Easy 3 Bean Vegetarian Chili
A hearty and flavorful vegetarian chili packed with beans and vegetables, perfect for a quick and satisfying meal.
Ingredients
Olive Oil
- 2 tablespoons Olive Oil (or any olive oil)
Vegetables
- 1/2 medium Onion (diced) (about 1 cup)
- 1 large Carrot (diced) (about 1 cup)
- 2 ribs Celery (diced) (about 1 cup)
Garlic
- 3 cloves Garlic (minced)
Canned Beans
- 1 15-ounce can Black Beans (rinsed and drained) (about 1.5 cups)
- 1 15-ounce can Navy Beans (rinsed and drained) (about 1.5 cups)
- 1 15-ounce can Red Kidney Beans (rinsed and drained) (about 1.5 cups)
Other Vegetables
- 1 cup Corn (frozen, canned, or fresh)
Liquids
- 1 1/2 cups Vegetable Broth
- 1 15-ounce can Diced Tomatoes (don’t drain)
- 1/3 cup Tomato Paste (about half of a 6-ounce can)
Spices
- 3 tablespoons Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute. Stir in beans, corn, diced tomatoes, tomato paste, and spices.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Adjust seasoning as needed and serve hot.
Notes
This chili is perfect for a quick weeknight dinner and can be stored for leftovers.