Spice up your meals with 3 Bean Vegetarian Chili
As a vegan chef, I know how challenging it can be to find great meal options that both satisfy your hunger and nourish your body. That’s why I’m excited to share with you my 3 Bean Vegetarian Chili Recipe – a hearty and flavorful dish that is easy to make and perfect for any occasion.
This vegetarian chili is made with three different types of beans, including garbanzo beans, dark red kidney beans, and black beans. These beans are high in protein and fiber, making them an excellent source of nutrition for vegans and meat-eaters alike. I also include fire-roasted tomatoes, garlic cloves, green pepper, celery rib, carrot, yellow onion, chili powder, ground cumin, and other spices to create a complex blend of flavors that will wake up your taste buds.
Whether you’re looking for a quick weeknight meal or planning a weekend gathering with friends and family, this 3 Bean Vegetarian Chili Recipe is sure to impress. So grab some corn tortillas, sharp cheddar cheese, avocado slices, green onion slivers, and squeeze some fresh lemon juice on top of your chili for the ultimate culinary experience!
Why You’ll Love This Recipe
Listen, my friends, if you’re in need of a hearty and healthy meal that’s also delicious and satisfying, then look no further. This three-bean vegetarian chili recipe is everything you could ever want in a dish.
First of all, it’s packed with protein and nutrients from the garbanzo, dark red kidney, and black beans. But don’t let that fool you – the savory blend of chili powder and cumin will make this dish one of the most flavorful you’ve ever tasted.
But here’s the best part – this recipe can be customized to suit your preferences. If you’re looking to add more veggies, toss in some diced bell peppers, roma tomatoes or even have garlic cloves for that extra kick of flavor. If you’re feeling indulgent, top it off with some sharp cheddar cheese and creamy avocado – trust me on this one.
What makes this recipe even better is how versatile it can be. Make it in your slow cooker or pressure cooker, depending on your schedule or preferences. Or even better? Make a big batch ahead of time so you can freeze some for later meals.
And if you’re worried about whether or not this is filling enough for you or your guests, don’t worry about it. Pair it with some warm corn tortillas or serve it over rice for a hardy and satisfying meal.
So what are you waiting for? Whether you’re plant-based or just looking for a healthier alternative to chili con carne (or meat-based chili), this three-bean vegetarian chili recipe is sure to become a staple dish in your household.
Ingredient List
Here are all the ingredients you will need to make this hearty 3 bean vegetarian chili:
Vegetables and Spices
- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 1 green pepper, cut into small dice
- 1 celery rib, cut into small dice
- 1 carrot, cut into small dice
- 2 tablespoons of olive oil
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of garlic powder
The Three Beans
- 1 can (15 ounces) of dark red kidney beans, rinsed and drained
- 1 can (15 ounces) of garbanzo beans, rinsed and drained
- 1 can (15 ounces) of black beans, rinsed and drained
Other Ingredients
- 1 can (14.5 ounces) of fire-roasted tomatoes with juice
- 1 tablespoon of sugar
- Lemon juice (optional)
- Salt to taste
Make sure to have all the ingredients in hand before starting your cooking adventure.
The Recipe How-To
Before starting the recipe, make sure you have all the ingredients in your pantry or add them to your grocery list.
Step 1: Prepare the vegetables
First, grab a medium-sized green pepper, one celery rib, one medium carrot, and one large yellow onion. Rinse them well and chop them into small pieces. Next, take three garlic cloves and mince them into fine pieces.
Step 2: Heat olive oil in a large pot
In a large pot, heat up two tablespoons of olive oil over medium heat. Once heated, add the onions and saute until translucent for about three minutes.
Step 3: Add Vegetables & Seasoning
Add the chopped green pepper, celery, carrot, and minced garlic to the pot. Stir ingredients thoroughly for another two-three minutes. After that, add:
- One tablespoon chili powder
- Two teaspoons of cumin
- One teaspoon of garlic powder
- Half teaspoon of sugar
Stir everything together with a wooden spoon. Cook until fragrant for about one minute.
Step 4: Add three different beans
Next, open three canned bean types: garbanzo beans, dark red kidney beans, and black beans; rinse them off with water and drain the excess liquid. Then, add them all to the mixture.
Step 5: Crushed Tomatoes & Lemon Juice
Add one 15 oz can of crushed tomatoes, juice squeezed from half a lemon, and stir all ingredients together.
Step 6: Simmering
Bring chili mixture to boil over medium-high heat before reducing it back down to medium-low heat to allow a gentle simmer for five minutes, stirring occasionally.
There you have it — an easy-to-follow Three Bean Vegetarian Chili Recipe that will satisfy even meat-lovers’ taste buds.
Substitutions and Variations
If you’re looking to switch up this 3 bean vegetarian chili recipe, there are many options for customization! Here are a few substitutions and variations to try:
– For a spicy kick, add some sliced jalapeños or red pepper flakes to the pot during cooking.
– Swap out the fire-roasted tomatoes for canned diced tomatoes with green chilies for a different flavor profile.
– Not a fan of kidney beans? Use cannellini or navy beans instead, or even chickpeas for a different texture.
– Adjust the amount of sugar and spices to your liking. If you prefer a sweeter chili, add more sugar, and if you like it spicier, increase the amount of chili powder and cumin.
– To make this recipe vegan, simply omit any dairy toppings such as cheese or sour cream.
– Make it heartier by adding in some diced sweet potato, butternut squash or zucchini along with the onions and peppers.
– For a meaty upgrade, you can substitute soy crumbles or textured vegetable protein (TVP) for the beans. Another option is to use ground beef or turkey instead of the beans.
These substitutions will give you endless possibilities to personalize your 3 bean vegetarian chili recipe. Experiment with different ingredients and find your perfect flavor combination!
Serving and Pairing
Once your three-bean vegetarian chili is ready to serve, it’s time to think about how to elevate this delicious, hearty meal. I suggest serving the chili in deep bowls and topping it with sliced green onions, diced roma tomatoes, and creamy chunks of avocado. For some added texture, you can crumble sharp cheddar cheese over the top and serve the chili alongside warm corn tortillas.
As for pairing, a simple green salad dressed with lemon juice and olive oil is a refreshing way to balance out the heat of the chili. Another great option is to pair the chili with a hearty grain like quinoa, which will add protein and fiber to your meal.
If you’re looking for a more indulgent pairing, I recommend serving the chili alongside some warm garlic bread with a generous spread of vegan butter. Or if you prefer something lighter, a side of seasoned roasted veggies like bell peppers and carrots can complement the flavors of this dish perfectly.
Overall, just remember that this three-bean vegetarian chili recipe can shine on its own or be paired with many different sides depending on your mood – so let your creativity run wild!
Make-Ahead, Storing and Reheating
Making ahead, storing and reheating this 3 bean vegetarian chili recipe is easy and convenient, perfect for those who like to meal prep or plan ahead. Store your leftover chili in airtight containers or freezer bags and keep them in the fridge for up to 4 days or in the freezer for up to 3 months.
When you’re ready to reheat, simply take the container out of the fridge or freezer and let it come to room temperature first. You can reheat in the microwave or on the stovetop over medium heat. Add a splash of water or vegetable broth if the chili has thickened too much.
Pro-tip: If you plan on freezing your chili, it’s best to slightly undercook the beans before adding them to the recipe. This prevents mushy beans and ensures that the texture holds up well after being frozen and reheated.
Another option is to use an Instant Pot or pressure cooker to make this recipe. The Instant Pot is ideal for busy weeknights as it makes cooking quick and easy. Simply add all ingredients to the pot and cook on high pressure for 10 minutes followed by a quick release. Once done, let it naturally cool down before storing it in containers.
In conclusion, make-ahead, storing and reheating is simple with this delicious 3 bean vegetarian chili recipe. It can be made in advance, stored easily, and reheated without any fuss – just perfect for busy households!
Tips for Perfect Results
Ensuring a consistent and flavorful chili is all about the details. Here are some tips to help you perfect your three-bean vegetarian chili recipe:
1. Soaking Beans
When using dried beans, it’s important to soak them overnight in water. This not only helps to cook the beans evenly, but also makes them easier to digest. You can also use canned beans for a time-saving option.
2. Spice Up Your Chili
Using fresh herbs such as cilantro or parsley and spices like chili powder and ground cumin gives your bean chili a delicious flavor boost. Experiment with different spices and herbs to suit your preferences.
3. Be Mindful of Heat Levels
If you prefer a milder three-bean vegetarian chili, go easy on the chili powder or substitute it for paprika. If you prefer a spicier flavor, add more chili powder and even some cayenne pepper.
4. Slow Cooking for Deep Flavor
Slow cooking your vegetarian chili on low heat allows the flavors to fully meld together, resulting in a rich, deep taste profile that’ll keep you coming back for more.
5. Pair It With the Right Ingredients
Serving your three-bean vegetarian chili with complementary ingredients enhances its flavor even further. Topping it off with avocado or green onions in addition to sharp cheddar cheese could provide that extra zing of flavor you crave.
6. Wait Before Eating
Allowing your bean chili to sit for at least 30 minutes before serving will allow the flavors to settle in even more and enhances the overall taste experience.
Taking care of these small details can make all the difference in producing an unforgettable three-bean vegetarian chili that everyone will love.
Bottom Line
In conclusion, this 3 Bean Vegetarian Chili Recipe is the ultimate comfort food that everyone will love. It’s delicious, nutritious, and filling, making it the perfect meal for any occasion. With easy-to-find ingredients and simple instructions, this recipe is perfect for beginners and seasoned cooks alike.
Whether you’re a vegan or looking to incorporate more plant-based meals into your diet, this recipe is a great choice. With its hearty combination of different beans, vegetables, and seasonings, this chili provides all the nutrients you need in one bowl.
So why not give this recipe a try? You won’t be disappointed! Not only will you enjoy a savory and delicious meal but you’ll feel good knowing that you’re nourishing your body with wholesome and nutrient-dense ingredients. Plus, with plenty of tips and variations provided in this article, you can customize the recipe to suit your tastes and preferences.
I hope you’ve enjoyed reading this article as much as I’ve enjoyed writing it. Remember to always have fun in the kitchen and experiment with different flavor combinations!
3 Bean Vegetarian Chili Recipe
Ingredients
- olive oil
- 1 large yellow onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 garlic cloves, crushed and chopped
- 1 cup vegetable stock
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can dark red kidney beans, rinsed and drained
- 1 (14 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sugar
- salt and pepper
- 12 corn tortillas
- 1 -2 cup sharp cheddar cheese, shredded
Chunky Avocado Salsa
- 1 medium avocado, diced
- 2 green onions, sliced
- 1 large jalapeno pepper, seeded, minced
- 2 garlic cloves, minced
- 1 roma tomato, diced
- salt and pepper, to taste
- lemon juice
Instructions
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook on low for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.