Hearty Three-Bean Vegetarian Chili

Filling, flavor-packed chili perfect for meat-free meals and batch cooking

This three-bean vegetarian chili is a comforting, robust dish that’s perfect for a meat-free dinner rotation. Packed with beans, fresh vegetables, and warming spices, it’s designed to keep you full and satisfied, with easy batch-cooking potential for the week ahead.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion (chopped)
• 1 large red bell pepper (chopped)
• 2 medium carrots (chopped)
• 2 celery ribs (chopped)
• ½ teaspoon salt (divided)
• 4 garlic cloves (minced or pressed)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 28-ounce can diced tomatoes with juices
• 2 15-ounce cans black beans (rinsed and drained)
• 1 15-ounce can pinto beans (rinsed and drained)
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons fresh cilantro (chopped, plus extra for garnish)
• to taste sherry vinegar or lime juice (about 1 to 2 teaspoons)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering. Add chopped onion, bell pepper, carrots, celery, and half the salt. Cook, stirring occasionally, until vegetables soften and onion turns translucent, about 7 to 10 minutes.
2. Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
3. Add diced tomatoes with their juices, drained black and pinto beans, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer. Let cook uncovered, stirring occasionally, for 30 minutes to blend flavors.
4. Remove bay leaf. For a thicker texture, transfer about 1½ cups of chili with some liquid to a blender and puree until smooth, then stir it back into the pot. Alternatively, use an immersion blender or mash some chili with a potato masher.
5. Stir in chopped cilantro and vinegar to brighten the flavors. Adjust salt to taste. Serve hot with your favorite garnishes like avocado, sour cream, or cheese. Store leftovers in the fridge for up to 4 days or freeze for longer.

Nutrition

This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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