Vegetarian Three-Bean Chili is a hearty and comforting dish packed with a colorful mix of beans, tomatoes, and spices that warm you up from the inside out. You’ll find tender kidney beans, black beans, and chickpeas all simmered together with a blend of onions, garlic, and peppers to make a satisfying chili that’s full of flavor and texture.
I love making this chili because it’s not only delicious but also really easy to throw together on a busy day. The beans provide a great protein boost, so it feels filling and cozy without needing any meat. I usually make a big pot and have leftovers for the week—it’s just one of those meals that tastes even better the next day!
My favorite way to enjoy this chili is with a big dollop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro on top. Sometimes I like to serve it with warm cornbread or over a bed of fluffy rice. It’s great for chilly evenings when you want something simple, tasty, and a little bit special all at once.
Key Ingredients & Substitutions
Beans: Kidney, pinto, and black beans add variety in texture and flavor. You can swap any with cannellini or chickpeas if you prefer. Using canned beans saves time, but rinsing them helps reduce sodium and improve taste.
Bell Pepper: It gives a mild sweetness and crunch. Red bell peppers tend to be sweeter, but green ones work just fine. If you’re out of bell pepper, add some diced carrots or zucchini for extra veggies.
Spices: Chili powder and cumin create that classic chili flavor. Smoked paprika adds a nice depth. If you don’t have smoked paprika, regular paprika or a dash of chipotle powder can work well.
Tomatoes: Canned diced tomatoes make the chili saucy and rich. Fire-roasted tomatoes add a smoky taste if you want more boldness. You can also use crushed tomatoes for a smoother texture.
How Do I Get Rich, Deep Flavor Without Long Cooking?
The secret is layering flavors and gently cooking spices to release their aroma.
- First, sauté onions and bell pepper in olive oil until soft — this soft base brings sweetness and moisture.
- Add garlic last to avoid burning, as it cooks quickly and adds fresh aroma.
- Toast spices for about 30 seconds in the pan with veggies — this wakes up their flavors.
- Add tomatoes and broth, and bring to a simmer so ingredients meld without rushing.
- Simmer uncovered to thicken the chili and intensify the taste without overcooking beans.
This simple method gives you a rich chili taste without needing hours on the stove.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the beans and veggies evenly without crowding.
- Wooden spoon – great for stirring the chili without scratching your pot.
- Chef’s knife – sharp and reliable for chopping onions, peppers, and garlic quickly and safely.
- Cutting board – provides a sturdy surface for prepping all your fresh ingredients.
- Can opener – essential for opening canned beans and tomatoes easily.
Flavor Variations & Add-Ins
- Add diced sweet potatoes or butternut squash for a touch of natural sweetness and more texture.
- Stir in a handful of corn kernels for extra color and mild sweetness that pairs well with the spices.
- Swap black beans with cooked lentils for a different protein and a firmer bite.
- Top your chili with diced avocado or a squeeze of lime juice to brighten the flavors.
How to Make Vegetarian Three-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped green onions or cilantro
- Optional sides: tortilla chips or cornbread
How Much Time Will You Need?
This chili takes about 10 minutes to prep and around 30 minutes to cook, so roughly 40 minutes in total. It’s a comforting meal you can have on the table in less than an hour!
Step-by-Step Instructions:
1. Cook the Veggies
Heat the olive oil in a large pot over medium heat. Add diced onion and bell pepper and sauté for about 5 minutes until they soften up nicely.
2. Add Garlic and Spices
Stir in the minced garlic and cook for another minute until fragrant. Then add chili powder, cumin, smoked paprika, and oregano. Cook for about 30 seconds to bring out their flavors.
3. Combine Tomatoes, Beans, and Broth
Pour in the diced tomatoes with their juices and the vegetable broth. Add kidney beans, pinto beans, and black beans, stirring everything together.
4. Simmer the Chili
Bring the pot to a boil, reduce the heat to low, and let it simmer uncovered for 30 minutes. Stir occasionally to prevent sticking and help those flavors meld into a thick, hearty chili.
5. Season and Serve
Season with salt and pepper to taste. Serve the chili hot, topped with sour cream, shredded cheese, and chopped green onions or cilantro if you like. For a full meal, enjoy it alongside tortilla chips or warm cornbread.
Can I Use Dried Beans Instead of Canned?
Yes! Just remember to soak and cook dried beans fully before adding them to the chili. This takes longer but adds great texture and flavor. Use about 1.5 cups of dried beans total, soaked overnight and cooked until tender.
How Can I Make This Chili Spicier?
Add a diced jalapeño or a pinch of cayenne pepper along with the chili powder. You can also top it with hot sauce or chopped fresh chili peppers to boost the heat to your liking.
Can I Freeze Leftover Chili?
Absolutely! Let the chili cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
What Are Some Good Gluten-Free or Vegan Toppings?
For a vegan option, use dairy-free sour cream or avocado slices. Fresh cilantro, green onions, or a squeeze of lime also add freshness and flavor without any gluten or dairy.