Description
This Classic Three-Bean Vegetarian Chili is a hearty, flavorful dish packed with pinto, kidney, and black beans, simmered with fresh vegetables, spices, and a rich tomato base. Perfect for a comforting meal that’s both nutritious and satisfying, it features layers of flavor with spices like cumin, chili powder, and cayenne, balanced by a touch of brown sugar and red wine vinegar.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced into 1/2-inch pieces
- 1 large red bell pepper, diced into 1/2-inch pieces
- 9 garlic cloves, freshly minced
- 2 tbsp fresh parsley, finely chopped
Beans and Corn
- 15 oz pinto beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 15 oz corn, frozen or canned, drained
Liquids and Sauce
- 28 oz crushed tomatoes (preferably San Marzano)
- 2 cups vegetable broth
- 1 tbsp red wine vinegar
Spices and Seasonings
- 3 tbsp chili powder
- 1 tsp cumin, freshly ground preferred
- 2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp olive oil or any neutral oil like canola
- Salt to taste
Instructions
- Prepare the Vegetables: Dice the yellow onion and red bell pepper into 1/2-inch pieces, and mince the garlic cloves finely to release their aroma and flavor when cooked.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and minced garlic, cooking for about 5-7 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in the chili powder, cumin, dried oregano, and cayenne pepper. Cook the spices with the vegetables for 1-2 minutes to deepen their flavor.
- Add Tomatoes and Liquids: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Then add the red wine vinegar, which will brighten and balance the richness of the chili.
- Incorporate Beans and Corn: Add the drained and rinsed pinto beans, kidney beans, black beans, and corn into the pot. Stir well to combine all ingredients evenly.
- Season and Sweeten: Sprinkle the brown sugar and salt to taste. The brown sugar helps to soften the acidity of the tomatoes and enhances the overall flavor profile.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Finish and Garnish: Just before serving, stir in the chopped fresh parsley for a burst of fresh herbal flavor.
- Serve: Ladle the chili into bowls and enjoy it warm. This dish pairs well with cornbread, rice, or tortilla chips.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add fresh jalapeños.
- Use freshly ground cumin for a more aromatic and flavorful chili.
- This chili can be made ahead and tastes even better the next day.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- To make it vegan, ensure the vegetable broth is plant-based and no animal products are added as toppings.
