3 Bean Vegetarian Chili Recipe
This vegetarian chili recipe is a hearty and flavorful alternative to the classic meat-based chili. Loaded with a variety of beans, vegetables, and savory spices, it's a satisfying one-pot meal that's perfect for chilly days or a cozy dinner with family and friends.
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 2 cloves garlic
- 1 bell pepper
- 1 zucchini, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 jalapeno pepper, finely chopped
- 1 28 oz can crushed tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can corn kernels, drained
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust to taste
- salt and pepper to taste
- chopped fresh cilantro, diced avocado, shredded vegan cheese, and vegan sour cream for garnish optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
- Add the minced garlic, bell pepper, zucchini, carrot, celery, and jalapeño pepper(if using). Sauté for about 5 minutes, or until the vegetables start to soften and the onion becomes translucent.
- Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes, stirring constantly to toast the spices.
- Add the crushed tomatoes, drained black beans, kidney beans, pinto beans, and corn kernels (if using). Pour in the vegetable broth and stir well to combine all the ingredients.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender. If you're using fresh or frozen corn, add it during the last 5 minutes of cooking.
- Taste the chili and adjust the seasoning if needed. If you prefer a spicier chili, you can add more cayenne pepper at this stage.
- Serve the vegetarian chili hot, garnished with chopped fresh cilantro, diced avocado, shredded vegan cheese, and a dollop of vegan sour cream if desired.