Vegetarian 3 Bean Chili Recipe

If you’re looking for a satisfying, hearty, and flavorful meal that everyone will love, this Vegetarian 3 Bean Chili is perfect for you! Packed with wholesome beans, vibrant vegetables, and rich spices, it’s an excellent choice for a cozy family dinner, meal prep, or even a crowd-pleasing party dish. Not only is it nutritious and filling, but it also offers a great way to enjoy plant-based eating without sacrificing flavor. Let’s dive into the recipe and see why this chili is a must-try!

Why You’ll Love This Vegetarian 3 Bean Chili

This Vegetarian 3 Bean Chili is bursting with flavor from a mix of beans, peppers, and spices that blend together to create a comforting and nutritious meal. The use of three different types of beans — red kidney beans, black beans, and refried beans — provides a delightful texture and a high protein content. It’s also highly versatile, allowing you to customize it with your favorite toppings or side dishes like cornbread or tortilla chips. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this chili is a flavorful, satisfying option.

Ingredients Breakdown

• Olive Oil (2 TBS): Provides a rich base for sautéing the vegetables, adding a subtle flavor.
• Yellow Onion (1 large, diced): Adds a sweet and savory depth to the chili.
• Bell Peppers (2 large, diced): Provide color and a slightly sweet, crisp texture.
• Poblano Pepper (1 large, diced): Adds a mild spiciness and a smoky flavor.
• Garlic (3-4 cloves, minced): Enhances the flavor profile with its aromatic essence.
• Spices (1 TBS each of Dark Ancho Chili Powder, Chipotle Chili Powder, and Ground Cumin; 1 ½ tsp each of Smoked Paprika, Ground Coriander, and Dried Oregano): These spices bring warmth, heat, and complexity to the dish.
• Tomato Paste (2 TBS): Adds a concentrated tomato flavor and helps thicken the chili.
• Fire-Roasted Diced Tomatoes (1 can, 14.5 ounces) and Crushed Tomatoes (1 can, 14.5 ounces): Provide a tangy, smoky tomato base.
• Bay Leaves (2): Infuse the chili with a subtle earthy flavor.
• Red Kidney Beans (1 can, 14.5 ounces, drained and rinsed): Add a firm texture and hearty flavor.
• Black Beans (1 can, 14.5 ounces, drained and rinsed): Bring a creamy texture and earthy taste.
• Refried Beans (1 can, 16 ounces): Contribute to the chili’s thickness and creaminess.
• Frozen Corn Kernels (1 cup): Add a pop of sweetness and texture.
• Fresh Lime Juice (1-2 TBS, or to taste): Balances the flavors with a touch of acidity.
• Kosher Salt and Ground Black Pepper: For seasoning to taste.
• Optional Toppings: Pico de Gallo, Hot Sauce, Shredded Cheese, Sliced Scallions, Chopped Cilantro, Diced Tomatoes, Diced Red Onions, Sliced Jalapenos.
• Serving Suggestions: Cornbread or Tortilla Chips.

Special Notes on Ingredients

• Peppers: Feel free to substitute bell peppers with other types of peppers like Anaheim or jalapenos for varying heat levels.
• Beans: Use any beans you like or have on hand — chickpeas or pinto beans would work well too!

this RECIPE

Step-by-Step Preparation Guide

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion, bell peppers, and poblano pepper. Sauté, stirring occasionally, until the vegetables are softened, about 7-8 minutes. Add the minced garlic, dark ancho chili powder, chipotle chili powder, ground cumin, smoked paprika, dried oregano, and ground coriander. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook, stirring continuously, until fragrant, about 1 minute. Then, add the tomato paste and cook for another 2 minutes, stirring until it’s caramelized.

2. Deglaze the Pan: Slowly pour in the vegetable stock to deglaze the pan, using a wooden spoon to scrape any browned bits from the bottom. Bring the mixture to a simmer. Add both cans of tomatoes (fire-roasted diced and crushed) along with the bay leaves. Increase the heat to medium-high and bring back to a simmer. Immediately reduce the heat to maintain a gentle simmer.

3. Cook the Chili: Cover the pot and simmer for 10 minutes. Remove the lid, stir, and continue simmering for an additional 10 minutes to allow flavors to meld.

4. Add Beans and Corn: Stir in the red kidney beans, black beans, refried beans, and frozen corn. Bring the chili back to a gentle simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, or until the chili is thickened and heated through. Stir in the lime juice, taste, and adjust seasoning with additional salt, pepper, hot sauce, or lime juice as needed. Remove the bay leaves with tongs and discard.

5. Serve: Ladle the warm chili into bowls and garnish with your choice of toppings. Serve with cornbread or tortilla chips for a complete meal.

Common Mistakes to Avoid

1. Not Adjusting the Spice Levels: Taste the chili before serving and adjust the seasoning to your preference.
2. Overcooking the Vegetables: Make sure to sauté the vegetables until just softened to avoid a mushy texture.
3. Skipping the Deglazing Step: This step adds essential flavor by incorporating the browned bits stuck to the bottom of the pan.

Serving Suggestions

• Top with a dollop of sour cream or Greek yogurt for added creaminess.
• Add freshly chopped cilantro, sliced scallions, or diced avocado for freshness.
• Serve with cornbread or tortilla chips to complement the chili’s rich flavors.

How to Store and Reheat Leftovers

To store leftovers, allow the chili to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally until heated through, or microwave it in a microwave-safe dish.

Recipe Variations and Swaps

• Make It Spicier: Add diced jalapenos or a dash of hot sauce.
• Make It Milder: Use less chipotle chili powder and substitute with more cumin or sweet paprika.
• Add More Vegetables: Include zucchini, carrots, or sweet potatoes for added nutrition and variety.

Tips for Perfect Vegetarian 3 Bean Chili

• Use Fresh Ingredients: Fresh vegetables and spices make a big difference in flavor.
• Simmer Slowly: Allowing the chili to simmer gently helps the flavors develop fully.
• Customize Your Toppings: Have fun with a variety of toppings to suit different tastes.

Frequently Asked Questions (FAQ)

Q: Can I make this chili in a slow cooker?
A: Yes, you can! Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use 4-5 large fresh tomatoes, diced, in place of the canned tomatoes.

Conclusion

This Vegetarian 3 Bean Chili is a delicious, hearty, and versatile dish that’s perfect for any occasion. Easy to make and full of flavor, it’s sure to become a favorite in your home. Give it a try today, and don’t forget to share the recipe with friends and family! If you enjoyed this recipe, subscribe to our blog for more delicious plant-based meals.

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