Looking for a cozy, hearty, and healthy meal that’s both satisfying and easy to make? This Vegetarian 3 Bean Chili is your new weeknight hero! Packed with protein-rich kidney, black, and pinto beans simmered in a smoky tomato base, it’s the perfect balance of comfort and nutrition. Ready in under 45 minutes, this chili is ideal for meal prep, family dinners, or lazy Sundays when you want something wholesome without the fuss. Whether you’re vegetarian, trying to eat more plant-based meals, or love a good chili night, this recipe delivers bold flavor, simple ingredients, and endless topping options. Plus, it’s naturally gluten-free, high in fiber, and can easily be made vegan — so everyone at the table can dig in!
Equipment & Tools Needed
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Large Heavy-Bottomed Pot or Dutch Oven (5–6 qt) – For even heat distribution and simmering without scorching the beans or tomatoes.
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Wooden Spoon or Silicone Spatula – Ideal for stirring and preventing the chili from sticking to the bottom of the pot.
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Chef’s Knife & Cutting Board – For safely dicing onions, garlic, bell peppers, and other fresh ingredients.
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Can Opener – You’ll need this to open the cans of beans, tomatoes, and tomato paste.
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Measuring Cups & Spoons – To precisely measure spices, broth, and oil for consistent flavor.
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Colander or Fine-Mesh Strainer – For rinsing canned beans and draining excess liquid.
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Ladle – Perfect for serving chili neatly and portioning evenly.
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Storage Containers (Airtight, BPA-Free) – For portioning for meal prep or storing leftovers safely in the fridge or freezer.
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(Optional) Immersion Blender – If you like a thicker texture, pulse-blend a small portion of the chili before serving.
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Vegetarian 3 Bean Chili
Print RecipeIngredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups vegetable broth
- Juice of ½ lime
- Optional toppings: sour cream or Greek yogurt, shredded cheese, cilantro, sliced jalapeños
Instructions
- Prep work: Dice one medium onion and one red bell pepper.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the onions and cook for 3–4 minutes, until translucent. Stir in garlic and cook for another 30 seconds.
- Add vegetables: Add bell pepper and corn. Sauté for 3 minutes until slightly softened.
- Build flavor: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.
- Simmer: Add diced tomatoes, beans, and broth. Stir well, bring to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
- Finish: Stir in lime juice. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and top with your favorite garnishes.
