ByMiriam Hahn
Miriam Hahn/Chowhound
Is there anything better than having a big pot of chili on the stove, simmering away, and filling the entire house with a savory and spicy aroma? Chili is often considered a one-pot wonder because it's simple to make, it can feed a crowd, and the cleanup is minimal. It's also highly versatile allowing you to customize the dish based on personal preferences, dietary restrictions, or the ingredients you have available, all within the same pot.
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Wellness coach and recipe developer Miriam Hahn brings us this recipe for basic 3-bean vegetarian chili and says, "Whether you eat vegetarian or not, this bean chili is hearty and oh so delicious. It's perfect to wrap up in a tortilla or enjoy in a bowl with lots of toppings. I love using beans in my everyday cooking because they are full of health benefits and so satisfying."
Read on to learn how to make this hearty meal that can be made ahead and enjoyed all week.
Gather the ingredients for basic 3-bean vegetarian chili
Miriam Hahn/Chowhound
To make this recipe, start in the produce aisle and pick up an onion, garlic, red pepper, poblano pepper, and 2 limes if you won't be using bottled lime juice. "If you can't find a poblano pepper, an Anaheim pepper will work also. Both are mild but offer earthy flavor," Hahn remarks.
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Then hit up the dry goods aisle and grab fire-roasted tomatoes, vegetable broth, tomato paste, black beans, kidney beans, refried beans, and canned (or frozen) corn.
Check your condiment and spice cabinet for avocado oil, cumin, ancho chili powder, chipotle chili powder, smoked paprika, Mexican oregano, and salt.
Step 1: Add oil to a pot
Miriam Hahn/Chowhound
Add the oil to a large pot and bring the heat to medium-high.
Step 2: Add the vegetables to the pot
Miriam Hahn/Chowhound
Drop in the onion, garlic, red pepper, and poblano pepper. Cook for 8-10 minutes or until they are softened, stirring frequently.
Step 3: Add more ingredients
Miriam Hahn/Chowhound
Add the fire roasted tomatoes, broth, black beans, kidney beans, refried beans, cumin, ancho chili powder, chipotle chili powder, smoked paprika, oregano, and salt. Stir.
Step 4: Bring to a boil, then simmer
Miriam Hahn/Chowhound
Bring to a boil, then lower heat to a simmer, cover, and cook for 30 minutes.
Step 5: Add the final ingredients
Miriam Hahn/Chowhound
Add the corn and lime juice and stir. (If using frozen corn, cook for 3 minutes on low until it is thawed)
Step 6: Serve the chili
Miriam Hahn/Chowhound
Add optional toppings and serve.
How can I customize the basic 3-bean vegetarian chili?
While our basic 3-bean chili includes kidney beans, black beans, and refried beans, you can experiment with other bean varieties like white beans, chickpeas, or cannellini beans. The refried beans add thickness to the chili but if you prefer a lighter chili, you can omit those or swap in another bean.
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Adding a variety of vegetables to the chili is a good way to use up vegetables in your fridge and they also enhance flavor and nutrition. Consider other colors of peppers, zucchini, carrots, sweet potatoes, or butternut squash. "Zucchini and carrots can easily be added here in the sauté stage, and if you're loving the sweet potato and squash idea, roast those on a baking sheet at 400 F for about 30 minutes and add to the chili before serving for some caramelized roasted flavor," Hahn explains.
Boost the protein content with quinoa or lentils. Both ingredients add texture and substance to the chili. You can add uncooked quinoa or lentils to the chili during the simmer stage and let them cook for about 20-30 minutes. You will need to add more liquid to accommodate the additions.
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What can I serve with the basic 3-bean vegetarian chili?
Miriam Hahn/Chowhound
The 3-bean chili is a balanced meal on its own, but there are several sides that will pair nicely.
A classic choice, cornbread, complements the flavors of chili and adds a slightly sweet element. You can go for traditional cornbread or a variation like jalapeño or cheddar cornbread.
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Serve the chili over steamed white or brown rice or make up a batch of Spanish rice to serve on the side. If you are serving your chili in large tortillas wrapped up burrito style, rice will be a nice addition to the burrito.
Provide a crunchy texture by serving the chili with tortilla chips or strips. You can even bake your own and season them with spices like chili powder or cumin. "My favorite thing to do when I serve chili is to set up a toppings bar. It's fun to include cheese, sour cream, red onion, jalapenos, and tortilla strips. That way everyone can doll up their chili just how they like it," Hahn shares.
Basic 3-Bean Vegetarian Chili Recipe
5 (36 ratings)
Whether you eat vegetarian or not, this bean chili is hearty and perfect to wrap up in a tortilla or enjoy in a bowl with lots of toppings.
Prep Time
5
minutes
Cook Time
38
minutes
servings
8
Servings
Total time: 43 minutes
Ingredients
- 1 tablespoon avocado oil
- 1 diced onion
- 4 cloves chopped garlic
- 1 diced red pepper
- 1 diced poblano pepper, seeds discarded
- 2 cans fire roasted tomatoes
- 1 ½ cups vegetable broth
- 2 tablespoons tomato paste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can vegetarian refried beans
- 1 tablespoon cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 ½ cups corn
- 2 tablespoons lime juice
Optional Ingredients
- sour cream
- cheese
- jalapeños
Directions
- Add the oil to a large pot and bring the heat to medium-high.
- Drop in the onion, garlic, red pepper, and poblano pepper. Cook for 8-10 minutes or until they are softened, stirring frequently.
- Add the fire roasted tomatoes, broth, black beans, kidney beans, refried beans, cumin, ancho chili powder, chipotle chili powder, smoked paprika, oregano, and salt. Stir.
- Bring to a boil, then lower heat to a simmer, cover, and cook for 30 minutes.
- Add the corn and lime juice and stir. (If using frozen corn, cook for 3 minutes on low until it is thawed)
- Add optional toppings and serve.
Nutrition
| Calories per Serving | 209 |
| Total Fat | 3.6 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 35.9 g |
| Dietary Fiber | 11.3 g |
| Total Sugars | 6.6 g |
| Sodium | 757.8 mg |
| Protein | 11.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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