Three Bean Vegetarian Chili

three bean vegetarian chili recipe

Fall is the time of year for comfort food and cozy clothes. Preferably at the same time. One of my favorite comfort meals is vegetarian chili. Chili is a tried and true dish I look forward to every fall. It’s rooted so deep into my midwestern DNA at this point that I can’t imagine a fall season without it.

Today I want to share with you a Three Bean Vegetarian Chili recipe that’s easy to assemble and under ten ingredients. Chili should be anything but complicated. Anyone can make it. But there’s one thing you must accompany with chili: peanut butter on bread. I am from the Midwest, after all. Devin told me this was a strange combination, but I assured him it’s not at all.

Chili is also a dish that can exist just as well without meat. I’ve made this recipe with Beyond Meat crumbles, but honestly, this chili holds it’s own without meat or meat substitutes.

There are a ton of vegetarian chili varieties out there. Some people add in carrots, zucchini, or mushrooms. For this recipe I used white onion, red pepper, and garlic. You can make it unique to your own taste, as long as it’s got the core ingredients: beans, fire roasted tomatoes, and chili seasonings.

So without further ado, here’s the only recipe you’ll need to create the perfect Three Bean Vegetarian Chili.

Three Bean Vegetarian Chili Recipe

three bean vegetarian chili ingredients

Step 1: Chop the onion and garlic.
Step 2: Sauté the onion and garlic until fragrant.
Step 3: Coat the onion and garlic with tomato paste and seasonings.
Step 4: Add in beans, tomatoes, and broth and simmer for 30 minutes – 1 hour.

three bean vegetarian chili recipe


1 tbsp. olive oil

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tbsp. tomato paste

1 (15.5-oz) can pinto beans

1 (15.5-oz) can black beans

1 (15.5-oz) can kidney beans

1 (28-oz) can fire roasted tomatoes

3 c. vegetable broth

2 tbsp. chili powder

2 tbsp. cumin

2 tsp. oregano

2 tbsp. garlic powder



*Add seasonings to your liking. I like to just add them in as I cook rather than measure every time. Also, add the amount of vegetable broth to your liking. If you like your chili on the thicker side, add one cup of broth. If not, go for three cups.


  1. In a large, deep pot over medium heat, heat up the olive oil and add onion and red pepper. Sauté for about five minutes. Add garlic and cook until fragrant, about 1 minute. Add seasonings.
  2. Add tomato paste to coat vegetables and stir. Add the three bean mix, tomatoes, broth, and more seasonings.
  3. Bring to a boil and reduce heat. Let simmer, about 30 minutes – 1 hour.
  4. Serve with your favorite toppings.


3 Bean Vegetarian CHILI - pinterest

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