Description
A simple, hearty vegetarian chili recipe using three types of beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and green bell pepper. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the black beans, kidney beans, and pinto beans to the pot.
- Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
- Add the chili powder, cumin, oregano, and cayenne pepper, if using. Mix well.
- Bring the chili to a simmer. Reduce the heat to low, cover, and cook for at least 30 minutes, stirring occasionally. Longer cooking times improve the flavor.
- Season with salt and black pepper to your preference before serving.
Notes
- Serve with your choice of toppings like avocado, cilantro, or a dollop of plain Greek yogurt for added protein.
- This chili freezes well for future meals. Cool completely before transferring to freezer-safe containers.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 12
- Sodium: 550
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 17
- Cholesterol: 0
Keywords: vegetarian chili, three bean chili, healthy, easy, meatless, vegetable soup