Meatless Three-Bean Chili - Spicy Vegetarian Chili

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (yellow, diced)
• 2 cloves Garlic (crushed or minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Chipotle Smoked Jalapeno Chili Powder
• 1 pinch Dried Oregano
• 1/2 teaspoon Salt (adjust to taste)
• 1 cup Tomato Sauce (plain, no added herbs)
• 3 cups Water
• 1 can (15 oz) Kidney Beans (drained and rinsed)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 can (15 oz) Pinto Beans (drained and rinsed)
• 1 pound Frozen Sweet Corn (thawed and drained)
• 1 whole Jalapeno (diced, seeds removed for less heat if desired)
• 1 whole Red Bell Pepper (diced)
• 1 cup Jack Cheese (shredded, sharp or mild)

Instructions

1. Sauté Onion

   Heat 2 tbsp olive oil in a large pot over medium‑low heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

   Time: PT6M

   Temperature: medium‑low

2. Add Garlic and Spices

   Add the crushed garlic, 1 tsp ground cumin, 1 tsp ancho chili powder, 1 tsp chipotle smoked jalapeno powder, a pinch of dried oregano, and 1/2 tsp salt. Stir constantly for about 1 minute, allowing the garlic to become fragrant but not burnt.

   Time: PT1M

   Temperature: medium‑low

3. Add Tomato Base

   Pour in 1 cup plain tomato sauce and 3 cups water. Stir to combine and increase heat to medium‑high, bringing the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high

4. Incorporate Beans, Corn, and Veggies

   Add the drained kidney, black, and pinto beans, thawed sweet corn, diced jalapeno, and diced red bell pepper. Stir well, then bring back to a simmer over medium‑high heat.

   Time: PT5M

   Temperature: medium‑high

5. Initial Simmer

   Reduce heat to medium‑low and let the chili simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: medium‑low

6. Mash Some Beans

   Using a potato masher, press a handful of beans against the bottom of the pot and mash for 2–3 minutes until the chili thickens to your liking.

   Time: PT3M

7. Final Simmer

   Return the pot to medium‑low and simmer an additional 10–15 minutes, allowing flavors to meld. Taste and finish with extra salt or pepper as desired.

   Time: PT12M

   Temperature: medium‑low

8. Serve

   Ladle the hot chili into bowls, top each serving with 2‑3 tbsp grated jack cheese, and add optional toppings such as chopped cilantro, sour cream, guacamole, or tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

277

Protein

15 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g