3 Bean Chili

One serving of chili garnished with avocado and sour cream. A spoonful is being lifted out of the dish.

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4.58 from 45 votes

This Vegetarian 3 Bean Chili is so flavourful even die-hard carnivores will be going back for seconds!

Prep Time30

Cook Time1 15

Course: Main Course

Cuisine: American

Keyword: beans, chili, vegetarian

Servings: cups

Calories: 346kcal

Author: Andrea Mut

Ingredients

Chili Powder

2 tablespoon paprika, sweet
1 ½ teaspoon coriander, ground
2 ½ teaspoon cumin, ground
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 ½ teaspoon dried oregano
¾ teaspoon ground cayenne pepper, or more to taste

For the chili

2 tbps olive oil
1 large Spanish onion, diced
2 celery stalks, diced
4 tablespoon chili powder, recipe above
4 cloves garlic, minced
2 teaspoon salt, Kosher, plus more to taste
450 grams/1lb brown or white mushrooms, diced
1 large green bell pepper, core and seeds removed, diced
1 large red bell pepper, diced
2 jalapeno peppers, minced, add seeds to taste
1 tablespoon sugar
1 tablespoon cocoa powder
2 (796ml/28oz) cans whole tomatoes, chopped or pureed, with juices
1 (540ml/19oz) can red kidney beans, drained and rinsed
1 (540ml/19oz) can navy beans, drained and rinsed
1 (540ml/19oz) can black beans, drained and rinsed
1 ½ cups corn, fresh or frozen
½ cup green olives, sliced
1 cup cilantro, chopped, plus more for garnish
1 lime, juiced
1 tablespoon Worcestershire sauce

Garnish Options

avocado slices or chunks
Sour cream or yogurt
Grated cheddar cheese
Fresh lime wedges
extra cilantro leaves
hot sauce
tortilla chips

Instructions

For the chili powder, combine all ingredients in a small bowl and set aside.
2 tablespoon paprika, sweet, 1 ½ teaspoon coriander, ground, 2 ½ teaspoon cumin, ground, 1 ½ teaspoon garlic powder, 1 ½ teaspoon onion powder, 1 ½ teaspoon dried oregano, ¾ teaspoon ground cayenne pepper, or more to taste
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Stir in onions and celery and cook, stirring often, for 10 minutes or until soft and glossy. Adjust heat as necessary to avoid burning the onions.
2 tbps olive oil, 1 large Spanish onion, diced, 2 celery stalks, diced
Stir in 4 tbsp. chili powder mixture, garlic, and salt. Stir and cook for one minute, until spices are fragrant. Stir in mushrooms, peppers, jalapenos, sugar and cocoa powder. Cook, stirring occasionally, for 5 minutes.
4 cloves garlic, minced, 2 teaspoon salt, Kosher, plus more to taste, 450 grams/1lb brown or white mushrooms, diced, 1 large green bell pepper, core and seeds removed, diced, 1 large red bell pepper, diced, 2 jalapeno peppers, minced, add seeds to taste, 1 tablespoon sugar, 1 tablespoon cocoa powder
Add pureed, canned tomatoes and their juices. Bring to a boil then lower heat to a simmer. Continue simmering, uncovered, for 30 minutes.
2 (796ml/28oz) cans whole tomatoes, chopped or pureed, with juices
Add beans, corn and olives. Continue cooking, uncovered, for 30 minutes.
1 (540ml/19oz) can red kidney beans, drained and rinsed, 1 (540ml/19oz) can navy beans, drained and rinsed, 1 (540ml/19oz) can black beans, drained and rinsed, 1 ½ cups corn, fresh or frozen, ½ cup green olives, sliced
Remove from heat and stir in chopped cilantro, lime juice and Worcestershire sauce. Taste and add more salt if necessary.
1 cup cilantro, chopped, plus more for garnish, 1 lime, juiced, 1 tablespoon Worcestershire sauce

Notes

Chili will keep in the refrigerator for 5 days and freeze for 6 months.
Any combination of beans work in this recipe. Or add 1 lb of ground meat and omit one can of beans. Saute the meat after the onions and celery have cooked for 5 minutes in step 3. Cook meat until no longer pink then proceed with instructions.
Use any type of beans you like.
Make extra chili powder and store in a sealed container for another time.

Nutrition Facts are based on one-2 cup serving of chili and do not include any additional toppings. Please note that these numbers are only an estimate and have not been approved by a dietary nutritionist.

Nutrition