Description
This hearty 3 Bean Vegetarian Chili is a delicious, protein-packed meal perfect for cozy dinners. Packed with black beans, kidney beans, and pinto beans, along with vibrant vegetables and warming spices like cumin, chili powder, and cayenne pepper, this chili simmers to rich, comforting perfection. Enhanced by a blend of crushed tomatoes, sweet corn, and fresh parsley, it offers a healthy and flavorful dish that’s both satisfying and nutritious.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, stemmed, seeded, diced
- 9 medium garlic cloves, minced (about 3 tablespoons)
- 1 15oz can corn, drained (or 2 cups frozen corn)
- 2 tablespoons chopped fresh parsley
Beans
- 1 15oz can black beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
Spices and Seasonings
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
Liquids
- 2 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper to the pot.
- Cook Until Softened: Cover the pot and cook, stirring frequently, until the onion and bell pepper are softened, approximately 8 minutes.
- Add Spices and Garlic: Stir in the minced garlic, cumin, chili powder, cayenne pepper, and ½ teaspoon salt. Cook the mixture for an additional 2 minutes to allow the spices to release their flavor.
- Add Beans and Liquids: Pour in the black beans, kidney beans, pinto beans, vegetable broth, crushed tomatoes, dried oregano, and brown sugar. Stir well to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low and let it simmer gently, uncovered, until the chili thickens, about 25 minutes.
- Add Corn: Stir in the drained corn (or frozen corn). Continue to simmer for 5 minutes if using canned corn or an additional 5 minutes if using frozen, to thoroughly heat the corn through.
- Finish and Season: Remove the pot from heat. Stir in the chopped fresh parsley and red wine vinegar. Taste and adjust salt as needed before serving.
Notes
- Using low-sodium vegetable broth and rinsing canned beans helps control sodium levels in the chili.
- For spicier chili, increase the cayenne pepper slightly or add a pinch of smoked paprika.
- If you prefer a smoother texture, use an immersion blender to pulse the chili slightly after cooking.
- Leftover chili tastes great the next day and can be frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions as desired.
