For a smoky depth of flavor, consider adding 1 teaspoon of smoked paprika along with the other spices. Feel free to adjust the amount of jalapeno to your desired level of spiciness. For a milder chili, remove the seeds and membranes completely. The chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop and deepen over time. Reheat gently before serving. Serve with warm cornbread, tortilla chips, or a side of rice for a complete and satisfying meal.
Three-Bean Vegetarian Chili
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS163
Embrace the vibrant flavors of the Southwest with this hearty and satisfying Three-Bean Vegetarian Chili. Packed with colorful vegetables and protein-rich beans, simmered in a rich, smoky broth, it's a comforting and nourishing dish that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Fiber17 g
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Protein15 g
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Saturated Fat2 g
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Sodium1060 mg
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Sugar8 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell peppers, jalapeno, garlic, and salt. Cook, stirring occasionally, until the vegetables are softened and fragrant. (Approximately 10 minutes)
02
StepStir in the chili powder, cumin, and oregano. Cook for another minute, allowing the spices to bloom and release their flavors. (Approximately 1 minute)
03
StepAdd the tomato paste and diced tomatoes, stirring well to combine. Pour in the water and bring the mixture to a simmer over medium-low heat. Cover and simmer gently, stirring occasionally, until the flavors have melded and the chili has thickened slightly. (Approximately 20 minutes)
04
StepAdd the drained and rinsed black beans, kidney beans, and chickpeas to the chili. Stir to combine and simmer for another 5-7 minutes, or until the beans are heated through and the chili is warmed throughout. (Approximately 7 minutes)
05
StepServe hot, garnished with a dollop of sour cream, a sprinkle of shredded Cheddar cheese, and fresh cilantro leaves, if desired.
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RECIPE REVIEWS
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Golda Schuster
May 29, 2025This is a great base recipe. I customized it with my favorite spices and vegetables.
Koby Schuppe
Mar 23, 2025A crowd-pleaser! My vegetarian friends loved it and so did the meat-eaters!
Mac Tromp
Feb 8, 2025Easy to follow recipe with great results. I will definitely be making this again!
Celia Ritchie
Jan 4, 2025I added some cocoa powder for a richer flavor, and it was a hit!
Raphael Spinka
Dec 30, 2024I added a can of corn and it was delicious!
Ben Mcdermott
Dec 8, 2024I substituted vegetable broth for the water and it elevated the flavor to another level!
Brice Oreilly
Jul 21, 2024I'm not usually a fan of meatless chili, but this one is surprisingly satisfying.
Larue Turcotte
Jul 19, 2024I made this for a potluck and everyone raved about it. It's my new go-to chili recipe.
Maxime Huels
May 30, 2024I thought it was a bit bland at first, but after simmering for an hour, the flavors really came together.
Edmond Aufderhar
Mar 9, 2024This chili is amazing! My family loved it, and it's so easy to make.