Three-Bean Vegetarian Chili
Looking for satisfying filling dinner recipes? This Three-Bean Vegetarian Chili is hearty, flavorful, and incredibly easy to make, perfect for a cozy night in. It’s a great option for meal prepping and will quickly become a favorite in your kitchen.
Key Ingredients & Substitutions:
- Canned Beans: Use kidney, black, and pinto beans. You can substitute with other canned beans like cannellini or great northern beans.
- Crushed Tomatoes: Essential for the chili base. Diced tomatoes can be used for a chunkier texture.
- Vegetable Broth: Provides depth of flavor. Water can be used in a pinch, but broth is recommended.
- Chili Powder & Cumin: Key spices for authentic chili flavor. Adjust to your spice preference.
Ingredients:
Main Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 4 cups vegetable broth
Spices:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or plain Greek yogurt
- Fresh cilantro, chopped
- Diced avocado
- Cornbread or tortilla chips
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 350 calories (without toppings)
- Tools Needed: Large pot or Dutch oven, cutting board, knife, can opener, measuring spoons and cups.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Sauté for 5-7 minutes until they soften.
2. Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, dried oregano, and smoked paprika. Cook for another minute, stirring constantly, until fragrant. This helps to toast the spices and deepen their flavor.
3. Combine Remaining Ingredients
Pour in the crushed tomatoes, rinsed and drained kidney beans, black beans, pinto beans, and vegetable broth. Stir everything together well. Season with salt and black pepper to your taste.
4. Simmer the Chili
Bring the chili to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes. This allows the flavors to meld beautifully.
5. Serve and Enjoy
Ladle your warm Three-Bean Vegetarian Chili into bowls. Top with your favorite optional toppings like shredded cheese, sour cream, or fresh cilantro. This makes for excellent filling dinner recipes!
Variation Ideas:
- Spicier Kick: Add a pinch of cayenne pepper or a chopped jalapeño with the bell peppers.
- Heartier Veggies: Include diced carrots or zucchini when you add the onion and bell peppers.
- Smoky Flavor: A dash of liquid smoke can enhance the smoky paprika notes.
- Sweetness: Stir in a tablespoon of maple syrup or brown sugar for a hint of sweetness.
Storage Instructions:
Store leftover Three-Bean Vegetarian Chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. This chili also freezes well for up to 3 months.
Frequently Asked Questions (FAQ):
Q: Can you make this chili in a slow cooker?
A: Yes, you can! After sautéing the aromatics and spices on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this chili gluten-free?
A: Yes, this Three-Bean Vegetarian Chili is naturally gluten-free. Always check your vegetable broth and spice labels to ensure they are certified gluten-free.
Q: What can you serve with this chili?
A: It’s delicious with cornbread, tortilla chips, a side salad, or even over rice or baked potatoes. These are perfect filling dinner recipes!
Q: Can you make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors have more time to develop. Make it a day in advance for even richer taste.
Q: How do you thicken the chili if it’s too thin?
A: You can mash some of the beans against the side of the pot with a spoon, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering chili.
Q: Can you use dried beans instead of canned?
A: Yes, but you’ll need to cook them separately before adding them to the chili. One 15-ounce can of beans is roughly equivalent to 1.5 cups of cooked dried beans.
