The best Three Bean Vegetarian Chili is full of beans and hearty vegetables. With under 15 minutes of prep, the chili simmers on the stove, allowing the flavors to meld into a comforting, meatless meal perfect for cold nights or game day.
Three bean chili is an easy way to add more vegetables to your diet. It’s warming, flavorful, and kid-friendly while satisfying adults too. Serve it any night of the week or keep it on the menu for gatherings.
This recipe works well with tortilla chips, over a baked sweet potato, or alongside simple bread. For a richer comfort meal, try pairing it with savory cheddar scones.
If you prefer meat, a hearty turkey chili is a tasty alternative. Otherwise, this vegetarian chili stands on its own as a filling, plant-based option.
Table of Contents
- Why You’ll Love This Chili Recipe
- Ingredients and Substitutions
- Tips to Make Three Bean Chili
- Chilli Toppings
- Storage and Freezing Instructions
- Three Bean Vegetarian Chili Recipe
Why You’ll Love This Chili Recipe
- Pantry-friendly: Most ingredients are staples, so this is an easy go-to when you need a quick dinner.
- Low fuss: Minimal prep—mostly chopping—and everything cooks together in one pot on the stove.
- Highly adaptable: Swap vegetables, beans, or spices to suit your taste, and add toppings for extra texture.
- Great for meal prep: Chili develops more flavor after resting, so leftovers are often even better.
- Plant-based protein: Three kinds of beans plus vegetables deliver hearty, vegan-friendly protein and fiber.
Ingredients and Substitutions
- Vegetables: Carrots, red onion, bell pepper and jalapeño are used here. You can substitute celery, zucchini, mushrooms or a yellow onion if you prefer.
- Beans: Black beans, kidney beans and pinto beans give the chili its signature texture. Chickpeas or other beans can be used instead if desired.
- Seasonings: Chili powder, dried oregano, ground cumin, smoked paprika, salt, pepper and optional red pepper flakes are the base. Fresh garlic is essential. Add cayenne or hot sauce for more heat.
- Tomato components: Both tomato sauce/paste and a combination of crushed and diced tomatoes (the diced with green chilis adds flavor) help build a rich, balanced sauce. If you skip tomato paste, increase tomato sauce or crushed tomatoes slightly.
- Broth: Low-sodium vegetable broth is used; chicken broth works as an alternative.
- Toppings: Optional toppings are listed below and let you customize flavors and textures.
Tips to Make Three Bean Chili
- Customize freely: Replace or omit ingredients to match preferences or pantry supplies.
- Double it: This recipe scales up easily for a crowd—use a large Dutch oven or soup pot.
- Prep ahead: Chop vegetables in advance or make the entire chili ahead of time; reheating improves the flavor.
Chilli Toppings
Top the chili however you like. Mix and match toppings to change the meal’s character from one serving to the next.
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Cilantro, chives, green onions or scallions
- Avocado
- Red onion
- Tortilla chips — whole or crushed
- Lime wedges for squeezing
- Hot sauce or salsa
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
To freeze, cool the chili to room temperature, then pack into freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop over medium heat.
Chili is ideal for meal prep—make it ahead for easy weeknights or game-day gatherings.
Three Bean Vegetarian Chili
Print Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 carrots, peeled and finely chopped
- 1 medium green bell pepper, finely chopped
- 1 heaping cup finely chopped red onion
- 1 jalapeño pepper, seeded as desired, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons chili powder
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon red pepper flakes, (optional)
- 28 ounces can crushed tomatoes
- 10 ounces can diced tomatoes with green chilis, with juices (1 can)
- 15 ounces can black beans, drained and rinsed (1 can)
- 15 ounces can kidney beans, drained and rinsed (1 can)
- 15 ounces can pinto beans, drained and rinsed (1 can)
- 1 cup low sodium vegetable broth
- 1 lime , juiced (optional)
- Sour cream, for topping
- Shredded cheddar cheese, for topping
- Diced red onion, for topping
- Diced chives, for topping
Instructions
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Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the carrots, bell pepper and onion and sauté 5–6 minutes, until softened. Add the jalapeño and garlic and cook 1 minute, until fragrant.
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Stir in the chili powder, tomato paste, oregano, cumin, smoked paprika, salt, pepper and red pepper flakes (if using). Cook 1–2 minutes, until the spices are fragrant.
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Add the crushed tomatoes, diced tomatoes, beans and broth. Bring to a boil, then reduce heat and simmer uncovered 25–30 minutes, stirring occasionally, until the chili thickens.
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Stir in the lime juice, adjust seasoning with salt and pepper to taste, and serve with sour cream, shredded cheddar, diced red onion, chives, lime wedges or other favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
This recipe was originally published prior to 2016 and was refreshed with new tips, photos, and recipe updates in October 2024.