3 Bean Chili - no meat
3 Bean Chili - no meat is a easy Tex-Mex recipe that serves 4. 250 calories per serving. Recipe by Gourmet or Good Enough on YouTube.
Prep: 10 min | Cook: 40 min | Total: 1 hr
Cost: $6.30 total, $1.57 per serving
Ingredients
- 1 tablespoon Olive Oil (extra virgin preferred)
- 1 large Onion (chopped)
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery Stalks (diced)
- 1 large Red Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 28 oz Diced Tomatoes (canned, undrained)
- 15 oz Kidney Beans (canned, drained and rinsed)
- 15 oz Black Beans (canned, drained and rinsed)
- 2 cups Vegetable Stock (low-sodium)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
- 1 teaspoon Smoked Paprika
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare Vegetables
Chop the onion, dice the carrots, celery, and red bell pepper. Mince the garlic.
Time: PT10M
Sauté Aromatics
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Incorporate Tomatoes
Add the canned diced tomatoes (with their juices) to the pot and stir to combine.
Time: PT1M
Add Beans, Stock, and Spices
Stir in the drained beans, vegetable stock, cumin, cayenne pepper, smoked paprika, salt, and black pepper.
Time: PT2M
Simmer the Chili
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered until the vegetables are tender and the flavors meld, about 30 minutes.
Time: PT30M
Temperature: Low simmer
Finish and Serve
Taste once more and adjust salt or spice levels. Ladle into bowls and serve hot, optionally topped with shredded cheese, cilantro, or a dollop of sour cream.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 5g
- Fiber
- 10g
Dietary info: Vegetarian, High Protein, Gluten-Free
Allergens: Legumes
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Onion: Shallots, Leeks
- Instead of Carrots: Parsnips, sweet potatoes (small dice)
- Instead of Celery Stalks: Fennel stalks, green onion tops
- Instead of Red Bell Pepper: green bell pepper, yellow bell pepper
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Diced Tomatoes: fresh diced tomatoes (2 cups)
- Instead of Kidney Beans: black beans, pinto beans
- Instead of Black Beans: kidney beans, cannellini beans
- Instead of Vegetable Stock: water with extra seasoning
- Instead of Ground Cumin: coriander powder
- Instead of Cayenne Pepper: red pepper flakes (1/4 tsp)
- Instead of Smoked Paprika: regular paprika + a dash liquid smoke
- Instead of Salt: soy sauce (use less)
- Instead of Black Pepper: white pepper
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Can Opener
- Ladle (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until softened without browning.
- Simmer the chili long enough for flavors to develop and vegetables to become tender.
Chef Tips from the Video
- Use a mix of beans for texture contrast.
- Toast the cumin and smoked paprika briefly in the oil before adding liquids for a deeper smoky flavor.
- Serve with cheesy herb popovers, cornbread, or over rice for a complete meal.
Troubleshooting
Chili is too thick.
Add a little more vegetable stock or water, 1/4 cup at a time, until desired consistency is reached.
Chili lacks depth of flavor.
Simmer an additional 10‑15 minutes, or add a splash of soy sauce or a teaspoon of cocoa powder for umami.
Beans are mushy.
Add beans later in the cooking process (after 20 minutes of simmering) to keep them firm.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The chili tastes even better the next day as the flavors meld; refrigerate overnight and reheat gently.
- Portion and freeze individual servings for quick meals.
Frequently Asked Questions
What is the cultural significance and history of vegetarian bean chili in Tex-Mex cuisine?
Bean chili has roots in Mexican cooking where beans and chilies were staple foods for centuries. In the United States, especially the Southwest, chili evolved into a comfort food, and the vegetarian version reflects modern dietary trends while honoring the original reliance on legumes and spices.
What are traditional regional variations of bean chili in Tex-Mex cuisine?
In Texas, chili often emphasizes beef and omits beans, while in New Mexico, green chilies and roasted peppers are common. Vegetarian versions typically add a mix of beans, use smoked paprika, and may incorporate local ingredients like corn or squash.
How is vegetarian bean chili traditionally served in Tex-Mex culture?
It is traditionally ladled into bowls and topped with shredded cheese, chopped onions, cilantro, and a squeeze of lime. It is often accompanied by warm tortillas, cornbread, or rice.
What occasions or celebrations is vegetarian bean chili associated with in Tex-Mex culture?
Chili is a popular dish for casual gatherings, game‑day parties, and community potlucks. Its hearty nature makes it a favorite for cooler evenings and holiday gatherings where comfort food is prized.
What other Tex-Mex dishes pair well with vegetarian bean chili?
Serve it alongside cheesy herb popovers, fresh guacamole, Mexican street corn (elote), or a simple avocado salad for a balanced meal.
What makes vegetarian bean chili special or unique in Tex-Mex cuisine?
The dish showcases the versatility of beans as a protein source, uses smoky paprika and cumin for depth, and offers a meat‑free alternative that still delivers the bold, comforting flavors typical of Tex-Mex chili.
What are the most common mistakes to avoid when making vegetarian bean chili?
Common errors include over‑cooking the beans so they fall apart, letting the vegetables brown too much, and not allowing enough simmer time for flavors to meld. Keep the heat moderate and taste throughout.
Why does this vegetarian bean chili recipe use smoked paprika instead of regular paprika?
Smoked paprika adds a subtle, authentic smoky flavor that mimics the depth traditionally achieved by slow‑cooked meats or smoked chilies, enhancing the overall richness without meat.
Can I make vegetarian bean chili ahead of time and how should I store it?
Yes, the chili improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, or freeze in portioned bags for up to 3 months. Reheat gently on the stove, adding a splash of stock if needed.
What texture and appearance should I look for when making vegetarian bean chili?
The chili should have a thick, stew‑like consistency with visible beans and vegetables. The broth should be richly colored from the tomatoes and paprika, and the beans should be tender but still hold their shape.
What does the YouTube channel Gourmet or Good Enough specialize in?
The YouTube channel Gourmet or Good Enough focuses on approachable, home‑cooked meals that balance flavor and simplicity, often featuring comfort food classics with a twist and detailed step‑by‑step guidance.
How does the YouTube channel Gourmet or Good Enough's approach to Tex-Mex cooking differ from other cooking channels?
Gourmet or Good Enough emphasizes using pantry staples and minimal equipment while still delivering authentic Tex-Mex flavors, contrasting with channels that rely on specialty ingredients or complex techniques.
Last updated: September 2, 2026
