3 Bead Vegetarian Chili Recipe For Easy Healthy Meals

There’s something incredibly comforting about a warm bowl of chili, especially when it’s packed with wholesome ingredients and bursting with flavor. Our 3 bead vegetarian chili recipe brings together three hearty beans, fresh vegetables, and a symphony of spices to create a dish that’s as nutritious as it is delicious.

Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your routine, this chili is a fantastic choice. It’s easy to make, budget-friendly, and perfect for meal prep or cozy dinners.

Plus, it’s a crowd-pleaser that satisfies even the most dedicated meat lovers!

This chili is not only flavorful but also rich in protein and fiber, thanks to the combination of black beans, kidney beans, and chickpeas. Simmered with tomatoes, peppers, and a blend of spices, it’s a one-pot wonder that warms you from the inside out.

Let’s dive into the recipe and discover why this vegetarian chili deserves a spot in your recipe rotation.

Why You’ll Love This Recipe

This 3 bead vegetarian chili stands out for several reasons. First, it’s incredibly versatile – you can easily adjust the spice level or add your favorite vegetables to make it your own.

The trio of beans creates a hearty texture and makes this dish filling and satisfying.

It’s also a nutrient powerhouse, loaded with plant-based protein, fiber, vitamins, and minerals. Perfect for chilly evenings or meal prep, this chili tastes even better the next day, making it ideal for leftovers.

Plus, it’s naturally gluten-free and can be made vegan, catering to a wide range of dietary needs.

And if you love exploring new recipes, be sure to check out other favorites like our Breakfast Wellington Recipe and Braised Pork Ribs With Radish Recipe for more delicious inspiration.

Ingredients

• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup kidney beans (cooked or canned, drained and rinsed)
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of half a lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Can opener (if using canned beans and tomatoes)
• Ladle for serving

Instructions

1. Prepare the beans: If using dried beans, soak and cook them ahead of time. For convenience, canned beans work perfectly—just rinse and drain them well.
2. Sauté aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Stir in the minced garlic, jalapeño (if using), and cook for another minute until fragrant.
3. Add the vegetables: Toss in the red and green bell peppers and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Incorporate tomato paste and spices: Stir in the tomato paste, cumin, smoked paprika, chili powder, and oregano. Cook for 2 minutes, letting the spices bloom and coat the vegetables.
5. Add tomatoes and broth: Pour in the diced tomatoes along with their juices and the vegetable broth. Stir well to combine.
6. Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
7. Add the beans: Stir in the black beans, kidney beans, and chickpeas. Continue to simmer uncovered for another 15 minutes, allowing the chili to thicken and the flavors to meld.
8. Season and finish: Taste the chili and adjust salt and pepper as needed. Remove from heat and stir in fresh lime juice for a bright finish.
9. Serve: Ladle the chili into bowls and garnish with chopped cilantro. Enjoy with your favorite toppings!

Tips & Variations

“For an extra depth of flavor, try roasting the bell peppers before adding them to the chili. You can also swap out any of the beans for your favorites, such as pinto or navy beans.”

If you prefer a spicier chili, add a pinch of cayenne pepper or some chipotle peppers in adobo sauce. For a creamier texture, stir in a splash of coconut milk or top with shredded cheese or a dollop of sour cream (or plant-based alternatives).

Want to make it a complete meal? Add some cooked quinoa or brown rice on the side.

You can also experiment by adding corn kernels or diced zucchini for extra veggies.

Nutrition Facts

Serving Suggestions

This chili pairs wonderfully with a variety of sides and toppings. Try serving it over steamed rice or with warm corn tortillas for a satisfying meal.

Top with avocado slices, shredded cheese, sour cream, or fresh green onions for extra richness and texture.

For a crunchy contrast, add some tortilla chips or roasted pumpkin seeds on top. It also makes a fantastic filling for stuffed baked potatoes or as a hearty dip alongside fresh veggies.

For more ideas on pairing chili with sides, check out our Bread And Gravy Recipe for inspiration on comforting accompaniments.

Conclusion

Our 3 bead vegetarian chili recipe is a flavorful, nutritious, and easy-to-make meal that fits perfectly into any weeknight dinner or weekend meal prep. The blend of black beans, kidney beans, and chickpeas ensures a hearty dish that satisfies your hunger and nourishes your body.

With a rich mix of spices and fresh vegetables, this chili offers a comforting warmth that’s ideal for any season.

Whether you’re vegetarian, vegan, or simply looking to explore more plant-based meals, this recipe is a wonderful addition to your culinary repertoire. Don’t forget to explore more recipes like the Boots And Sonny’S Chili Recipe for more chili variations, or treat yourself to a sweet ending with the Brazil Nut Fruit Cake Recipe.

Happy cooking and enjoy every delicious bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “3 Bean Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful chili made with three types of beans and fresh vegetables. Perfect for a nutritious and comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 can (15 oz) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 can (15 oz) pinto beans, drained and rinsed”, “1 can (15 oz) diced tomatoes”, “1 cup vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in bell pepper and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Season with chili powder, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning if needed and serve warm.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “15 g”, “fatContent”: “4 g”, “carbohydrateContent”: “45 g”}}