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+ servings

Three Bean Vegetarian Chili

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Mix it up with this three bean vegetarian chili that is thick and loaded with vegetables. Add chips and you have a perfect warm meal.
vegetarian bean chili in a bowl with sour cream on top
5 from 1 vote


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 green bell pepper chopped
  • 1 medium zucchini chopped
  • 15 ounces great northern beans drained and rinsed (1 can)
  • 15 ounces kidney beans drained and rinsed (1 can)
  • 15 ounces pinto beans drained and rinsed (1 can)
  • 45 ounces diced tomatoes (3 cans)
  • 30 ounces tomato sauce (2 cans)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon pepper
  • dash salt


  1. Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes. Sir in the garlic, carrots, celery, pepper and zucchini. Cook until vegetables are tender, about 10 minutes.
  2. Add the great northern beans, kidney beans, pinto beans, diced tomatoes and tomato sauce. Season with chili powder, cumin, salt and pepper. Cover, reduce heat to low, and simmer 20 minutes. Uncover and cook for 30 additional minutes.
  3. Garnish with cheese, sour cream, and green onions if desired.


  • Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.

Nutrition Information

Calories: 383, Fat: 4g, Sodium: 460mg, Potassium: 1772mg, Carbohydrates: 69g, Fiber: 22g, Sugar: 11g, Protein: 22g, Vitamin A: 4890%, Vitamin C: 51.2%, Calcium: 209%, Iron: 9%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Soup
Cuisine: American
All images and text ©Spoonful of Flavor

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