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For this chili, you need three types of beans. They add great texture and flavor. Use: - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) pinto beans, drained and rinsed These beans are not just tasty. They are also packed with protein and fiber. This makes the dish filling and healthy. Next, let's talk about the veggies. They bring freshness and color to the chili. You will need: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 1 bell pepper (choose either red or green), diced - 2 celery stalks, diced - 2 medium carrots, peeled and diced These vegetables create a wonderful base. The onion and garlic add a rich aroma. The bell pepper, celery, and carrots provide crunch and sweetness. Now, for the spices. They are the heart of this chili. You will want: - 1 can (28 oz) crushed tomatoes - 2 tablespoons tomato paste - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional, for added heat) - Salt and freshly ground black pepper to taste - Fresh cilantro, roughly chopped, for garnish These spices work together to create a rich flavor. The chili powder adds warmth, while cumin and smoked paprika give depth. Adjust the cayenne for your spice level. For the full recipe, check the details above. Enjoy your cooking! Start by gathering all your ingredients. You will need three types of beans: kidney, black, and pinto. You will also need an onion, garlic, bell pepper, celery, and carrots. Make sure to chop the onion finely and dice the other veggies. This helps them cook evenly. Rinse the beans under cool water to remove any extra salt or liquid. 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes. Wait until the onion looks soft. 3. Next, mix in the garlic, bell pepper, celery, and carrots. Stir for about 5-7 minutes. All the veggies should be tender. 4. Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir everything well. 5. Now, add the rinsed kidney beans, black beans, and pinto beans. Mix gently but well. 6. Season with chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to blend the spices. 7. Raise the heat slightly. Let the chili simmer until it bubbles. Once it simmers, lower the heat and cover the pot. 8. Let it cook for 30-35 minutes. Stir it occasionally to prevent sticking. 9. After cooking, taste the chili. Adjust the spices if needed. You want it to be just right. Serve the chili warm in bowls. I love adding fresh cilantro on top for a pop of color. You can also pair it with warm cornbread or crunchy tortilla chips. For a special touch, add a dollop of sour cream or slices of creamy avocado. This not only adds flavor but makes the dish look great too. You can find the full recipe [here](#). You can make your chili as spicy as you want. Start with the base spices like chili powder. If you like it hot, add cayenne pepper. Taste as you go, and don’t be shy. You can always add more spice later. If it gets too spicy, add some extra beans or a bit of sugar to balance it out. To boost the flavor, try adding fresh herbs like cilantro or parsley. A splash of lime juice can brighten the dish too. You might also experiment with different spices, like oregano or coriander. The more you play with flavors, the better your chili will be! Presentation is key to a great meal. Serve your chili in colorful bowls to make it pop. Add a sprinkle of cilantro on top for color. If you want to impress, pair it with warm cornbread or crispy tortilla chips. You can add a dollop of sour cream or slices of avocado for extra flair. Check out the Full Recipe for more serving ideas! {{image_4}} You can change up the beans in your chili. Use any canned beans you like. Great options are chickpeas or lentils. These will add new flavors and textures. Just remember to drain and rinse them first. Each type of bean brings its own taste. This makes your chili unique every time you make it. Feel free to toss in more vegetables. Zucchini, corn, or spinach work well. You can also add mushrooms for a nice umami kick. More veggies boost nutrients and make the chili heartier. Just chop them into small pieces. Add them when you cook the other vegetables. This way, they will soften and blend in nicely. If you want a meatier taste, try meat alternatives. Crumbled tempeh or tofu adds protein. You can also use jackfruit for a pulled texture. These options bring a different flavor to the dish. Just cook them along with the onions and garlic. This helps them absorb all the tasty spices. After cooking your chili, let it cool down. Then, transfer it to an airtight container. It will stay fresh in the fridge for about 3 to 5 days. Make sure to store it promptly to keep flavors intact. When ready to eat, simply scoop out what you need. To freeze your chili, use a freezer-safe container. Leave some space at the top because it will expand. It can last in the freezer for up to 3 months. When you want to enjoy it, thaw it in the fridge overnight before reheating. Reheat your chili on the stove over medium heat. Stir it often to make sure it heats evenly. You can also use a microwave for quick reheating. Place it in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between. This keeps it from drying out. If it seems too thick after storage, add a bit of water or broth to reach your desired consistency. For the best flavor, enjoy it warm with fresh toppings from the Full Recipe. You can use kidney beans, black beans, and pinto beans. They each add a unique taste and texture. You can also mix in other beans like cannellini or chickpeas. This allows for fun and tasty variations. Each bean provides protein and fiber, making the chili hearty. Yes, you can make it ahead of time. In fact, it tastes better the next day! The flavors blend and deepen overnight. Just store it in the fridge in an airtight container. Reheat it on the stove or in the microwave before serving. Yes, it is very healthy! This chili is packed with plant-based protein and fiber. The beans help keep you full and satisfied. Plus, it's low in fat and loaded with vitamins from the vegetables. You can enjoy it guilt-free, knowing it’s good for you. Absolutely! Freezing is a great way to save leftovers. Allow it to cool completely, then pour it into freezer-safe bags or containers. It can last up to three months. When you’re ready to eat, thaw it in the fridge and reheat on the stove. I recommend chili powder, ground cumin, and smoked paprika. These spices give the chili its rich flavor. You can also add cayenne pepper for heat. Adjust the spice levels to fit your taste. Don’t be afraid to experiment with other spices too! If you want more heat, add extra cayenne pepper or chili powder. You can also include fresh jalapeños or hot sauce. Start with a little and taste as you go. This way, you can find the perfect heat level for you. This chili pairs well with cornbread or tortilla chips. You can also serve it over rice or quinoa. Topping it with avocado or sour cream adds creaminess. Fresh cilantro gives a nice burst of flavor. Enjoy it however you like! Yes, this recipe is already vegan! All the ingredients are plant-based. Just ensure any toppings you use, like sour cream, are also vegan options. You can use cashew cream or dairy-free yogurt as a substitute. Yes, you can add meat if you prefer. Ground turkey or beef works well. Cook the meat first, then follow the recipe as usual. Just keep in mind that this will change the flavor and texture. You learned about making Vegetarian Three Bean Chili. We covered required beans, vegetables, and spices. I gave you steps for cooking and serving. You now have tips to adjust spices and boost flavor. Plus, there are ideas for variations and storage. This chili is easy and healthy. It fits any meal plan. Enjoy sharing it with friends and family. Now it’s time to make your own delicious chili!

Vegetarian Three Bean Chili

Warm up your kitchen with this hearty three bean chili that's both delicious and easy to make. Packed with kidney, black, and pinto beans, this chili is a wholesome meal ready in just 50 minutes. Discover the perfect blend of spices and fresh veggies that create a rich, comforting flavor you'll love. Click through for the full recipe and make this cozy dish for your next gathering! Enjoy a bowl of warmth today!
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Ingredients
  

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

1 bell pepper (choose either red or green), diced

2 celery stalks, diced

2 medium carrots, peeled and diced

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for added heat)

Salt and freshly ground black pepper to taste

Fresh cilantro, roughly chopped, for garnish

Instructions
 

Begin by heating the olive oil in a large pot or Dutch oven over medium heat.

    Once the oil is shimmering, add the finely chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.

      Next, incorporate the minced garlic along with the diced bell pepper, celery, and carrots into the pot. Continue sautéing for another 5-7 minutes until all vegetables are tender and well-combined.

        Pour in the crushed tomatoes, followed by the tomato paste and vegetable broth. Use a spoon to stir everything together until fully combined.

          Gently fold in the kidney beans, black beans, and pinto beans, making sure to distribute them evenly throughout the mixture.

            Season the chili by adding in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and freshly ground black pepper. Stir thoroughly to ensure all flavors meld beautifully.

              Increase the heat slightly to bring the chili to a gentle simmer. Once bubbling, reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally to avoid sticking and promote even cooking.

                After simmering, taste the chili and adjust the seasonings as needed—feel free to add more spices or salt to suit your preference.

                  Serve the chili warm in bowls, topping each serving with a generous sprinkle of fresh cilantro for a burst of flavor and color.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                      - Presentation Tips: Ladle the chili into rustic bowls, pairing it with a side of warm cornbread or crunchy tortilla chips for a satisfying meal. For an indulgent touch, consider adding a dollop of sour cream or a few slices of creamy avocado on top, enhancing both flavor and visual appeal.