Well, howdy there folks! It’s your favorite vegan chef and I’ve got a treat for all you chili lovers out there. Now, I know what you might be thinking, “a bean chili? How can that possibly be tasty?” But hold on tight because this easy three bean vegetarian chili recipe is about to change your mind!
Now, don’t get me wrong, I love a good beef chili just as much as the next person. But sometimes it’s nice to switch things up and go for a plant-based option. Plus, with this recipe, there won’t be any need to break the bank on expensive cuts of meat.
This hearty 3 bean chili is loaded with three different kinds of beans: chickpeas, great northern beans, and kidney beans. It’s also chock-full of veggies like garlic cloves, onion, and green pepper. Trust me folks, this simple veganista creation is not only delicious but filled with all the necessary nutrients you need to keep your body fueled and healthy.
And the best part? This recipe is incredibly easy to make. Whether you’re a seasoned pro or new to the kitchen scene, you’ll be able to whip up this mouth-watering dish in no time at all.
So come on folks, get your aprons on and let’s start cookin’ up this amazing three bean vegetarian chili recipe!
Why You’ll Love This Recipe
Listen up, folks! If you’re looking to add some warmth to your belly without any animal products, then you need to try this recipe for Easy Three Bean Vegetarian Chili. Not only is it hearty and delicious, but it’ll also give your body the plant-based protein it needs.
One of the reasons you’ll love this recipe is because it’s easy to make. As someone who’s been in the kitchen for years, I know that there are few things more off-putting than a complicated recipe with a mile-long ingredient list. But this recipe is different. With just a handful of ingredients and some basic cooking skills, you can whip up a pot of chili that’ll satisfy even the hungriest of appetites.
Another reason this recipe will make your taste buds sing is the combination of beans we’re using. Great northern beans, kidney beans, and chickpeas all come together perfectly in this chili to create a texture that’s both meaty and tender at the same time. And let’s not forget about the spices – chili powder, garlic powder, and dried basil all work together to give this dish a delicious kick.
Now, I know what you’re thinking… “But why should I choose a vegetarian chili over one that has meat?” Well, for starters, plant-based proteins are much easier for your body to digest. Plus, they have no cholesterol or saturated fats – something that can’t be said for ground beef chili. And don’t worry – just because this chili doesn’t have meat doesn’t mean it’s lacking flavor. In fact, I’d argue that the combination of spices and beans makes this dish even more flavorful than its carnivorous counterpart.
So if you’re ready to warm up your belly with a hearty bowl of vegetarian chili made with great northern beans, kidney beans, and chickpeas – then grab your apron and get cooking! Your taste buds (and your body) will thank you for it.
Before we start cooking, let’s make sure we have all the necessary ingredients. This easy Three Bean Vegetarian Chili requires a list of flavorful and nutritious ingredients that are quite easy to find in any grocery store. Here is what you will need for this hearty bean chili:
– 1 medium-sized onion, diced
– 1 green pepper, cut into small dice
– 3 garlic cloves, minced
– 2-3 tablespoons of olive oil
– 1 large can of Mexican-style stewed tomatoes (15 oz)
– 1 can of tomato sauce (15 oz)
– 2 cans of kidney beans, drained (15 oz each)
– 1 can of great northern beans, drained (15 oz)
– 1 can of chickpeas, drained (15 oz)
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– 1 teaspoon of dried basil
– A pinch of sugar
– A few splashes of apple cider vinegar
– 1 cup of water
Feel free to measure out using the following options:
– For a single batch (1x) use the measurements exactly as listed here;
– For a slightly larger batch (2x) multiply everything by two;
– For a bigger batch (3x) multiply everything by three.
You’re now ready to start cooking!
The Recipe How-To
Now comes the exciting part: cooking up our three bean vegetarian chili recipe! Let’s take out our ingredients and get started.
- 1 medium-sized onion, diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons of chili powder
- 1 teaspoon of dried basil
- 1 can (15 oz) of Mexican-style stewed tomatoes
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of great northern beans, drained and rinsed
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 cup of water
- 2 tablespoons of olive oil
- Salt and pepper to taste
In a large saucepan or pot, heat up the olive oil on medium heat.
Add in onions, bell peppers, and garlic. Cook until the onions become translucent.
Add in chili powder and dried basil. Stir well for about a minute.
Mix in tomato sauce, stewed tomatoes with juice, kidney beans, great northern beans, chickpeas, and water into the pot.
Season with salt and pepper to taste.
Cover the pot with a lid and lower heat to medium-low. Simmer for around 30 minutes or until vegetables are tender.
Once cooked, serve hot with your choice of toppings such as shredded cheese, sour cream or avocado chunks.
This recipe has proven to be a simple yet delicious way to brighten up a winter evening or any night where comfort is at the forefront. It’s hearty enough to satisfy even the most carnivorous of meat eaters without compromising flavor or nutrient value.
So what are you waiting for? Put on that apron and let’s start cookin’!
Substitutions and Variations
Ah, the beauty of cooking: the endless possibilities for customization and experimentation. This recipe is no exception; it’s quite flexible when it comes to substitutions and variations.
First up, let’s talk beans. If you don’t have one (or more) of the three types of beans listed in the ingredient list, don’t fret. You can substitute any other type of beans you have on hand or prefer. Pinto, black, or red beans would be great options.
For those who want a little added heat to their chili, feel free to add a diced jalapeño pepper to the mix. Or, if you prefer a milder chili, omit the chili powder altogether or reduce the amount called for in the recipe.
If you are looking to cut down on prep time – or avoid sogginess that can result from soaking dried beans – you can use canned beans instead of dried beans. Simply drain and rinse them before adding them to your pot.
To make this recipe vegan-friendly, just swap out vegetable broth for chicken broth and voila! While this recipe is already vegetarian-friendly, it’s always good to know that it can be easily adjusted for plant-based munchers.
Finally, when it comes to serving suggestions and garnishes, there are plenty of options as well. Top your chili with avocado slices, chopped tomatoes, green onions, or fresh cilantro. I personally like a dollop of vegan sour cream on mine too!
So now that you are equipped with some easy substitutions and variations, go forth and enjoy making this recipe as unique as you are!
Serving and Pairing
Well, my friends, you’ve done it–you’ve cooked up a scrumptious pot of three bean vegetarian chili! Now it’s time to enjoy the fruits of your labor. When it comes to serving and pairing your chili, there are a variety of options to fit your mood.
First things first: toppings. I’m a firm believer that toppings are an essential part of any bowl of chili. My personal favorites include diced avocado, vegan sour cream or Greek yogurt, sliced scallions or green onions, and a big handful of freshly grated cheddar or pepper jack cheese.
As for sides, I love keeping it simple with a hunk of cornbread (vegan, if that’s your thing!), a piece of buttery toast, or some hearty crackers or tortilla chips for dipping. A crisp, refreshing salad always pairs well with chili too- try tossing together some greens with sliced radish and cucumber or juicy chopped tomatoes.
If you’re feeling fancy or want to serve this chili for guests, consider whipping up a batch of vegan cornbread muffins to pass around as well. Or serve bowls of the chili over brown rice or quinoa for an even heartier meal.
No matter how you choose to serve your three bean vegetarian chili, one thing is for sure: it’s going to be delicious!
Make-Ahead, Storing and Reheating
So, you’ve whipped up a hearty and delicious three bean vegetarian chili dish. Now what? Well, let me tell you, this recipe is perfect for meal prep and leftovers. You can easily batch cook this recipe and store it in the refrigerator or freezer for later consumption.
To make-ahead, simply prepare the recipe as instructed, allow it to cool down completely, then transfer it to an airtight container. Store it in the refrigerator for up to 5 days or in the freezer for up to 2-3 months.
When you’re ready to reheat your chili, simply transfer it from the fridge or freezer back into a saucepan. Heat on medium heat while stirring occasionally until piping hot. Alternatively, you can heat individual portions in the microwave using microwave-safe containers.
It’s important to note that if you’re storing the chili with rice, pasta or other grains, they may become slightly mushy upon reheating. To avoid this texture change, store the grains separately from the chili.
One tip I recommend is to add a splash of vegetable broth or water when reheating your chili. This will help to bring back some of the moisture that may have been lost during storage.
Overall, this easy three bean vegetarian chili recipe makes for a great make-ahead meal that you can enjoy for lunch at work or dinner when you don’t feel like cooking after a long day. So go ahead and give it a try!
Tips for Perfect Results
Now, let’s talk about some tips to ensure that your three bean vegetarian chili comes out just perfect.
First and foremost, I highly recommend using dried beans instead of the canned ones. Not only is it more affordable, but dried beans have a meatier texture when cooked which will complement the chili better. So, make sure to soak the beans overnight in water before cooking them to soften them up.
When it comes to seasoning the chili, remember that less is more. Start with a small amount of chili powder and gradually increase it as per your taste preference. You can also add some garlic powder along with the fresh garlic cloves for extra flavor.
Another important thing to keep in mind is to sauté the onions and peppers for a few minutes before adding them into the chili. This will help bring out the natural sweetness and flavor of the vegetables.
If you’re using a slow cooker or instant pot, don’t overfill it as it can cause uneven cooking and/or spillage. Also, try not to stir the chili too much while it’s cooking as it can break down the beans.
Lastly, if you find that your chili is too thin or watery, simply simmer it on low heat for an additional 20-30 minutes until the desired thickness is achieved. And if it’s too thick, just add some vegetable broth or water to thin it out.
Follow these tips and you’ll have a delicious bowl of hearty three bean vegetarian chili every time!
Now that you have read through the recipe and all its sections, I hope that you are itching to try it out! The easy three bean vegetarian chili is perfect for those cozy weeknight dinners or batch cooking over the weekend. It’s hearty, flavorful, and so easy to make.
What I love about this recipe is that it’s adaptable to your taste preferences and dietary restrictions. You can switch up the beans, spices, or even add some veggies to make it your own. Plus, it’s an excellent source of plant-based protein and fiber.
So, whether you’re a seasoned vegan or just starting out on your plant-based journey, I highly recommend trying this recipe. It’s simple, delicious, and sure to impress even the toughest critics (yes, I’m talking about those picky eaters we all know).
In conclusion, make sure to follow my tips and recommendations for perfect results. Don’t forget to pair it with some cornbread or rice for a complete meal and remember to portion out leftovers for meal prep throughout the week.
I hope you enjoy making this recipe as much as I do. Happy cooking!
Easy Three Bean Vegetarian Chili Recipe
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced or crushed
- 1 (15 1/2 ounce) can kidney beans, rinsed and drained
- 1 (15 1/2 ounce) can great northern beans, rinsed and drained
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 cup water
- 1 -2 tablespoon cider vinegar (optional)
- Spray a large nonstick pot with cooking spray.
- (Or use oil for sauteing.) Add green pepper, onion and garlic.
- Saute over medium-high heat for about 5 minutes, or until soft but not brown.
- Add remaining ingredients.
- Cover and simmer 15 minutes, stirring occasionally.
- Serve hot in soup bowls.
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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.