Geri World

Hearty Three-Bean Vegetarian Chili

This vegetarian chili is a cold-weather staple built around three varieties of beans, sweet bell peppers, and smoked spices. It develops deep flavor with a gentle 35-minute simmer and stores exceptionally well for weekly meal prep.

Prep Time & Yield

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) dark red kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (28 oz) diced fire-roasted tomatoes with juices
• 1 can (6 oz) tomato paste
• 2 cups low-sodium vegetable broth
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon apple cider vinegar or fresh lime juice

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
2. Bloom the Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 60 to 90 seconds until fragrant, stirring constantly to prevent the garlic from burning.
3. Build the Base: Add the tomato paste and stir to coat the vegetables evenly. Pour in the diced fire-roasted tomatoes (with their juices) and the vegetable broth. Use a wooden spoon to deglaze any browned bits from the bottom of the pot.
4. Add Beans and Simmer: Stir in the drained black beans, kidney beans, and pinto beans. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially with a lid, and let simmer for 30 to 35 minutes, stirring occasionally.
5. Finish and Balance: Remove the pot from heat. Stir in the apple cider vinegar or lime juice to brighten the flavors. Taste and adjust salt or pepper as desired.
6. Serve: Ladle into bowls and serve warm with your choice of sliced avocado, sharp cheddar cheese, sour cream, diced cilantro, or warm cornbread.

Recipe Notes & Storage

Storage: Allow chili to cool completely before transferring to an airtight container. Keeps refrigerated for up to 5 days or frozen for up to 3 months.

Texture Tip: If you prefer a thicker, heavier texture, use an immersion blender to pulse the chili 2 or 3 times right before serving, or mash a cup of the beans against the side of the pot with a spoon.