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

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: white onion, shallot
• Instead of Garlic: garlic paste, garlic powder (1/2 tsp)
• Instead of Ground Cumin: ground coriander
• Instead of Ancho Chili Powder: regular chili powder
• Instead of Chipotle Smoked Jalapeno Chili Powder: chipotle powder, smoked paprika + cayenne
• Instead of Dried Oregano: Italian seasoning
• Instead of Salt: sea salt, kosher salt
• Instead of Tomato Sauce: tomato puree, crushed tomatoes (blended)
• Instead of Kidney Beans: cannellini beans
• Instead of Black Beans: black-eyed peas
• Instead of Pinto Beans: great northern beans
• Instead of Frozen Sweet Corn: fresh corn kernels
• Instead of Jalapeno: serrano pepper, green chili
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Jack Cheese: cheddar cheese, Monterey Jack

Equipment Needed

• Large Pot or Dutch Oven
• Wooden Spoon or Heat‑Resistant Spatula
• Potato Masher
• Chef’s Knife
• Cutting Board
• Can Opener
• Colander
• Measuring Cups and Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Sweating the onion until translucent (Step 1)
• Mashing a portion of the beans to achieve thickness (Step 6)

Chef Tips from the Video

• Rinse canned beans to cut down on sodium and improve flavor.
• Use fresh jalapeno for brighter heat; seed it if you prefer milder chili.
• For extra smoky depth, add a small piece of chipotle pepper in adobo sauce during the simmer.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes better the next day; refrigerate and reheat gently over low heat.
• If making ahead, add a splash of water or broth when reheating to restore desired consistency.

Frequently Asked Questions