Three Bean Chili
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
6 cups
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Calories
226 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Three Bean Chili
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This tasty vegetarian Three Bean Chili combines chili seasoned pinto beans, kidney beans, and smashed black beans for a delicious meatless chili that will rock your socks! Recipe yields 6 cups or 3-4 bowls of meatless chili.
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Ingredients
- 1 can pinto beans 15 oz, chili style
- 1 can red kidney beans 15 oz) drained, light
- 1 can black beans (15 oz) drained
- 1 can tomato sauce (15 oz)
- 1 yellow onion medium
- 1 bell pepper (any color)
- 1 jalapeno pepper or extra for a spicier chili
- 3 cloves garlic
- 1-2 tsp avocado oil or olive oil
- 1 ½ TBSP chili powder
- 1 TBSP cumin ground
- 1 tsp dried oregano leaves
- ¼ tsp smoked paprika
- salt to taste (I use ¼ tsp, sea salt
Instructions
- You will use the entire contents of the canned chili beans (pinto beans in a flavorful chili sauce) and tomato sauce. Drain the kidney beans and black beans. For added texture, fork mash the black beans while keeping the other beans whole.
- Peel and dice onion. Dice peppers. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. For a spicier chili dice everything but the stem. You can even add a second pepper! Peel and mince 3-4 cloves fresh garlic.
- Add 1-2 tsp oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add peppers and garlic.
- Season with chili powder, cumin, smoked paprika, and salt. Mix well and sauté for a minute or so until fragrant.
- Next add the tomato sauce and beans. Increase heat until chili starts to boil then stir and reduce heat to an active simmer. Cook covered for 20 minutes.
- Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add-in if you'd like to make it spicier. Portion chili into bowls, add your favorite toppings, and enjoy!
Notes
- TOPPING IDEAS: sliced jalapeños, pickled red onions, fresh pico de gallo or salsa, sliced avocado, green onion or cilantro, corn chips, sour cream or greek yogurt (vegan or regular) and/or shredded cheddar cheese (skip for vegan).
- pickled red onions
- pickled red onions
- As written, this chili is super thick and chunky. It's one of my most meaty meatless chilis for sure. If you prefer a thinner chili, some extra tomato sauce or vegetable broth can be added. Simply increase spices to compensate, to taste.
- Nutrition Facts below are estimated per cup of chili using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
765mg
(32%)
Potassium
991mg
(21%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
1792IU
(36%)
Vitamin C
39mg
(43%)
Calcium
102mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 765mg | 32% |
| Potassium | 991mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 1792IU | 36% |
| Vitamin C | 39mg | 43% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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