Vegetarian Chili

Whenever I’m craving something cozy, hearty, and full of flavor, I turn to this vegetarian chili. This is one of those recipes that I never miss: simple to make, economical, and full of bold, comforting spices. The bean mixture gives it a nice texture and the touch of molasses adds just the right amount of sweetness to balance out the heat. It’s warm, satisfying and it’s the kind of meal that brings everyone together at the table for a few seconds.

Hearty Vegetarian Chili Recipe

This 3 Bean Chili recipe is perhaps the one I’ve turned to the most over the years when I need something that’s cheap (check), easy to make (check), and super tasty (check!). Not only is this chili amazing the same day you make it, it tastes even better the days after, since leftovers can be used on nachos, in taco salads, or even on a chili dog! I’m telling you, this one’s a keeper, and it’s completely vegan, so it’s an equally crowd-pleasing no matter who you’re feeding on game day.

It’s the perfect amount of spicy (for me, go crazy with the cayenne pepper and chili powder if you want to light the fire on your supper club menu!) and sweet, thanks to the rich and flavorful yet subtly sweet molasses. This easy and flavorful bean chili recipe is a must-try!

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Vegetarian Chili

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This hearty vegetarian chili is cozy, economical and full of flavor. With beans, spices and molasses, it’s the perfect comfort meal.

Step-by-step photos can be seen below the recipe card.

Course Main course

Kitchen American

Total cost Recipe $9.93 / serving $1.65

Preparation time 10 minutes minutes

Cooking time 30 minutes minutes

Total duration 40 minutes minutes

Servings 6 servings (1.6 cups each)

Calories 426kilocalories

Author Jess Rice

Cost $9.93

Equipment

• Sauce pot

Ingredients

Bean Chili Ingredients

• 2 tablespoon olive oil $0.38
• 1 onion diced, $0.99
• 3 garlic cloves chopped, $0.18
• 1 green pepper in small cubes, $0.78
• 6 ounces. tomato paste $0.86
• 28 ounces. can diced tomatoes in juice, $1.48
• 4 ounces. can fire roasted green chilies with juice, $0.88
• 2 tablespoon molasses $0.32*
• 1 cup water $0.00
• 15 ounces. can black beans drained and rinsed, $0.92
• 15 ounces. can black beans drained and rinsed, $0.92
• 15 ounces. can pinto beans drained and rinsed, $0.92
• 15 ounces. can whole grain corn tense, $0.76

Seasonings

• 1 tablespoon chili powder $0.20
• 2 teaspoon ground cumin $0.18
• ¼ teaspoon cayenne pepper $0.04
• ¼ teaspoon garlic powder $0.02
• ½ teaspoon onion powder $0.04
• ½ teaspoon black pepper freshly cracked, $0.04
• 1 teaspoon salt $0.02

Instructions

• Dice the onion and pepper. Chop the garlic.
• Toast chili powder, cumin, cayenne pepper, garlic powder, onion powder, and black pepper in your chili pot over medium-low heat until fragrant, about 2 to 4 minutes.
• Add the olive oil, onion, garlic, pepper and salt to your pan.
• Stir and cook until peppers and onions are softened, about 4 to 6 minutes.
• Add the tomato paste, diced tomatoes with their juice, diced green chilies with their juice, molasses and water. Stir and simmer for about 5 minutes.
• Add the kidney beans, black beans, pinto beans and the drained can of corn. Mix and let the chili simmer for about 20 to 25 minutes, covered. Your chili is done when all the vegetables are tender.

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Remarks

*I use the brand Grandma’s Original Molasses. It’s light in color and adds the perfect amount of sweetness to the chili. Don’t use blackstrap molasseswhich is darker in color and more bitter in flavor.

Nutrition

Portion: 1portion | Calories: 426kilocalories | Carbohydrates: 74g | Protein: 20g | Fat: 8g | Sodium: 1212mg | Fiber: 19g

how to make vegetarian chili step by step photos

Gather all your ingredients.

Cut the vegetables into cubes: Dice 1 green pepper and 1 onion. Next, mince 3 cloves of garlic.

Toast spices: Add 1 tablespoon chili powder, 2 teaspoons cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper to your chili. Toast spices over medium-low heat until fragrant, about 2 to 4 minutes.

Cook the peppers and onions: Add 2 tablespoons of olive oil to your pan and heat it over medium heat. Add the diced onion, minced garlic, diced pepper and 1 teaspoon of salt. Mix everything together and cook until the peppers and onions are softened, about 4 to 6 minutes.

Add and stir: Add 6 oz. tomato paste, 28 oz. can diced tomatoes with juice, 4 oz. can dice green chilies with juice, 2 tbsp molasses and 1 cup water. Mix everything together until well combined. Bring the mixture to a gentle boil and cook for about 5 minutes, allowing the ingredients to meld and the sauce to thicken slightly.

The molasses adds a touch of sweetness that beautifully balances the acidity of the tomatoes and the mild heat of the chiles.

Add the beans and let simmer: Next, add a 15 oz. can of kidney beans, black beans, and pinto beans (drained and rinsed), along with a 15 oz. can of corn, well drained. Stir everything well to mix the beans and corn evenly into the rich tomato base. You’ll start to see the chili come together: colorful, hearty, and full of texture.

Cover the pot and simmer for 20 to 25 minutes, stirring occasionally to prevent anything from sticking to the bottom. As it cooks, the flavors deepen and the sauce thickens slightly, coating each bean and vegetable in this flavorful, spicy mixture.

Serve and enjoy: You’ll know your three bean chili is ready when the vegetables are tender, the beans are soft, and your kitchen smells of pure comfort.

Presentation suggestions

I love serving this hearty Vegetarian Three Bean Chili with a warm slice of homemade cornbread for a perfect classic combo. The slightly sweet and buttery bread beautifully balances the bold, spicy flavors of the chili. When I want a little extra kick, I make our Jalapeño Cheddar Cornbread instead; the melty cheese and spicy pepper bits make every bite irresistible. And if I want to mix things up, I’ll serve the chili with soft, chewy naan bread…unexpected, but so good to scoop up every last bit!

Storage and reheating

This vegetarian chili is one of my favorite make-ahead meals because it makes a generous batch and freezes wonderfully. I like to portion it into individual containers before refrigerating or freezing, so I have easy, grab-and-go lunches or dinners ready for busy days.

Leftovers will keep in the refrigerator for up to 3 to 4 days, or you can freeze them (after letting the chili cool in the refrigerator overnight) for up to 3 months. When it’s time to reheat, I usually microwave a portion at one-minute intervals, stirring in between until hot. You can also reheat it gently on the stove over medium-low heat. Just add a little water if it’s a little thick.

More Hearty Chili Recipes

Slow Cooker Vegetarian Lentil Chili

Recipe at $4.64 / serving at $0.77

Easy Pumpkin Chili

Recipe $9.73 / serving $1.62

Classic Homemade Chili

Recipe $9.28 / serving $1.55

Easy Creamy White Chicken Chili

Recipe at $11.66 / serving at $1.46

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