Homemade 3 Bean Vegetarian Chili

Name: Homemade 3 Bean Vegetarian Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: ½ cup dried borlotti beans (kidney or pinto beans can be substituted); ½ cup dried black beans; ½ cup dried Italian white beans (cannellini beans); 2 tablespoons olive oil; 1 small yellow onion (chopped); 1 large carrot (chopped); 1-2 cloves garlic (minced); 1 medium bell pepper (chopped); 1 medium celery stalk (chopped); 1 can Pelati Tomatoes (14½ ounces) cut into pieces; ½ teaspoon oregano; ½ teaspoon basil; 1-2 tablespoons fresh chopped parsley; ¼-½ teaspoon salt; 1-2 dashes hot pepper flakes (optional) or black pepper; 2 cups water or vegetable broth

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
145 kcal
Course
Main Course, Soup
Cuisine
Italian-American Fussion

Homemade 3 Bean Vegetarian Chili

Gianna Palmer

Report

Homemade 3 Bean Vegetarian Chili, made with Black Beans, Borlotti Beans and white beans, add some carrots, celery and a few spices and you won't even miss the meat. The perfect meatless meal.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup dried borlotti beans (kidney or pinto beans can be substituted)
½ cup dried black beans
½ cup dried Italian white beans (cannellini beans)
2 tablespoons olive oil
1 small yellow onion (chopped)
1 large carrot (chopped)
1-2 cloves garlic (minced)
1 medium bell pepper (chopped)
1 medium celery stalk (chopped)
1 can Pelati Tomatoes (14½ ounces) cut into pieces
½ teaspoon oregano
½ teaspoon basil
1-2 tablespoons fresh chopped parsley
¼-½ teaspoon salt
1-2 dashes hot pepper flakes (optional) or black pepper
2 cups water or vegetable broth

Add to Shopping List

Instructions

In a large bowl of water add the beans and soak over night (8 hours). Then drain and rinse.
In a large pot on low/medium heat, add the oil, chopped onion, carrot and garlic and cook for 2 minutes. Then add the chopped peppers and celery, cook for 2 minutes.
Add the remaining ingredients including the beans and simmer on low / medium heat for approximately one hour or until beans are cooked and tender. Taste for salt.
Serve immediately with shredded cheese on top if desired. Enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through. You may find the chili develops even more flavor after it is stored, it really is great for meal prep if that is your thing!
Freeze leftover chili in individual containers or in large containers for up to 3 months. Thaw overnight in the refrigerator, add additional broth or water to thin to desired consistency and then reheat until warmed through.

Nutrition Information

Show Details

Calories 145kcal (7%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 5g (8%) Sodium 17mg (1%) Potassium 417mg (12%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 2405IU (48%) Vitamin C 27.9mg (31%) Calcium 45mg (5%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 145 kcal

% Daily Value*

Calories	145kcal	7%
Carbohydrates	19g	6%
Protein	6g	12%
Fat	5g	8%
Sodium	17mg	1%
Potassium	417mg	9%
Fiber	7g	28%
Sugar	1g	2%
Vitamin A	2405IU	48%
Vitamin C	27.9mg	31%
Calcium	45mg	5%
Iron	2.1mg	12%