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Three-Bean Vegetarian Chili

Rated as 4.79 out of 5 Stars

"Hearty, meatless chili with plenty of veggies."
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1 h 15 m servings 377
Original recipe yields 6 servings (2 quarts)


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  1. Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
  2. Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
  3. Top each serving with sour cream, cheese, and cilantro (if using).

Nutrition Facts

Per Serving: 377 calories; 11.3 55.7 15.2 0 1060 Full nutrition

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Read all reviews 27
  1. 34 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Added: Pinto beans Garlic Salt 1 tsp. Cayenne pepper did not drain beans. Took out: Jalapeno Substituted: Garlic clove for 2 tbsp minced garlic

Most helpful critical review

Sadly I was very disappointed in this recipe. I will not be making it again. Even though we love beans soup, the spices were just off.

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Least positive

Added: Pinto beans Garlic Salt 1 tsp. Cayenne pepper did not drain beans. Took out: Jalapeno Substituted: Garlic clove for 2 tbsp minced garlic

The only thing I did different with this recipe is add an 8 oz can tomato sauce instead of the tomato paste. I was out of paste. I ended up adding another 8 oz tomato sauce at the end to thin i...

Delicious and filling. I added a teaspoon of sugar to offset the acidity of the tomatoes. I also added cilantro for a little extra kick.

Amazing, my family and I love this recipe. I love it as a vegan meal or sometimes I throw in leftover rotisserie chicken too, so versatile!

Chili was awesome! Even my meat loving husband loved it. I replaced the red and green peppers with sweet corn, beets and carrots.

Perfect! I doubled the the recipe, sharing with 6 people and I wanted to last a couple days through this cold winter (12/1/18 11 Degrees) I didn’t double the jalapeño pepper and it still had a b...

I am not vegetarian but I had a friend coming for dinner who is vegetarian and vegan and glucose tolerant yikes!! I scrambled trying to find a recipe I could make. I found this chili and we ALL ...

Reviewer Tracey was right. This recipe appeared in the magazine with the name Vegetarian Chili. In place of the 28 oz can of tomatoes, I used a 14 oz size of fire-roasted tomatoes and a small ca...

I LOVE this recipe! As soon as I saw it in my AR Magazine this month, I KNEW I just had to make this. Before I go any further, this recipe is NOT listed correctly in the magazine. The name in ...