If you are craving a hearty, comforting bowl of goodness that is both nutritious and packed with flavors, this 3 Bean Vegetarian Chili Recipe is about to become your new best friend in the kitchen. With a vibrant mix of bell peppers, three different beans, and a perfect blend of spices, this chili hits all the right notes—from a rich texture to a delightful warmth in every spoonful. It’s a meal that’s easy to prepare but big on taste, perfect for cozy evenings or anytime you want something that feels like a hug in a bowl.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a crucial part in building the complex layers of flavor and satisfying texture that make this chili so memorable.
- Onion: Adds a natural sweetness and depth as it cooks down, forming the base of the chili’s flavor.
- Bell peppers (red & yellow): Bring vibrant color and a crisp-sweet balance that livens up the chili.
- Jalapeños: Provide just the right kick of heat without overpowering the dish, making it lively but approachable.
- Canned diced tomatoes (28oz): Contribute acidity and moisture, giving the chili its classic tomatoey richness.
- Chickpeas (15oz can): Add a creamy texture and a subtle nutty flavor, expanding the chili’s heartiness.
- Kidney beans (15oz can): Firm and full-flavored, these beans bring that traditional chili feel and protein boost.
- Black beans (15oz can): Their earthy taste and soft texture round out the bean trio perfectly.
- Minced garlic: Infuses aromatic warmth and depth, essential for that comforting chili essence.
- Chili powder: The star spice that gets everything cozy and spicy in harmony.
- Kosher salt: Enhances all the flavors without overwhelming any single note.
- Cayenne pepper: Just a touch to lift the heat with a gentle spark.
- Cumin: Adds an earthy, smoky layer that rounds out the chili’s flavor profile.
How to Make 3 Bean Vegetarian Chili Recipe
Step 1: Prepare the Vegetables
Start by dicing the onion, bell peppers, and jalapeños. When working with jalapeños, remember to remove the seeds and the light-colored innards for a milder heat level. The easiest way is to slice each jalapeño lengthwise and scoop out the seeds with a small spoon before chopping the green flesh. This step not only controls the spiciness but also ensures you get that fresh, peppery flavor in each bite.
Step 2: Combine Ingredients in the Slow Cooker
Next, place all the diced vegetables along with the canned diced tomatoes, chickpeas, kidney beans, black beans, and minced garlic into the slow cooker. Sprinkle in the chili powder, kosher salt, cayenne pepper, and cumin. Stir everything thoroughly until it’s well combined. This mixing is the magic moment when all the individual flavors start melding together before the slow cooking begins.
Step 3: Slow Cook to Perfection
Set your slow cooker on low and let the chili simmer away for 7 to 8 hours, or if you’re short on time, using the high setting for about 3 to 4 hours works beautifully too. Slow cooking allows the beans to soften perfectly, the spices to deepen, and all those fresh vegetables to blend into a comforting, hearty stew that tastes like it’s been lovingly simmering all day.
How to Serve 3 Bean Vegetarian Chili Recipe
Garnishes
Garnishes are where you can really personalize this 3 Bean Vegetarian Chili Recipe to fit your mood. A dollop of sour cream or Greek yogurt adds a creamy cooling layer that contrasts beautifully with the chili’s spice. Don’t forget shredded cheddar cheese for some melty indulgence, fresh cilantro for a pop of herbal brightness, and sliced green onions for a little crunch and color on top.
Side Dishes
This chili shines on its own but pairs wonderfully with crusty cornbread, a simple green salad, or even over a bed of fluffy rice to soak up every bit of that delicious sauce. Tortilla chips are also a fantastic choice if you want a little textural contrast or crave a fun dipping snack alongside your bowl.
Creative Ways to Present
If you’re entertaining, consider serving the chili in individual bread bowls for a rustic appeal, or portion it out in small ramekins for a crowd-pleasing appetizer. Layering it over baked potatoes or topping nachos allows you to take this 3 Bean Vegetarian Chili Recipe from classic comfort to playful feast mode in seconds flat.
Make Ahead and Storage
Storing Leftovers
Leftover chili is a treasure that only gets better with time. Store it in an airtight container in the refrigerator and it will stay fresh for up to four days. The flavors continue to meld, making each reheating taste even more satisfying than the first.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for 3 months, making it a perfect make-ahead meal option for busy days or unexpected guests.
Reheating
To warm up your stored 3 Bean Vegetarian Chili Recipe, simply microwave until hot, stirring occasionally, or reheat gently on the stove over medium heat. If it seems too thick, add a splash of water or vegetable broth to bring it back to your desired consistency.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just remember to soak and cook your dried beans beforehand to ensure they become tender. Using dried beans may add extra texture but requires more prep time.
How spicy is this chili?
This recipe offers a balanced heat that can be adjusted. Removing jalapeño seeds cuts down spiciness, but you can always add more cayenne or jalapeños if you like a stronger kick.
Is this chili gluten-free?
Yes, all the ingredients in this 3 Bean Vegetarian Chili Recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I make this recipe in a regular pot instead of a slow cooker?
Definitely! Simmer the ingredients in a large pot over low heat for about an hour or until flavors meld and vegetables are tender, stirring occasionally.
What can I use instead of Greek yogurt for garnish?
Sour cream is the classic alternative, but you could also try avocado slices, a drizzle of olive oil, or even a squeeze of lime to brighten up the bowl.
Final Thoughts
This 3 Bean Vegetarian Chili Recipe is a comforting, flavorful, and nourishing dish that’s easy to make and endlessly satisfying. It’s a reliable go-to for cozy nights, casual dinners, or meal prepping for the week. Once you try it, I promise it will become one of your favorite chili recipes to share and savor again and again.
Print
3 Bean Vegetarian Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful 3 Bean Vegetarian Chili made with a medley of beans, diced vegetables, and bold spices, slow-cooked to perfection. This delicious chili is perfect for a nutritious and comforting meal that’s easy to prepare and packed with plant-based protein.
Ingredients
Vegetables
- 1 onion, diced
- 2 bell peppers (1 red & 1 yellow), diced
- 3 jalapeños, seeds and light-colored insides removed, diced
- 2 teaspoons minced garlic
Canned Goods & Beans
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Spices
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
Instructions
- Prepare the Vegetables: Dice the onion, bell peppers, and jalapeños. To remove the seeds and light-colored insides of the jalapeños, cut each pepper in half lengthwise and use a small spoon to scoop out the seeds and membranes. Then dice the green parts finely.
- Combine Ingredients in Slow Cooker: Place the diced vegetables, canned diced tomatoes, drained and rinsed chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin into the crock of a slow cooker. Stir everything together to combine the ingredients evenly.
- Slow Cook the Chili: Cook the mixture on low for 7 to 8 hours or on high for 3 to 4 hours. Once cooked, the chili will be thick, flavorful, and ready to serve.
- Serve with Toppings: Ladle the chili into bowls and top with your favorite garnishes such as sour cream or Greek yogurt, shredded cheddar cheese, cilantro, and green onions to add extra flavor and texture.
Notes
- For a milder chili, reduce the amount of jalapeños or remove all seeds.
- If you prefer a thicker chili, cook uncovered in the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like corn or zucchini for extra nutrition.
- Use gluten-free chili powder to keep the recipe gluten-free if needed.
