Three Bean Vegetarian Chili

Three Bean Vegetarian Chili -- Supper for a Steal

Who would have thought weekend temperatures would be in the 40’s in March here in Florida. We are currently experiencing quite a late cold front, making it perfect cornbread and chili weather.

I know there is some debate as to whether chili should have beans or not, but when you are making a vegetarian chili there isn’t really an option to forgo beans. This is a great recipe for #MeatlessMarch, just one bowl and I was stuffed.

For the beans I used black, white kidney, and chickpeas (garbanzo beans), but really any mixture of your favorites would be perfect. I just happened to have all those in the pantry.

Three Bean Vegetarian Chili - Supper for a Steal

Three Bean Vegetarian Chili
Cook time: 
Total time: 

Serves: 6-8

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large bell pepper (I used half red & half green) seeded and diced
  • 8 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 3 tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cups water
  • 1 (28oz) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1 (15oz) can black beans
  • 1 (15oz) can garbanzo beans
  • 1 (15oz) can white kidney beans
  • 1 cup frozen corn kernels, thawed
  • Salt to taste
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • Cheese and plain Greek yogurt, for garnish

  1. In a large soup pot heat the oil over medium high, add onion and cook until translucent, about 3 minutes.
  2. Add pepper and cook and additional 3 minutes until it beings to brown. Add garlic and cook 1 minutes. Reduce heat to medium
  3. Add cumin, chili powder, and cayenne and stir to coat the veggies. Let cook 1 minute.
  4. Add 2 cups of water, stir well to combine. Bring to a boil then reduce heat to a simmer, let simmer until slightly thickened, about 5 minutes.
  5. Stir in tomatoes, oregano and brown sugar, return to a simmer. Simmer, uncovered, for 25 minutes.
  6. Add beans and corn, gently incorporate. Turn burner to low and allow to rest covered 10-15 minutes.
  7. Remove from heat and stir in salt to taste, cilantro, and lime juice.

Adapted from The Curvy Carrot

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