Vegetarian Three Bean Chili

I love chili, stew, soup – anything I can slow cook in my dutch oven. I decided to make a vegetarian chili today because it was rainy and cold – perfect weather for chili! It turned out really tasty, healthy & comforting. I started cooking in the early afternoon and my house smelled so good all day.

  • 1-2 tsp olive oil
  • 1 medium onion, diced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 6 cloves of garlic, chopped
  • 1/2 red, yellow or orange bell pepper, diced
  • 1/2 jalapeno, diced (optional)
  • 2 16 oz cans diced tomatoes
  • 2 tsp cumin powder
  • 2-3 tbsp chili powder
  • Salt and pepper to taste
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp sugar
  • 1 7 oz can of whole green chiles diced
  • 1 15 oz cans of tomato sauce
  • 1 16 oz kidney or black beans
  • 1 16 oz can chili or pinto beans
  • 1 16 oz can white beans or white cannelloni beans
Heat olive oil in a dutch oven over medium heat, add onions, celery, pepper and jalapeno (if using). Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and stir. Cook covered on low heat on the stove, low in your crock pot or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don’t forget to take out the bay leaf before serving. Enjoy.
Toppings:
  • Cheddar cheese, shredded
  • Green onion, diced
  • Sour cream (optional)
  • Hot sauce (optional)
  • Saltine Crackers

Click here for a printable versionn of this recipe

  Pin It

6 Responses to “Vegetarian Three Bean Chili”

  1. 1

    Kevin — May 9, 2008 @ 3:08 am

    That chili looks good!

    [Reply]

  2. 2

    Cooking and the City — May 10, 2008 @ 4:24 pm

    This does look tasty :-)

    [Reply]

  3. 3

    BetheofVA — August 3, 2012 @ 8:21 am

    Hey lady, long time no comment. LOL!! I am giving this recipe a whirl today. I did add some organic corn and opted for a can of tomato sauce for one of the cans of diced. YUM!!

    [Reply]

  4. 4

    3 Easy Northwest Crock Pot Recipes | Food | Actively Northwest — December 11, 2013 @ 1:30 pm

    [...] Portland food blogs, has a classic chili recipe you can use as a starting point. There’s also a vegetarian version, if you prefer. For the best flavor, try soaking dried beans overnight instead of using canned [...]

  5. 5

    Sue — April 6, 2014 @ 10:51 am

    I’m in process of making this dish…do I drain the canned beans or add the full call including juices?

    [Reply]

    • Pam replied: — April 6th, 2014 @ 5:00 pm

      Drain! Sorry, I just got this email. I hope you liked the chili.

      Pam

      [Reply]

Leave a Comment