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Chili · Three-Bean Vegetarian

Hearty Three-Bean Vegetarian Chili

Black, kidney and pinto beans with sweet potato, peppers and plenty of chili spices in one pot. Thick, smoky and every bit as filling as the beef version.

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Prep
15 min
Cook
45 min
Total
1 hr
Serves
6
Level
Easy

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can crushed tomatoes, 28 oz
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 can kidney beans, 15 oz, drained and rinsed
  • 1 can pinto beans, 15 oz, drained and rinsed
  • 1 ½ cups vegetable broth
  • 1 ½ tsp kosher salt
  • 1 cup frozen corn
  • 1 tbsp lime juice
  • avocado, cilantro, sliced green onions, for topping

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, both bell peppers and the jalapeño and cook, stirring, until soft.
  2. Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste and stir until the spices smell toasty.
  3. Add the sweet potato, crushed tomatoes, all three beans, broth and salt. Stir and bring to a boil.
  4. Lower the heat and simmer, partly covered and stirring now and then, until the sweet potato is tender and the chili has thickened.
  5. Stir in the corn and cook until hot.
  6. Stir in the lime juice, then taste and add more salt if needed.
  7. Ladle into bowls and top with avocado, cilantro and green onions.

Tip: Chili powder blends vary in heat. Add a pinch of cayenne at the end if you want more kick.

Tip: Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage: Refrigerate up to 4 days or freeze up to 3 months. The flavor improves overnight.

Make ahead: Make it a day ahead and reheat gently, adding a splash of water if it's thick.

Estimated nutrition per serving: 340 calories · protein 16 g · carbohydrates 59 g · fiber 17 g · sugars 13 g · fat 7 g (saturated 1 g) · sodium 1,280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 20 of 20 ingredients.