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Vegetarian Chili with Beans

This vegetarian chili is so good, meat-eaters won’t miss the beef. It’s loaded with three types of beans, fire-roasted tomatoes, and just the right amount of spice. The longer it simmers, the better it gets. Make a big pot on Sunday and you’ve got easy dinners all week. Top with sour cream, cheese, and green onions for the full experience. It’s the kind of meal that brings everyone to the table.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can pinto beans
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper

Method
 

  1. Sauté onion and bell pepper in olive oil. Always taste as you go — you can add more seasoning, but you can't take it away! Make sure your pan is properly heated before adding ingredients — you should hear a nice sizzle. Don't overcrowd the pan or things will steam instead of getting that beautiful golden color.
  2. Add garlic and cook 1 minute.
  3. Add all beans (drained and rinsed).
  4. Add both types of tomatoes.
  5. Stir in spices.
  6. Simmer 30-45 minutes, stirring occasionally. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  7. Season with salt and pepper. Always taste as you go — you can add more seasoning, but you can't take it away!