If you are looking for a hearty, flavorful, and nutritious dish that easily satisfies a crowd (or just your own craving for comfort food), this 3 Bean Vegetarian Chili Recipe is an absolute gem. With a vibrant mix of beans, bell peppers, and a kick of jalapeño spice, this chili offers the perfect balance of warmth, texture, and rich seasoning. It’s packed with protein and fiber, making it a fulfilling plant-based meal that never feels like it’s missing anything. Whether you’re a long-time vegetarian or just trying something new, this slow-cooked delight will quickly become a staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients ready for this chili is simple and straightforward, which is part of what makes the recipe so accessible. Each component brings something special: colorful bell peppers add sweetness and crunch, the trio of beans boosts protein and fiber, and the spices deliver that signature chili warmth and complexity.
- 1 onion: Provides a savory foundation with a slight sweetness when cooked down.
- 2 bell peppers (red & yellow): Add bright color and gentle sweetness that complements the spice.
- 3 jalapeños: Provide the heat; be sure to remove seeds for milder chili or leave them for extra kick.
- 1 (28oz) can diced tomatoes: Offers juiciness and a tangy base to marry all the flavors together.
- 1 (15oz) can chickpeas, drained & rinsed: Adds a creamy texture and a nutty flavor to the chili.
- 1 (15oz) can kidney beans, drained & rinsed: Classic chili bean with a firm bite.
- 1 (15oz) can black beans, drained & rinsed: Extra depth of earthiness and soft texture.
- 2 teaspoons minced garlic: Gives richness and a savory boost that enhances all the other ingredients.
- 2 tablespoons chili powder: The heart of the spice mix that adds warmth and complexity.
- 1 teaspoon kosher salt: Enhances all flavors without overpowering.
- 1/4 teaspoon cayenne pepper: Adds a subtle heat lift; adjust to your preference.
- 1 teaspoon cumin: Introduces a smoky, earthy note essential for good chili.
How to Make 3 Bean Vegetarian Chili Recipe
Step 1: Prepare Your Veggies
Start by dicing the onion, bell peppers, and jalapeños. For the jalapeños, remove the seeds and white ribs to control the heat level. The best way is to slice them in half lengthwise and scoop out the insides with a small spoon before chopping. This simple prep ensures your chili has balanced heat without being overpowering.
Step 2: Combine All Ingredients in Your Slow Cooker
Next, add the diced veggies, canned diced tomatoes, chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin directly into the crock of your slow cooker. Give everything a good stir to blend the ingredients well. This stage is where the flavors begin to harmonize, creating the bold base for your chili.
Step 3: Slow Cook to Perfection
Set your slow cooker on low and let the chili simmer for 7-8 hours, or on high for 3-4 hours if you’re short on time. This slow cooking method allows the spices to develop fully and the beans and vegetables to meld into a wonderfully textured, deeply flavorful dish that tastes even better the next day.
How to Serve 3 Bean Vegetarian Chili Recipe
Garnishes
One of the best parts about chili is customizing it with your favorite toppings. Try dollops of sour cream or Greek yogurt for creaminess, sprinkle shredded cheddar cheese for richness, or add fresh chopped cilantro and green onions for freshness and crunch. Each garnish adds personality and makes every bite exciting.
Side Dishes
This 3 Bean Vegetarian Chili Recipe pairs beautifully with a variety of sides like warm cornbread, a simple green salad, or even tortilla chips for scooping. These sides complement the chili’s hearty, spicy profile and round out the meal perfectly.
Creative Ways to Present
Want to switch things up? Consider serving this chili over a bed of rice or baked potatoes, or even use it as a filling for vegetarian tacos or nachos. The versatility of this chili lets you get playful and enjoy it in new and delicious ways.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its freshness and flavors, making it a fantastic option for quick lunches or dinners later in the week.
Freezing
If you want to enjoy this 3 Bean Vegetarian Chili Recipe well beyond the initial meal, freeze it in portioned containers. It freezes and reheats wonderfully, maintaining both flavor and texture without any fuss.
Reheating
To reheat, warm the chili gently on the stovetop or in the microwave until heated through. If it’s a bit thick, add a splash of water or vegetable broth to loosen it up while reheating. This way, it feels fresh and satisfying every single time.
FAQs
Can I make this recipe spicier or milder?
Absolutely! The jalapeños and cayenne pepper control the heat level here. You can add more jalapeños or keep the seeds for extra spice, or remove them entirely to make a milder version.
Can I substitute the beans used in this chili?
Yes, the beauty of this chili is its flexibility. You can swap any of the beans for your favorites like pinto or navy beans. Just keep the total quantity about the same for best texture.
Is this chili suitable for freezing and reheating?
Definitely! This chili freezes excellently and reheats well without losing flavor or texture, making it perfect for meal prep and busy days.
Can I make this recipe on the stove instead of a slow cooker?
Yes! Simply sauté the vegetables, then simmer everything together in a pot on the stove for at least an hour to develop the flavors.
What are some good vegan toppings for this chili?
Great vegan options include avocado slices, jalapeño slices, nutritional yeast, fresh cilantro, or a squeeze of lime. These add freshness and extra flavor without dairy.
Final Thoughts
You simply cannot go wrong with this 3 Bean Vegetarian Chili Recipe. It’s easy, affordable, and bursting with flavor, making it a fantastic year-round crowd-pleaser. The slow cooker does all the heavy lifting, which means more time to relax and anticipate that first comforting spoonful. I encourage you to try this recipe soon—you just might find your new favorite chili that warms your soul and satisfies all those cozy cravings.
Print
3 Bean Vegetarian Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 7-8 hours
- Total Time: 7 hours 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This hearty 3 Bean Vegetarian Chili is a flavorful, slow-cooked dish packed with a trio of beans, diced vegetables, and a blend of spices. Perfect for a comforting meal, it is easy to prepare and allows the flavors to meld beautifully over several hours in a slow cooker. Ideal for vegetarians and chili lovers looking for a nutritious and satisfying dinner option.
Ingredients
Vegetables
- 1 onion, diced
- 2 bell peppers (1 red & 1 yellow), diced
- 3 jalapeños, seeds and light colored insides removed, diced
Beans and Tomatoes
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Spices and Seasonings
- 2 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
Instructions
- Prepare the Vegetables: Dice the onion, bell peppers, and jalapeños. To remove the seeds and light-colored insides from the jalapeños, cut them in half lengthwise and use a small spoon to scoop out the seeds and membranes, then dice the remaining green parts.
- Combine Ingredients in Slow Cooker: Add the diced vegetables, canned diced tomatoes, chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin to the crock of a slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Set the slow cooker to low heat and let cook for 7-8 hours, or alternatively, cook on high heat for 3-4 hours. This slow cooking process allows all the flavors to blend and develop deeply.
- Serve: Once cooked, serve the chili hot with your choice of garnishes such as sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, green onions, or any favorite chili toppings you prefer.
Notes
- Removing seeds from jalapeños helps control the heat level, but you can adjust this to your taste by leaving some seeds in for added spice.
- This chili can be made in advance and reheated, flavors will deepen over time.
- For a vegan version, substitute any non-vegan toppings like sour cream and cheese with plant-based alternatives.
- Consider serving with cornbread or over rice for a complete meal.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
