Description
Looking for the best simple vegetarian three bean chili? This easy, hearty, and healthy recipe is packed with flavor and ready in one pot! Great for meal prep, family dinners, or cozy nights in this is one of the best quick chili ideas for vegetarians and meat-lovers alike!
Ingredients
Scale
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 can diced tomatoes
- 1 small onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lime juice
- Optional toppings: sour cream, cheddar cheese, green onions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until soft.
- Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds.
- Add tomato paste and stir until vegetables are coated and paste darkens.
- Add diced tomatoes, all beans, and vegetable broth. Stir well.
- Bring to a simmer, reduce heat, and cook uncovered for 25–30 minutes until thick.
- Stir in lime juice, and season with salt and pepper to taste.
- Serve with toppings like sour cream, cheese, and green onions.
Notes
- Add corn, zucchini, or sweet potato for variety.
- Use dried beans if cooked ahead of time.
- Make it spicy with jalapeños or hot sauce.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg