Chili · Three-Bean Vegetarian
Hearty Three-Bean Vegetarian Chili
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Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for jalapeno
Instead of jalapeños
- Serrano: About half as many. Hotter and brighter.
- Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
- Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.
Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for vegetable broth
Instead of broth
- Chicken broth: The same amount. Richer and more savory; not vegetarian.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
Step 1 of 7
Heat the oil in a Dutch oven over medium heat. Add the onion, both bell peppers and the jalapeño and cook, stirring, until soft.
Step 2 of 7
Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste and stir until the spices smell toasty.
Step 3 of 7
Add the sweet potato, crushed tomatoes, all three beans, broth and salt. Stir and bring to a .
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 4 of 7
Lower the heat and , partly covered and stirring now and then, until the sweet potato is tender and the chili has thickened.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 5 of 7
Stir in the corn and cook until hot.
Step 6 of 7
Stir in the lime juice, then taste and add more salt if needed.
Step 7 of 7
Ladle into bowls and top with avocado, cilantro and green onions.
All done
Enjoy!
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