Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 0.5 cup kidney beans (dried, soaked overnight and drained); 0.5 cup black beans (dried, soaked overnight and drained); 0.25 cup pinto beans (dried, soaked overnight and drained); 1 tbsp oil; 1 pcs onion (large, diced); 1 pcs bell pepper (large, any color, diced); 1 pcs carrot (medium, diced); 1 pcs celery (stalk, diced); 4 pcs garlic (cloves, minced); 3 pcs tomato (large, diced); 2 tbsp tomato paste; 2 cup water; 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper; 1 pcs lime (cut into wedges, for serving); 3 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(115)

TASTE SCORE

9/10

A hearty, smoky bowl of chili packed with three kinds of beans, tender vegetables, and warm spices. This meatless version delivers all the rich, satisfying flavor of classic chili without the beef. Perfect for game day, cozy dinners, or anytime you crave a big bowl of comfort.

PREP

15m

COOK

40m

SERVES

1 CUP

249 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the beans overnight.
Rinse the dried kidney beans, black beans, and pinto beans. Place them in a large bowl, cover with plenty of water, and let soak for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking reduces cooking time and makes beans easier to digest.
pressure cook · ~20 min
Pressure cook the beans until tender.
Transfer the soaked and drained beans to a pressure cooker. Add enough water to cover by about an inch. Pressure cook for 15 to 20 minutes until the beans are soft. Drain and set aside.
TIPIf you don't have a pressure cooker, simmer the beans on the stovetop for 60 to 90 minutes until tender.
saute · ~11 min
Build the aromatic base.
1.Heat oil in a large heavy-bottomed pot over medium heat.
2.Add diced onion and sauté until translucent (4 to 5 minutes).
3.Add bell pepper, carrot, and celery. Cook until softened (5 to 6 minutes).
4.Add minced garlic and stir until fragrant (30 seconds).
TIPKeep the heat at medium to avoid burning the garlic.
saute · ~1 min
Bloom the spices.
1.Add cumin powder, smoked paprika, and chili powder to the pot.
2.Stir constantly and cook until fragrant (45 to 60 seconds).
TIPBlooming spices in oil deepens their flavor.
saute · ~7 min
Add tomatoes and tomato paste.
1.Add diced tomatoes and tomato paste to the pot.
2.Stir well, scraping up any browned bits from the bottom.
3.Cook until the tomatoes break down and release their juices (5 to 7 minutes).
simmer · ~30 min
Add beans, water, and oregano. Simmer.
1.Add the cooked beans, water, and dried oregano to the pot.
2.Season with salt and stir everything together.
3.Bring to a gentle boil, then reduce heat to low.
4.Cover and simmer for 25 to 30 minutes, stirring occasionally.
TIPThe chili will thicken as it simmers. If it gets too thick, add a splash of water.
mix · ~5 min
Adjust seasoning and finish.
1.Remove the lid and check consistency. Simmer uncovered for 5 minutes if you want it thicker.
2.Add black pepper and adjust salt if needed.
TIPChili always tastes better after sitting for 10 minutes off the heat.
serve
Ladle into bowls and serve with lime wedges and cilantro.
Spoon the hot chili into bowls. Squeeze fresh lime juice over each serving and scatter chopped cilantro on top.
TIPTop with diced avocado or a dollop of sour cream for extra richness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking the beans overnight cuts stovetop cooking time and improves digestibility.
2
Bloom the cumin, smoked paprika, and chili powder in hot oil for about a minute to deepen their flavor.
3
Cook the tomatoes and tomato paste until they break down and darken slightly for a richer base.
4
If the chili gets too thick as it simmers, add a splash of water to loosen it.
5
Let the chili rest off the heat for 10 minutes before serving — the flavors meld and improve.
6
Store leftovers in the fridge for up to 5 days; the chili tastes even better the next day.

RECIPE VARIATIONS

Adapt it for your goals.

smoky chipotle

Smoky chipotle

Add 1-2 chopped chipotle peppers in adobo sauce along with the tomatoes for a smoky, spicy kick that complements the smoked paprika.

beer infused

Beer-infused

Replace 1 cup of water with a dark beer like stout or porter to add malty, bitter depth that pairs beautifully with the beans and spices.

extra veggie

Extra-veggie

Stir in 1 cup of diced zucchini or corn kernels during the last 10 minutes of simmering for added texture and sweetness.

high protein

High-protein

Add 1 cup of cooked quinoa or crumbled firm tofu after simmering to boost protein without changing the chili's character.

mild & kid friendly

Mild & kid-friendly

Replace chili powder with an extra teaspoon of smoked paprika and use sweet paprika instead, omitting any cayenne for a gentle, crowd-pleasing heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Fiber

The trio of kidney, black, and pinto beans provides a substantial amount of dietary fiber, which supports healthy digestion and helps keep you full longer.

✓