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Three Bean Chili
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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 cups
Calories: 226 kcal
Course:
Main Course
Cuisine:
American , Vegetarian
Ingredients
- 1 can pinto chili beans (15 oz)
- 1 can light red kidney beans (15 oz) drained
- 1 can black beans (15 oz) drained
- 1 can tomato sauce (15 oz)
- 1 medium yellow onion
- 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 ground cumin
- 1 tsp dried oregano leaves
- ¼ tsp smoked paprika
- sea salt to taste (I use ¼ tsp)
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!
Cup of Yum
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
Calories
226kcal
(11%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
765mg
(32%)
Potassium
991mg
(28%)
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
% 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.