This meatless three bean chili recipe is rich in flavour from lots of chili powder, cumin and coriander and has a hit of smoky spice from chipotle peppers. It’s super hearty and will warm ya right up on a cold day! Garnish with your favourite toppings!
Hi everyone! How was your weekend? Are you wondering how I’m doing with my meatless March adventure? So, for those of you who aren’t familiar, basically I’d enjoy a whole month of vegetarian-only meals.
Though, I’m not a vegetarian, I absolutely love vegetarian and vegan eats.
This past month, I got a huge hankering for some of my faves like wings and chili.
You know when all is going through your mind is that and you can’t let it go until you have? That was me, LOL. Good thing I love spicy cauliflower wings and I was covered with this yummy vegetarian chili.
This meatless chili is so hearty, even meat lovers would inhale a huge bowl of it. While it’s no longer meatless March, any day is a good one to chow down on a bowl (if you ask me).
Ingredients for Three Bean Chili
You basically have similar components in a meatless chili as you would for a regular meat-based one, except, of course, there’s no meat.
There are:
- Plenty of beans
- Veggies, like celery, bell pepper and mushrooms
- Aromatics, like onion and garlic
- Canned tomatoes and tomato paste
- Lots of flavourful seasoning
- Cider vinegar
- Olive oil
Tip: If you want to add a beef-like texture, try using veggie meat crumbles. You can omit one can of beans and replace with some of that (if you like).
I often use veggie meat crumbles and used it in this vegan sloppy joe recipe (so good).
Best Beans To Use
For this three bean chili recipe (or most chili recipes, really) I often use any of the following canned beans:
- Black beans
- Kidney beans
- White kidney beans
- Romano beans
- Great Northern beans
Why We Love Beans
Beans are a staple in our home, both dried and canned. Whenever possible, I buy the no salt added variety of canned beans and, of course, I always rinse them before using.
Beans are not only pretty inexpensive, but they are tasty and versatile.
I use them in salads, burgers, soups, dips, and chili on the regular. I can honestly say that I’ve never eaten as many beans as I do now.
Garnish Ideas
As you know, I’m all about those garnishes for extra flavour and pops of colour. I enjoy any of these:
- Cilantro
- Green onion or diced red or white onion
- Sliced avocado
- Sliced hot peppers
- Diced fresh tomato
- Squeeze of lime
Leftovers and Storing
Properly store leftover chili in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.
Alternatively, you can freeze this three bean chili. It’s a great recipe to meal prep and certainly helps with those busy days. Here are some easy ways you can freeze it:
- Vacuum sealer bags: After the chili has cooled, portion as desired into vacuum sealer bags (follow the instructions for your vacuum sealer to seal). Once sealed, place the bags onto a sheet pan and spread them out flat. Place the sheet pan into the freezer for a few hours or until the chili has frozen. Once frozen, you can remove the sheet pan and stack the frozen packages of chili neatly in the freezer and freeze for up to 4 to 6 months.
- Sealable freezer bags: After the chili has cooled, portion as desired into your favourite resealable freezer bags, leaving some headspace at the top of the bag for the liquid to expand as it freezes. Once the chili is in the sealed bags, place the bags onto a sheet pan and spread them out flat. Place the sheet pan into the freezer for a few hours or until the chili has frozen. Once frozen, you can remove the sheet pan and stack the frozen packages of chili neatly in the freezer and freeze for up to 4 to 6 months.
- Freezer-safe containers: After the chili has cooled, portion as desired into your favourite freezer-safe containers, leaving some headspace at the top of the container for the liquid to expand as it freezes. Cover with the container lid and freeze for up to 4 to 6 months.
Tip: When freezing the chili, don’t forget to label the bag or container with the recipe name and date it was made, so you’ll know for later.
When ready to enjoy, thaw the chili overnight in the refrigerator. Reheat before serving.
Reheating
To reheat the chili, place it in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. As you are reheating, if the chili is too thick, add a splash of vegetable broth or water to thin out the chili to your desired consistency.
Tips for Making This Recipe
- Canned romano, black bean and white kidney beans were used in this recipe. Use whatever you have on hand (suggestions above). And if you only have one type of bean, that’s okay too!
- Don’t have fresh mushrooms on hand, only canned? No worries! Drain those and use an equivalent quantity of canned mushrooms.
- Like things more or less spicy? Just adjust the cayenne and chipotle peppers to taste.
More Yummy Meatless Recipes
If you make this three bean chili recipe, be sure to leave a comment below!
Three Bean Chili (Meatless Chili Recipe)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 3 cups sliced baby bella (cremini) or white button mushrooms
- 2 ribs celery, sliced about ¼-inch thick
- 3 tablespoons tomato paste
- 2 bell peppers, cut into bite-sized pieces (medium dice)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cayenne pepper
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 (28-ounce) cans whole peeled tomatoes, tomatoes roughly mashed with a potato masher to break up before using
- 2 to 3 chipotle peppers in adobo sauce, chopped (or 1 to 2 teaspoons of chipotle powder or smoked paprika)
- 1 (19-ounce) can no salt added black beans, rinsed and drained
- 1 (19-ounce) can no salt added romano beans, rinsed and drained
- 1 (19-ounce) can no salt added white kidney beans, rinsed and drained
- 1 tablespoon apple cider vinegar
Garnish Ideas (optional)
- Sliced jalapeno
- Chopped cilantro
- Sliced green onion
- Sliced avocado
- Crushed tortilla chips
Instructions
- Heat olive oil in a large enameled cast-iron Dutch oven over medium heat.
- Add onion and cook, stirring often, until softened slightly, about 3 to 4 minutes,
- Stir in garlic and cook for 1 minute.
- Add mushrooms and celery, stirring often, until the celery has softened and the mushrooms have released some of their moisture, about 5 minutes.
- Add tomato paste and stir to combine. Cook for 1 minute.
- Add bell peppers, chili powder, cumin, coriander, cayenne pepper, salt and black pepper. Stir to combine.
- Add tomatoes and chipotle peppers. Stir to combine. Bring to simmer, cover and cook for 15 minutes or until vegetables are almost tender.
- Add all of the beans, stirring to combine, and cook for an additional 10 minutes, covered.
- Stir in apple cider vinegar. Serve and garnish to taste (if desired) with any of the garnish ideas or your favourite chili toppings. Enjoy!
Notes
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Sues says
Aw, as long as you learned, that’s all that matters! Haha I’m not sure I could do it either… But I do love having meatless meals often and this chili looks delicious!! We’re getting more snow here tomorrow, so this would be the perfect little warmup!
Girl Heart Food says
Haha – definitely 😉 Thanks Sues! Try and stay warm!!
Amy | The Cook Report says
I love chilli and this veggie version looks amazing!
Girl Heart Food says
I do too! Thanks Amy 🙂
Priya says
wow! this bean chilli looks so delicious! Its so healthy too..
Girl Heart Food says
Thanks Priya 🙂
Sarah says
LOL.. you’re too funny. Oh well lololol.
This chili sounds delicious though, and if you can believe it- it’s supposed to SNOW here tonight! I’m so annoyed- it’s supposed to be SPRING! I guess I’ll be makin soup!
Girl Heart Food says
Hehehe 😉 Oh no for snow! Yeah, like, bring on spring, am I right? I guess it will be here soon enough…hopefully!! Thanks Sarah!
Leanne | Crumb Top Baking says
We love chili in our house! Whether it’s ground beef or turkey, or vegetarian like this one, chili is always super filling and a great way to feed a crowd. Love the smokey flavour you’ve added to this one, and you can’t go wrong loading it up with three different kinds of beans! I’ll be saving this one to try on our next cold, snowy day!
Girl Heart Food says
We do too! Thank you Leanne! Hope you’re having an awesome week 🙂
Katherine | Love In My Oven says
You don’t even have to feel bad about caving – I don’t know how you went as long as you did!! I would be eating wings the first week, haha
You definitely made up for things with this chili though; we love our beans too. So cheap and convenient, and GREAT for you. I need more of these hearty dishes in my dinner repertoire. Pinning for sure! Hope you had a great weekend my friend!
Girl Heart Food says
Haha – glad I’m not alone 😉 Thank you Katherine! Hope you get to try this one out soon 🙂
Thao @ In Good Flavor says
Two weeks is a great job in my book, Dawn! I would have never made it that long. It’s over when I smell steak cooking especially on the grill. This chili is so robust and satisfying that I would not miss the meat at all! In fact, it will be the perfect comfort meal on Wednesday when we get hit with another 8-inches of snow.
Girl Heart Food says
Thanks Thao!! Try and stay warm, my friend 🙂
Sadhna Grover says
I love three beans combination, I love the combinations and vegetables you have used in this recipe.
Girl Heart Food says
Thank you Sadhna 🙂
Karen (Back Road Journal) says
I always keep a large selection of beans in my pantry and your chili sounds great. I’m with you, as much as I enjoy vegetables I couldn’t go a whole month without eating any meat.
Girl Heart Food says
Me too! So convenient! Thanks Karen! Hope you get a chance to try this one out 🙂
Kelsie | the itsy-bitsy kitchen says
Hey, you lasted a long time! Don’t feel bad for caving–wings are kinda hard to resist right? This chili sounds AMAAAZING! I love a good, hearty chili and it’s been pretty cold and gray here for awhile, which means I need some of this deliciousness ASAP! Have a great week, Dawn!
Girl Heart Food says
Totally!! Thanks Kelsie! Have a lovely week too 🙂
Milena says
Well, I would not have lasted even one week. Maybe three days, tops. I love wings too, so not even sure about three days, lol. You did great! This three bean chili does sounds perfect…especially since the weather here is also not giving up.. Snow storm in the mountains last night and snow/rain down here..There will be at least one more before winter is gone, so will have a chance to enjoy chili soon. Pinned!
Girl Heart Food says
Haha – good to know 😉 We still have snow here too and the winter jackets are still needed. Hopefully, it’ll warm up soon! Thanks Milena! Hope you like this one 🙂
annie@ciaochowbambina says
HAHAHA!! I can imagine it….”I want WINGGGGGGGGS!” I would be the same way, my friend! But this three bean chili sure would carry me far! I’m a fan! Just perfect for these (still) snowy days! Have a great week! Cheers! XOXO
Girl Heart Food says
Right?! So happy to hear I’m not the only one 😉 Thanks Annie! Have a great week too! XOXO
David @ Spiced says
I don’t blame you for caving in, Dawn. Not one bit. Funny story: Laura tried the vegetarian thing for a while (before I met her) and chicken wings were her downfall, too. I admit that I do love wings, but I think a good burger would be my downfall. Either way, this chili sounds amazing! We’ve been frigid cold here lately, too (what the heck?? Springs starts tomorrow…officially at least), and a good bowl of this chili would be an excellent lunch idea. I might just have to make that happen!
Girl Heart Food says
Burgers are so good too, especially with lots of cheese and onion! It’s cold here too, so I understand!! Thanks so much, David, and try and stay warm 🙂
Jennifer @ Seasons and Suppers says
Great chili! I don’t really miss the meat in chili. Now wings. That’s a whole other deal. I don’t blame you for caving 🙂
Girl Heart Food says
Thanks Jennifer! Haha – I hear ya!! Thanks so much 🙂
Mary Ann | The Beach House Kitchen says
Perfect for these winter days that seem to be hanging on Dawn! Love the three different kinds of beans too! So nice and hearty! Pinned! Hope your week is wonderful! XO
Girl Heart Food says
So true!! Thanks Mary Ann! Same to you! XO