for Success

• Brown the vegetables: Sautéing the carrots, bell pepper and onion until softened builds flavor before adding spices and liquids.
• Toast the spices: After adding chili powder and other seasonings, cook briefly to bloom their flavors — about 1–2 minutes.
• Simmer to thicken: Cook uncovered for 25–30 minutes, stirring occasionally, until the chili reaches your preferred thickness.
• Make a double batch: This recipe scales easily for parties or leftovers—use a large Dutch oven or soup pot.
• Adjust at the end: Finish with a squeeze of lime and taste for salt and pepper before serving.

Chili Toppings

Customize each bowl with your favorite toppings. Here are some tasty options:

• Sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Cilantro, chives, green onions or scallions
• Avocado or sliced avocado
• Diced red onion
• Tortilla chips — whole or crushed
• Lime wedges for squeezing over the top
• Hot sauce or salsa for extra spice

Storage and Freezing

Leftover chili stores well and is convenient for quick meals. Keep in an airtight container in the refrigerator for up to 3 days. To freeze, cool to room temperature, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop over medium heat, stirring occasionally until hot.

Three Bean Vegetarian Chili Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 carrots, peeled and finely chopped
• 1 medium green bell pepper, finely chopped
• 1 heaping cup finely chopped red onion
• 1 jalapeño pepper, seeded as desired and finely chopped
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes (optional)
• 28 ounces crushed tomatoes (1 can)
• 10 ounces diced tomatoes with green chilis, with juices (1 can)
• 15 ounces black beans, drained and rinsed (1 can)
• 15 ounces kidney beans, drained and rinsed (1 can)
• 15 ounces pinto beans, drained and rinsed (1 can)
• 1 cup low-sodium vegetable broth
• 1 lime, juiced (optional)
• Toppings: sour cream, shredded cheddar, diced red onion, chives, etc.

Instructions

1. Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the carrots, bell pepper and onion and sauté for 5–6 minutes until softened. Add the jalapeño and garlic and sauté for 1 minute until fragrant.
2. Stir in the chili powder, tomato paste, oregano, cumin, smoked paprika, salt, pepper and red pepper flakes (if using). Cook 1–2 minutes, stirring, until the spices are fragrant.
3. Add the crushed tomatoes, diced tomatoes with chilis, drained beans and vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
4. Cook uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and the flavors meld. If the chili becomes too thick, add a splash of broth or water.
5. Stir in lime juice, taste and adjust seasoning with salt and pepper. Serve hot with your preferred toppings.

Notes

Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat before serving. This chili freezes well for up to 3 months.

This recipe was originally published prior to 2016 and refreshed with updated tips and photos in October 2024.