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3 Bean Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/3-bean-chili-recipe/