Vegetarian 3 Bean Chili Recipe

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 large (about 475–590 ml diced; 2–2½ cups)yellow onion, finely diced
• 2 large (about 475–590 ml diced; 2–2½ cups)bell peppers, stemmed, deseeded and finely diced
• 1 large (about 180 ml diced; ¾ cup)poblano pepper, stemmed, deseeded and finely diced
• 3–4 clovesgarlic, minced
• 15 ml each (1 tbsp each)dark ancho chilli powder, chipotle chilli powder and ground cumin
• 7.5 ml each (1½ tsp each)smoked paprika, ground coriander and dried oregano (not ground)
• 30 ml (2 tbsp)tomato paste
• 415 ml (1¾ cups); the original recipe uses 355 ml beer (12 oz) and 60 ml stock (2 oz)beer or stock
• 1 can each, 411 g (14.5 oz)fire-roasted diced tomatoes and crushed tomatoes, undrained
• 2 wholedried bay leaves
• 1 can, 411 g (14.5 oz), drained and rinsedred kidney beans
• 1 can, 411 g (14.5 oz), drained and rinsedblack beans
• 1 can, 454 g (16 oz)refried beans
• 150 g (1 cup)frozen corn kernels
• 15–30 ml (1–2 tbsp), or more to tastefresh lime juice
• To tastekosher salt and ground black pepper
• Optionalpico de gallo, for topping
• To servechips or cornbread

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large, heavy-based pot or Dutch oven over medium heat. Add the onion and all three peppers and cook, stirring now and then, until softened, about 7–8 minutes. Stir in the garlic, chilli powders, cumin, paprika, oregano and coriander, then season with 5 ml (1 tsp) salt and 2.5 ml (½ tsp) ground black pepper. Cook for about 1 minute, until fragrant. Add the tomato paste and cook, stirring, for about 2 minutes, until caramelised.

2. 2

   Deglaze the pot

   Slowly pour in the beer, scraping the browned bits from the bottom of the pot with the back of a wooden spoon. Bring to a simmer, then add the tomatoes and bay leaves. Raise the heat to medium-high to bring the mixture back to a simmer, then turn it down straight away to maintain a gentle simmer.

3. 3

   Simmer the chilli

   Cover the pot and simmer for 10 minutes. Remove the lid, stir and simmer for a further 10 minutes.

4. 4

   Add the beans

   Stir in the kidney beans, black beans, refried beans and frozen corn. Bring the chilli back to a gentle simmer over medium heat, then immediately reduce the heat to low. Cook for 8–10 minutes, until thickened and heated through. Stir in the lime juice and taste, adjusting with salt, pepper, hot sauce and/or more lime juice as desired. Remove and discard the bay leaves with tongs.

5. 5

   Serve the chilli

   Ladle the warm chilli into bowls and add any desired toppings. Serve with chips or cornbread if you like.

What is three-bean chilli?

Chilli is a hearty American dish built around seasoned vegetables, tomatoes and beans, with roots in the food traditions of the American Southwest. This meat-free version gets its substance from three kinds of beans rather than meat.

The mix works well because whole beans give the chilli texture, while refried beans help thicken the tomato-rich base. Smoky spices and a squeeze of lime round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 2g protein, 12g carbs, 4g fat.

The beans and corn supply most of the carbohydrates, while olive oil contributes much of the fat; the beans also provide some protein. Serve a bowl with extra vegetables or a fresh salad alongside to balance the meal.

Build the flavour base

Softened vegetables: Give the onion and peppers their full 7–8 minutes in the pot so they lose their raw edge before the spices go in.

Bloomed spices: Stir the seasonings through the warm vegetables for about a minute, then cook the tomato paste for about two minutes to deepen its flavour.

Choose your liquid

Beer: The recipe suggests beer for deglazing; scrape the pot as you pour so the browned bits join the chilli.

Stock: Use stock instead if you prefer not to cook with beer. The ingredient list also describes a combination of beer and stock, so either option or a mix can be used.

Get the texture right

Whole beans: Kidney and black beans hold their shape and make each spoonful substantial. Drain and rinse them before adding.

Refried beans: These blend into the liquid and help the chilli thicken. Simmer gently after adding them, stirring so the thicker mixture does not catch on the bottom.

Follow the simmering stages

Tomato base: Simmer the tomatoes and bay leaves covered for 10 minutes, then uncover and cook for another 10 minutes to let the flavours mingle.

Beans and corn: Once added, cook for 8–10 minutes over low heat. The chilli is ready when it is hot throughout and thickened to your liking.

Finish and serve

Lime: Stir it in at the end, then taste before adding more; its acidity lifts the smoky, savoury flavours.

On the side: The recipe suggests chips or cornbread. Pico de gallo is an optional topping for a fresh contrast.

Recipe notes & tips

• Dice the onion and peppers to a similar size so they soften evenly.
• Keep the heat moderate while the tomato paste cooks, stirring often to prevent it catching.
• Scrape the bottom of the pot well as you add the beer or stock.
• Stir more frequently once the refried beans go in, since they make the chilli thicker.
• Add lime juice gradually and taste before adding more.
• Remove both bay leaves before serving.

Variations

• Stock-only version: Replace the beer with stock for a chilli made without beer.
• Beer and stock mix: Use 355 ml beer and 60 ml stock, as suggested in the recipe notes.
• More heat: Add hot sauce to taste when adjusting the seasoning.
• Fresh topping: Spoon pico de gallo over each bowl just before serving.
• Extra smoky flavour: Keep the smoked paprika and chipotle chilli powder in the spice mix.

Common mistakes to avoid

• Rushing the vegetables: They may stay firm; cook them for the full 7–8 minutes until softened.
• Skipping the scrape: Browned bits add flavour; loosen them from the pot as you pour in the liquid.
• Boiling hard: A vigorous boil can make the chilli catch; lower the heat to maintain a gentle simmer.
• Adding the beans too early: They need only 8–10 minutes in the final stage; add them after the tomato base has simmered.
• Leaving in the bay leaves: They are not meant to be eaten; remove both before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; add a splash of water or stock if it has thickened too much.

Frequently asked questions