Vegetarian Three Bean Chili Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 Serrano Pepper (stem removed, seeded if less heat, finely chopped)
• 1 Red Bell Pepper (roasted, skin removed, diced)
• 1 medium Zucchini (cut into half‑moon dice)
• 1 cup Corn Kernels (fresh kernels removed from cob or frozen, thawed)
• 15 ounce Black Beans (canned, drained and rinsed)
• 15 ounce Kidney Beans (canned, drained and rinsed)
• 15 ounce Pinto Beans (canned, drained and rinsed)
• 15 ounce Tomato Purée (canned, smooth)
• 1/2 cup Roasted Red Pepper Purée (blend roasted red bell pepper until smooth)
• 2 cups Vegetable Stock (low‑sodium)
• 1 teaspoon Cocoa Powder (unsweetened, adds umami)
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
• 1 teaspoon Garlic Powder
• 1 pinch Salt (plus more to taste)
• 1 pinch Black Pepper (freshly ground)
• 2 tablespoons Cilantro (chopped, stems included for extra flavor)

Instructions

1. Prepare Vegetables

   Dice the onion, mince the garlic, finely chop the serrano pepper, dice the roasted red bell pepper, cut the zucchini into half‑moon pieces, remove corn kernels from the cob (or measure frozen kernels), and chop the cilantro (stems included).

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the large stock pot over medium‑high heat. Add the diced onion, minced garlic, chopped serrano, and diced roasted red pepper. Cook, stirring occasionally, until the vegetables turn golden and most of the moisture evaporates, about 5–8 minutes.

   Time: PT8M

3. Add Zucchini and Corn

   Stir in the zucchini dice and corn kernels. Cook for another 5 minutes, allowing the vegetables to soften and develop a light color.

   Time: PT5M

4. Season the Base

   Add chili powder, ground cumin, ground coriander, cayenne pepper, garlic powder, cocoa powder, and a pinch of salt. Stir quickly for 1 minute to toast the spices.

   Time: PT1M

5. Incorporate Beans and Liquids

   Add the drained and rinsed black, kidney, and pinto beans, tomato purée, vegetable stock, and roasted red pepper purée. Stir to combine all ingredients evenly.

   Time: PT2M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld.

   Time: PT35M

7. Finish with Fresh Herbs

   Stir in the chopped cilantro and a pinch of freshly ground black pepper just before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

40g

Fat

5g

Fiber

10g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Serrano Pepper: jalapeño pepper
• Instead of Red Bell Pepper: fresh red bell pepper (unroasted)
• Instead of Zucchini: yellow squash
• Instead of Corn Kernels: frozen corn, canned corn (drained)
• Instead of Black Beans: dry black beans (pre‑cooked)
• Instead of Kidney Beans: dry kidney beans (pre‑cooked)
• Instead of Pinto Beans: dry pinto beans (pre‑cooked)
• Instead of Tomato Purée: crushed tomatoes (1 cup)
• Instead of Roasted Red Pepper Purée: store‑bought roasted red pepper jar (1/2 cup)
• Instead of Vegetable Stock: water with extra seasoning
• Instead of Cocoa Powder: espresso powder (1 tsp)
• Instead of Chili Powder: taco seasoning (2 tbsp)
• Instead of Ground Cumin: ground coriander (1 tsp)
• Instead of Ground Coriander: ground cumin (1 tsp)
• Instead of Cayenne Pepper: hot sauce (1 tsp)
• Instead of Garlic Powder: fresh garlic (1 clove)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Cilantro: parsley (for garnish)

Equipment Needed

• Large Stock Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Blender
• Measuring Cups
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the onion, garlic, serrano, and roasted red pepper until golden to develop flavor.
• Simmer the chili long enough (30‑40 minutes) for the beans to soften and the broth to thicken.

Chef Tips from the Video

• Roasting the red bell pepper over an open flame adds smoky depth that cannot be achieved with raw peppers.
• A small amount of unsweetened cocoa powder enhances umami without making the chili taste chocolatey.

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 up to 3 months.

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

Make-Ahead Tips

• The chili tastes even better the next day; refrigerate and reheat gently.
• Prepare the roasted red pepper purée up to 2 days ahead and store in a sealed jar.

Frequently Asked Questions