3 Bean Vegetarian Chili
Warm up with a hearty bowl of 3 Bean Vegetarian Chili, a satisfying and nutrient-packed recipe that’s bursting with bold flavors and vibrant textures. This wholesome chili features a trio of protein-rich black beans, kidney beans, and pinto beans, perfectly paired with sautéed vegetables like bell peppers, carrots, and onion. A fragrant blend of chili powder, cumin, paprika, and oregano infuses every spoonful with smoky, spiced depth, while optional cayenne pepper adds just the right kick for heat lovers. Simmered in a rich tomato base with vegetable broth, this recipe is not only vegetarian but also easy to customize with additions like sweet corn or fresh cilantro. Ready in under an hour and perfect for feeding a crowd, this chili is a comforting, one-pot wonder that’s ideal for chilly evenings, meal preps, or game-day gatherings. Serve it with your favorite toppings—think shredded cheese, tortilla chips, or a dollop of sour cream—for a crowd-pleasing dish that’s big on flavor and nutrition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrot, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 15-ounce cans diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 15-ounce can cooked black beans (or canned, rinsed and drained)
- 1 15-ounce can cooked kidney beans (or canned, rinsed and drained)
- 1 15-ounce can cooked pinto beans (or canned, rinsed and drained)
- 1 cup frozen corn (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrots. Sauté for 5-7 minutes, or until the vegetables soften.
Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir well to combine.
Add the black beans, kidney beans, and pinto beans. Bring the mixture to a simmer.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
If desired, add the frozen corn during the last 5 minutes of cooking.
Taste and adjust seasoning with additional salt, pepper, or spices if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy with toppings like shredded cheese, sour cream, or tortilla chips, if preferred!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
