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Two stacked food photos show vegetarian chili with black beans, kidney beans, pinto beans, corn, red pepper, and cilantro, with the centered headline Vegetarian Chili and subtext Three Beans, Big Flavor.
Hannah Brooks

Three-Bean Vegetarian Chili

Vegetarian chili simmers black beans, kidney beans, pinto beans, peppers, and corn in a thick, smoky tomato base.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons mild chili powder blend salt-free
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 teaspoon fine salt plus more to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro chopped; for serving

Equipment

  • Large heavy pot with lid
  • Cutting board
  • Chef's knife
  • can opener
  • colander
  • measuring cups and spoons
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large heavy pot over medium heat. Add the yellow onion and red bell pepper. Cook for 7 minutes, stirring occasionally, until the vegetables soften.
  2. Stir in the garlic, tomato paste, mild chili powder blend, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring continuously so the spices do not scorch.
  3. Add the crushed tomatoes, black beans, kidney beans, pinto beans, low-sodium vegetable broth, frozen corn, and fine salt. Stir well and bring to a gentle simmer.
  4. Partially cover and cook over medium-low heat for 25 minutes, stirring every 5 minutes. The vegetables should be tender and the sauce thick enough to coat the beans. Add a splash of water if it catches on the bottom.
  5. For a thicker chili, press about 1/2 cup of beans against the side of the pot with the spoon, then stir them back into the sauce. Simmer uncovered for 2 minutes.
  6. Turn off the heat and stir in the fresh lime juice. Taste and adjust the fine salt if needed. Serve in bowls with the fresh cilantro.

Notes

Use canned, fully cooked kidney beans; dried kidney beans cannot be substituted directly. Chili powder blend is a mild spice blend, not pure ground hot chile. For more heat, add a pinch of cayenne with the spices. Refrigerate promptly in shallow containers for 3 to 4 days or freeze up to 3 months. Reheat to 165°F. Nutrition values are estimates.
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