3-Bean Vegetarian Chili Recipe

3-Bean Vegetarian Chili Recipe, The Ticking Heart

Hurray! It’s Autumn, my favourite season of the year! Why is it my favourite season? Because it’s that time of year when pumpkin spice everything emerges into baking and hot beverages, when I can wear a hooded sweater with my jean jacket and comfortable hiking boots, when I can curl up on the couch with a good book or movie and wrap myself in a fuzzy blanket, and when I can pour myself a steaming bowl of chili to warm my insides on a crisp, cool day.

Okay, so I don’t just reserve eating chili for cold weather. I love my chili recipe so much that it has been inducted into my weekly menu of fame all year long. In fact, my husband and I have dubbed Tuesdays as Chili Tuesdays. And yes, we eat this chili recipe EVERY Tuesday because it’s THAT GOOD! In fact, we’re disappointed when life disrupts our Tuesday routine and prevents us from having our weekly chili fill, so we make sure to move Chili Tuesday to another day of the week to satisfy our craving.

Did I mention this chili recipe is vegetarian? It can even be vegan if the cheese and sour cream are omitted when serving, but I’m a cheese lover and have to get my cheese fix at least several times a week.

I first discovered the original recipe from a Vegetarian Times magazine article when I had been exploring vegetarianism as a dietary option over ten years ago. I grew up eating beef, so I had only ever had beef chili before trying a vegetarian chili (by the way, my mom makes a fantastic beef chili, which I still make occasionally and will share in a future post).

I was skeptical when I first tried making the original vegetarian chili recipe from the Vegetarian Times magazine article (see original recipe here). I didn’t think it would be as filling as beef chili and I didn’t believe it would make a sufficient meal.

But was I ever surprised! The original recipe was so packed with protein from the beans and loaded with vegetables that I was FULL after eating a bowl! I was so impressed that I started making it on a regular basis.

I have been making this chili recipe for over ten years now and have modified and perfected it to suit my own personal tastes. The recipe below is my own version of the original Vegetarian Times chili recipe.

To see how my husband and I love to eat this vegetarian chili every week, see #3 under the section “How to Serve Vegetarian Chili.”

3-Bean Vegetarian Chili Recipe

Heat Level: Mild to Medium

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

Approximate Preparation Time: 15 minutes

Approximate Cook Time: 45 minutes

Makes approximately 8 bowls

Ingredients

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

Two (2) tablespoons olive oil

One (1) medium onion, diced

Four (4) cloves garlic, minced

Two (2) medium carrots, peeled and diced

One (1) bell pepper, seeded*, cored and diced

*Note: For a spicier chili, don’t remove the pepper seeds

One (1) 796 mL (28 fl oz) can crushed tomatoes

One (1) 540 mL (19 fl oz) can black beans, drained and rinsed

One (1) 540 mL (19 fl oz) can kidney beans, drained and rinsed

One (1) 398 mL (14 fl oz) can beans in tomato sauce, bean medley, or BBQ baked beans

One (1) cup water

One (1) 341 mL (12 fl oz) can corn niblets, drained

Two (2) heaping tablespoons chili powder

One (1) tablespoon light brown sugar

Two (2) teaspoons dried oregano

One-Two (1-2) tablespoon(s) red pepper flakes, or to taste

cayenne pepper, to taste

salt and pepper, to taste

Directions

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

1. Heat oil in large pot over medium-high heat. Add diced onion and sauté 2-5 minutes, or until onions are translucent.

2. Stir in diced carrots and cover pot, cooking for 5 minutes, or until carrots have almost softened.

*Note: It’s important to ensure the carrots soften before adding the remaining ingredients, otherwise the carrots will remain hard and will be crunchy in the chili.

3. Stir in bell pepper and cook for another 3-5 minutes, or until pepper has softened.

4. Stir in garlic and cook for 1 minute, or until fragrant.

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

5. Stir in water and all remaining vegetables. Add seasonings and mix well.

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

6. Cover and bring to a boil. Then reduce heat to medium-low and simmer covered for 20-30 minutes, stirring frequently to prevent burning on the bottom of the pot.

3-Bean Vegetarian Chili Recipe, The Ticking Heart
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

7. Remove from heat and serve immediately, or allow to cool before adding to freezer-safe containers (see Storage Tip below)

*Note: Chili may be a little watery immediately after cooking, but it will thicken as it cools. If chili remains too thin, shake 2 tablespoons of flour with 1 cup of water in a container and add to chili to thicken (optional).

Storage Tip

Storage Tip 1

Once chili has cooled, scoop into 2-cup freezer-safe containers and freeze for up to 6 months in a deep freeze. Remove from freezer the night before you want to eat it and thaw in fridge until ready to use. Then heat in microwave on HIGH for 2-5 minutes, or put in an oven-safe container and bake at 350ºF in the oven for 20 minutes.

How to serve Vegetarian Chili

1. Scoop into bowls and top with shredded cheddar cheese, broken tortilla or nacho chips, or sour cream.

Service Style 01
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

2. Serve Sloppy Joe-style on thick slices of bread or open-faced buns topped with shredded cheddar cheese. Bake at 400ºF in the oven for 10 minutes and serve hot.

Service Style 02
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

3. My personal favourite: Scoop onto a bed of tortilla or nacho chips. Top with fresh diced bell pepper, tomatoes, and green onion. Then top with one cup of shredded cheddar cheese. Heat in microwave on HIGH for 1 minute or until cheese melts. Serve with sour cream, salsa, and/or guacamole on the side.

Service Style 03
3-Bean Vegetarian Chili Recipe, The Ticking Heart, Copyright 2020, All Rights Reserved

Did you try this recipe? If yes, tell me in the comments below how it turned out and/or what changes you made to suit your own tastes.

3-Bean Vegetarian Chili Recipe, The Ticking Heart

3-Bean Vegetarian Chili Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

The original recipe was so packed with protein from the beans and loaded with vegetables that I was FULL after eating a bowl! I was so impressed that I started making it on a regular basis.

I have been making this chili recipe for over ten years now and have modified and perfected it to suit my own personal tastes. The recipe below is my own version of the original Vegetarian Times chili recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 bell pepper, seeded*, cored and diced
  • *Note: For a spicier chili, don’t remove the pepper seeds
  • One 796 mL (28 fl oz) can crushed tomatoes
  • One 540 mL (19 fl oz) can black beans, drained and rinsed
  • One 540 mL (19 fl oz) can kidney beans, drained and rinsed
  • One 398 mL (14 fl oz) can beans in tomato sauce, bean medley, or BBQ baked beans
  • 1 cup water
  • One 341 mL (12 fl oz) can corn niblets, drained
  • 2 heaping tablespoons chili powder
  • 1 tablespoon light brown sugar
  • 2 teaspoons dried oregano
  • 1-2 tablespoon(s) red pepper flakes, or to taste
  • cayenne pepper, to taste
  • salt and pepper, to taste

Instructions

1. Heat oil in large pot over medium-high heat. Add diced onion and sauté 2-5 minutes, or until onions are translucent.

2. Stir in diced carrots and cover pot, cooking for 5 minutes, or until carrots have almost softened.

*Note: It’s important to ensure the carrots soften before adding the remaining ingredients, otherwise the carrots will remain hard and will be crunchy in the chili.

3. Stir in bell pepper and cook for another 3-5 minutes, or until pepper has softened.

4. Stir in garlic and cook for 1 minute, or until fragrant.

5. Stir in water and all remaining vegetables. Add seasonings and mix well.

6. Cover and bring to a boil. Then reduce heat to medium-low and simmer covered for 20-30 minutes, stirring frequently to prevent burning on the bottom of the pot.

7. Remove from heat and serve immediately, or allow to cool before adding to freezer-safe containers (see Storage Tip below)

*Note: Chili may be a little watery immediately after cooking, but it will thicken as it cools. If chili remains too thin, shake 2 tablespoons of flour with 1 cup of water in a container and add to chili to thicken (optional).

Once chili has cooled, scoop into 2-cup freezer-safe containers and freeze for up to 6 months in a deep freeze. Remove from freezer the night before you want to eat it and thaw in fridge until ready to use. Then heat in microwave on HIGH for 2-5 minutes, or put in an oven-safe container and bake at 350ºF in the oven for 20 minutes.

Notes

1. Scoop into bowls and top with shredded cheddar cheese, broken tortilla or nacho chips, or sour cream.

2. Serve Sloppy Joe-style on thick slices of bread or open-faced buns topped with shredded cheddar cheese. Bake at 400ºF in the oven for 10 minutes and serve hot.

3. My personal favourite: Scoop onto a bed of tortilla or nacho chips. Top with fresh diced bell pepper, tomatoes, and green onion. Then top with one cup of shredded cheddar cheese. Heat in microwave on HIGH for 1 minute or until cheese melts. Serve with sour cream, salsa, and/or guacamole on the side.

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