Vegetarian Three-Bean Chili is a hearty, comforting dish packed with beans, tomatoes, and spices that warm you up from the inside out. It’s full of different textures thanks to the mix of three types of beans, and the flavors are rich and satisfying without any meat involved. You get that familiar chili kick with a fresh, veggie-friendly twist.
I love making this chili on a chilly day when I want something filling but don’t feel like fussing over complicated ingredients. It comes together easily with pantry staples, and I usually add a little extra chili powder or cumin to make it just how I like it. Plus, it’s a great dish to make ahead because the flavors really deepen when it sits overnight.
One of my favorite ways to enjoy this chili is topped with shredded cheese, a dollop of sour cream, and some fresh cilantro, served alongside warm cornbread or over a bed of rice. It’s a simple meal that always feels like a cozy hug, perfect for sharing with friends or saving as leftovers for a quick lunch the next day.
Key Ingredients & Substitutions
Beans: Using black beans, kidney beans, and cannellini beans gives this chili a nice variety of textures and flavors. If you don’t have cannellini, navy or pinto beans work well too.
Tomatoes & Tomato Paste: Diced tomatoes provide a fresh base. If fresh tomatoes are in season, you can use those chopped up. Tomato paste adds thickness and rich flavor, but you can leave it out if you prefer a lighter chili.
Vegetables: Onion, green bell pepper, and corn add sweetness and crunch. If you can’t find bell pepper, a chopped carrot or zucchini could be a nice substitute.
Spices: Chili powder, cumin, smoked paprika, and oregano create a balanced warmth. Feel free to adjust the cayenne for heat—skip it if you want mild chili.
Broth: Vegetable broth adds depth but water works fine too. Just add a little more seasoning if you use water.
How Can I Get the Best Flavor From the Spices?
To get the most from your spices, toast them briefly after the veggies are softened. Here’s how:
- Sauté onion and bell pepper until soft.
- Add minced garlic and cook 1 minute.
- Sprinkle in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne (if using).
- Stir constantly for about 1 minute until spices become fragrant.
This step helps release the spices’ natural oils, boosting the chili’s flavor. Just be careful not to burn them—keep the heat medium and stir often.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and simmering the chili without burning.
- Wooden spoon or heatproof spatula – perfect for stirring the thick chili and scraping the pot.
- Can opener – to easily open canned beans and tomatoes.
- Measuring spoons and cups – to keep your spices and liquids accurate for best flavor.
- Knife and cutting board – for chopping onions, peppers, and garlic safely and quickly.
Flavor Variations & Add-Ins
- Add diced sweet potatoes or butternut squash – they bring natural sweetness and a nice contrast to the spices.
- Stir in chopped chipotle peppers in adobo for smoky heat when you want a deeper flavor.
- Use pinto beans instead of cannellini for a more traditional chili feel.
- Top with avocado slices or a squeeze of lime for fresh brightness right before serving.
Vegetarian Three-Bean Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans (white beans), drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups vegetable broth or water
Optional Garnishes:
- Chopped green onions
- Fresh cilantro
- Sour cream
- Shredded cheese
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and chop, then about 30-40 minutes to simmer until it thickens and the flavors come together nicely. So, you’re looking at around 45-50 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and green bell pepper. Cook, stirring occasionally, until they soften, about 5 minutes.
2. Add Garlic and Spices:
Stir in the minced garlic and cook for 1 more minute. Then add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you like it spicy), salt, and black pepper. Cook and stir for another minute so the spices release their aroma.
3. Add Beans, Tomatoes, and Broth:
Pour in the diced tomatoes with their juices, tomato paste, black beans, kidney beans, cannellini beans, corn, and vegetable broth. Stir everything well to combine.
4. Simmer the Chili:
Bring the mixture to a boil. Lower the heat and let it simmer gently, uncovered, for 30 to 40 minutes. Stir every now and then until the chili thickens and the flavors blend together beautifully.
5. Taste and Adjust:
Give it a taste and add more salt or spices if you think it needs it. Sometimes a little extra chili powder or cumin can make it perfect for your palate.
6. Serve and Enjoy:
Ladle the chili into bowls and top with any garnishes you love — maybe chopped green onions, fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese. This chili is great on its own or served alongside warm cornbread or over a bed of rice.
Can I Use Dried Beans Instead of Canned?
Yes! Just be sure to soak and cook the dried beans fully before adding them to the chili. This means extra prep time, but it can boost flavor and texture. Use about 1 to 1.5 cups of dried beans for each 15 oz can.
Can I Make This Chili in a Slow Cooker?
Absolutely! After sautéing the onions, peppers, and garlic with spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the flavors meld and the chili thickens.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Freeze This Chili?
Yes, this chili freezes well! Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
