This easy Vegetarian 3 Bean Chili has all the rich and hearty satisfaction of a meat-based chili, minus the meat! It's jam packed with both flavor and texture thanks to the combination of creamy beans, fresh and canned vegetables, tomatoes and smoky seasonings! Ready in 45 minutes or less, this chili will become your family's go-to recipe when you want a healthy, yet cozy, warming meal!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1(14.5 ounce) Can Red Kidney Beans– drained & rinsed
1(14.5 ounce) Can Black Beans – drained & rinsed
1(16 ounce) Can Refried Beans – (SEE NOTES)
1CupFrozen Corn Kernels
1-2TBSFresh Lime Juice – or more to taste
Kosher Salt & Ground Black Pepper
Optional Toppings: Hot Sauce, Shredded Cheese, Sliced Scallions, Chopped Cilantro, Diced Tomatoes, Diced Red Onions, Sliced Jalapenos, Chips or Cornbread
Sauté vegetables: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the onions and all three peppers. Sauté (sweat), stirring occasionally, until softened, about 7-8 minutes. Add the garlic, chili powders, cumin, paprika, oregano and coriander. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 2 minutes.
Deglaze the pan: Slowly add the beer to deglaze the pan, using the back of a wooden spoon to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Add the tomatoes and bay leaf. Increase heat to medium-high and bring back to a simmer. Immediately reduce heat to maintain a gentle simmer.
Cook: Cover and simmer for 10 minutes. Remove lid, stir and continue to simmer for an additional 10 minutes.
Add the beans and corn: Add the kidney beans, black beans, refried beans and frozen corn. Bring the soup back to a gentle simmer over medium heat. Immediately reduce to low and cook for 8-10 minutes, or until the soup is thickened and chili is warmed through. Stir in lime juice. Taste and adjust for seasoning with salt, pepper, hot sauce and/or lime juice. Use tongs to remove bay leaf and discard.
Serve: Ladle warm chili into individual bowls and garnish with desired toppings. Enjoy!
Bell Peppers: You can use any type of bell peppers you would like. I used a combination of red and green.
Chili Powders: If you don’t have both ancho and chipotle chili powders, you can substitute plain chili powder. The recipe as written is SPICY.
For medium spicy chili, use a total of 4 teaspoons chili powder (or 2 teaspoons ancho and 2 teaspoons chipotle)
For mild, use a total of 2 teaspoons chili powder (or 1 teaspoon ancho and 1 teaspoon chipotle)
Liquid: The liquid helps flavor the chili. If you like a lot of flavor, I recommend using beer. Alternatively, you can use either vegetable or chicken stock. Or, you can use a combination of beer with stock!
Refried beans help make this chili thick and creamy in texture. If you like a thinner chili, you can substitute 1 (16 ounce) can of pinto beans, drained and rinsed.
Recipe Yield: Approximately 11 1/2 CupsRecipe Serves: 8-10Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.