Looking for a comforting, crowd-pleasing meal that’s both nutritious and bursting with flavor? This Vegetarian Three-Bean Chili is the answer. Packed with protein-rich black beans, kidney beans, and pinto beans, along with vibrant vegetables and smoky spices, this dish delivers a satisfying balance of heartiness and warmth.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your routine, this chili is the perfect option for busy weeknights or laid-back weekends. The best part? It’s incredibly versatile—customize the spice level, experiment with toppings, or pair it with tortilla chips for a cozy, satisfying meal.
This recipe includes both slow cooker and stove-top methods, giving you flexibility depending on your schedule. The slow cooker version lets you set it and forget it, making it ideal for meal prep or those hectic days when you don’t have time to hover over the stove. Meanwhile, the stove-top method allows you to whip up this hearty chili in about an hour, perfect for last-minute cravings. No matter which method you choose, the result is a rich, smoky, and deeply flavorful chili that’s sure to become a household favorite. Pair it with a dollop of sour cream, a sprinkle of fresh coriander, or a squeeze of lime, and you’ve got a meal that will warm your soul and please your taste buds.
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SLOW COOKER AND STOVE-TOP VEGETARIAN THREE-BEAN CHILI
Slow Cooker Method (6–8 hours on low or 3–4 hours on high)
Stove Top Method: 1 hour
Servings: 6–8
Ingredients:
– 1 can (400g) black beans, drained and rinsed
– 1 can (400g) kidney beans, drained and rinsed
– 1 can (400g) pinto beans, drained and rinsed
– 2 cans (400g each) chopped tomatoes
– 1 large onion, diced
– 2 bell peppers, diced
– 2 medium carrots, diced
– 3 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 2–3 chipotle peppers in adobo sauce, chopped (adjust to taste)
– 475ml vegetable stock
– Salt and black pepper to taste
Optional Toppings:
– Grated cheese (use plant-based for a vegan option)
– Diced avocado
– Fresh coriander, chopped
– Lime wedges
– Sour cream (use plant-based for a vegan option)
– Tortilla chips
Slow Cooker Method
Instructions
1. Preparation:
– Dice the onion, bell peppers, and carrots.
– Mince the garlic.
– Drain and rinse the beans.
2. Assembly:
– Add the black beans, kidney beans, and pinto beans to the slow cooker.
– Stir in the chopped tomatoes with their juice, vegetables, garlic, spices (chili powder, cumin, smoked paprika, and oregano), and chipotle peppers.
– Pour in the vegetable stock and mix thoroughly.
3. Cooking:
– Cover and cook on low for 6–8 hours or high for 3–4 hours.
– Stir occasionally if possible, and in the last 30 minutes, adjust seasoning with salt and pepper.
4. Serving:
– Ladle the chili into bowls.
– Add your choice of toppings and serve hot.
Stove-Top Method
Instructions:
1. Preparation:
– Dice the onion, bell peppers, and carrots.
– Mince the garlic.
– Drain and rinse the beans.
2. Sauté:
– Heat 2 tbsp of oil in a large pot over medium heat.
– Sauté the diced onion, bell peppers, and carrots for about 5–7 minutes until softened.
– Add the minced garlic and cook for another minute.
3. Add Ingredients:
– Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
– Add the chopped tomatoes, black beans, kidney beans, pinto beans, chipotle peppers, and vegetable stock. Stir to combine.
4. Simmer:
– Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally.
– Taste and adjust seasoning with salt and pepper in the last 10 minutes.
5. Serving:
– Ladle the chili into bowls.
– Add your choice of toppings and serve hot.
COOKING TIPS:
1. For thicker chili, mash some of the beans against the side of the slow cooker during the last hour of cooking
2. Don’t lift the lid too often during cooking as this releases heat and extends cooking time
3. Add more vegetable broth if the chili becomes too thick
4. For extra texture, add corn in the last hour of cooking
5. Store leftovers in an airtight container for up to 5 days in the refrigerator
6. This chili often tastes better the next day as flavors continue to develop
NUTRITIONAL BENEFITS:
– High in protein from beans
– Rich in fiber
– Good source of vitamins and minerals
– Low in fat
– Heart-healthy
The leftovers from this recipe can be stored in the refrigerator for up to 3 days for later use and and can be frozen for up to 3 months in freezer-safe containers.
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