3 Bean Chili Recipe

Introduction

This hearty 3 Bean Chili is a flavorful and nutritious plant-based meal perfect for cozy nights. Packed with beans, vegetables, and warming spices, it’s easy to make and satisfying for all diets.

Ingredients

• 2 tbsp olive oil (substitute water or broth for oil-free)
• 1 medium white onion, diced (approx. 2 cups)
• 2 cups chopped carrots, thinly sliced (approx. 3 large or 5 small)
• 3 bell peppers, any colour, diced (approx. 3 cups)
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 small jalapeno, seeds removed and minced
• 1 can (6 oz.) tomato paste
• 3 cans (14 oz each) mixed beans (such as chickpeas, kidney beans, black beans, pinto beans), drained and well-rinsed
• 2 cups vegetable broth
• Salt and pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Step 2: Add the diced onion, chopped carrots, bell peppers, and minced garlic. Cook for 6-7 minutes, stirring often until the vegetables soften.
3. Step 3: Stir in the chili powder, cumin, smoked paprika, and minced jalapeno. Cook for another 2-3 minutes, stirring frequently to release the spices’ aroma.
4. Step 4: Add the tomato paste, drained beans, and vegetable broth. Stir well to combine all ingredients. Let the chili simmer uncovered, stirring occasionally, until the carrots are tender, about 15-20 minutes.
5. Step 5: Season with salt and pepper to your taste. Serve hot with optional toppings such as green onion, vegan sour cream, avocado, cilantro, or crushed tortilla chips.

Tips & Variations

• For a spicier chili, include the jalapeno seeds or add a dash of cayenne pepper.
• Substitute any of the beans with your favorites or whatever you have on hand for variety.
• Use vegetable broth low in sodium to better control the salt level.
• For a thicker chili, reduce the broth slightly or mash some of the beans during cooking.
• Try adding corn or diced zucchini for extra texture and nutrients.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without oil?

Yes, you can substitute the olive oil with water or vegetable broth to sauté the vegetables for an oil-free version. Just add a little liquid as needed to prevent sticking.

What beans work best in this chili?

A mix of chickpeas, kidney beans, black beans, and pinto beans works beautifully, but feel free to use any canned beans you prefer or have on hand. Just make sure to drain and rinse them well before adding.

3 Bean Chili Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This hearty and flavorful 3 Bean Chili is a nutritious, plant-based stew perfect for a cozy dinner. Packed with a variety of beans, fresh vegetables, and a blend of spices, it offers a delicious and filling meal that is easy to prepare on the stovetop.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium white onion, diced (approx. 2 cups)
• 2 cups chopped carrots, thinly sliced (approx. 3 large or 5 small)
• 3 bell peppers, any color, diced (approx. 3 cups)
• 4 cloves garlic, minced
• 1 small jalapeno, seeds removed and minced

Spices and Seasonings

• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Other Ingredients

• 2 tbsp olive oil (or substitute water or broth for oil-free)
• 1 can (6 oz) tomato paste
• 3 cans (14 oz each) various beans (chickpeas, kidney beans, black beans, pinto beans, etc), drained and well-rinsed
• 2 cups vegetable broth

Instructions

1. Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
2. Sauté vegetables: Add the diced onion, chopped carrots, diced bell peppers, and minced garlic to the pot. Cook for 6-7 minutes, stirring often until the vegetables soften.
3. Add spices and jalapeno: Stir in the chili powder, cumin, smoked paprika, and minced jalapeno. Cook for another 2-3 minutes to allow the spices to release their flavors.
4. Combine main ingredients: Add the tomato paste, rinsed beans, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
5. Simmer the chili: Let the chili simmer uncovered on medium-low heat, stirring occasionally, until the carrots are tender, approximately 15-20 minutes.
6. Season and serve: Taste and add salt and pepper as needed. Serve immediately with optional toppings such as green onion, vegan sour cream, avocado, cilantro, or crushed tortilla chips.

Notes

• This recipe is oil-free adaptable by substituting olive oil with water or vegetable broth.
• You can use any combination of canned beans according to your preference.
• Adjust the heat level by adding more or less jalapeno or chili powder.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve with rice, cornbread, or tortilla chips for a complete meal.

Keywords: 3 Bean Chili, vegan chili, vegetarian chili, bean stew, plant-based recipe, healthy chili, easy chili recipe