Dinner / Tex-Mex
Vegetarian Three Bean Chili
Kidney, black and pinto beans simmer with tomatoes, peppers and smoky spices. Mash a few beans for a thick vegetarian chili that freezes well.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a large saucepan and soften onion and pepper for 8 minutes.
Add garlic, cumin, paprika and chili powder and cook for 1 minute.
Stir in tomatoes, beans, salt and water. Bring to a boil and simmer uncovered for 25 minutes.
Mash a few beans into the sauce to thicken it, then taste and adjust the seasoning.
0 of 4 steps complete
A little kitchen know-how
- Choose a chili powder heat level you enjoy and add it gradually.
Make it yours & keep it well
Add 200 g sweetcorn for the final 5 minutes for a sweeter chili.
Storage: Refrigerate for 3 days or freeze for 3 months.
Estimated nutrition per serving
350 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
Add 200 g sweetcorn for the final 5 minutes for a sweeter chili.
Keep the good food coming.
Vegetarian Enchilada Skillet
Black beans, sweetcorn and tortilla strips simmer in a spiced tomato sauce, finished with melted vegetarian cheddar and cilantro.
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.