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A bowl filled with three bean chili and topped with sour cream, cheddar cheese, red onion and chopped chives. A spoon also sits in the bowl for serving.
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5 from 2 votes

Three Bean Vegetarian Chili

This hearty three bean chili simmers on the stove to allow the flavors to combine. It's great for game days or cold winter days.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Author: Spoonful of Flavor

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, 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 can crushed tomatoes
  • 10 ounces can diced tomatoes with green chilis with juices (1 can)
  • 15 ounces can black beans drained and rinsed (1 can)
  • 15 ounces can kidney beans drained and rinsed (1 can)
  • 15 ounces can pinto beans drained and rinsed (1 can)
  • 1 cup low sodium vegetable broth
  • 1 lime juiced (optional)
  • Sour cream for topping
  • Shredded cheddar cheese for topping
  • Diced red onion for topping
  • Diced chives for topping

Instructions

  • Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the carrot, bell pepper and onion and saute for 5 to 6 minutes, until softened. Add the jalapeño and garlic and saute for 1 minute, until fragrant.
  • Add in the chili powder, tomato paste, oregano, cumin, paprika, salt, pepper and red pepper flakes (if using.) Stir everything together and cook for 1 to 2 minutes, until fragrant.
  • Stir in the tomatoes, beans and broth. Bring to a boil, then reduce the heat to maintain a simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the chili is thickened.
  • Add the lime juice, taste, and season with salt and pepper, as needed. Serve garnished with sour cream, shredded cheddar cheese, diced red onions, wedge of lime or any of your favorite chili toppings.

Notes

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

Nutrition

Serving: 0g | Calories: 227kcal | Carbohydrates: 42g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 975mg | Potassium: 1044mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4046IU | Vitamin C: 35mg | Calcium: 140mg | Iron: 5mg