Hearty, meatless chili with plenty of veggies.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Top each serving with sour cream, cheese, and cilantro (if using).

Nutrition Facts

377 calories; protein 15.2g; carbohydrates 55.7g; fat 11.3g; sodium 1060mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2018
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 it a little. It was a big hit. Our meat eating guest didn't even notice there wasn't any in it. It was perfect for my dad who doesn't like things too spicy. The rest of us passed the ghost pepper powder and the reaper sauce, but we like things crazy hot. Will definitely continue to make this recipe. Read More
(4)

Most helpful critical review

Rating: 1 stars
12/22/2018
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. Read More
46 Ratings
  • 5 star values: 39
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/09/2018
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 it a little. It was a big hit. Our meat eating guest didn't even notice there wasn't any in it. It was perfect for my dad who doesn't like things too spicy. The rest of us passed the ghost pepper powder and the reaper sauce, but we like things crazy hot. Will definitely continue to make this recipe. Read More
(4)
Rating: 4 stars
01/18/2017
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. Read More
(3)
Rating: 5 stars
10/28/2018
Added: Pinto beans Garlic Salt 1 tsp. Cayenne pepper did not drain beans. Took out: Jalapeno Substituted: Garlic clove for 2 tbsp minced garlic Read More
(3)
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Rating: 4 stars
04/09/2020
I did not have diced tomatoes, so I used crushed tomatoes. Came out pretty good! Read More
(2)
Rating: 5 stars
12/31/2017
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 absolutely loved it!! I made according to the recipe. The longer you simmer it the better it tastes. I let mine simmer for 4 hrs and it was honestly the best chili I have had in a long time. And it’s meat free!! Read More
(2)
Rating: 5 stars
01/19/2018
This three-bean veggie chili is EXCELLENT! I used vegetable broth, instead of water; otherwise, followed the recipe, to the letter! SOOOOOOO yummy! Thank you! Read More
(1)
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Rating: 5 stars
06/04/2018
Chili was awesome! Even my meat loving husband loved it. I replaced the red and green peppers with sweet corn beets and carrots. Read More
(1)
Rating: 5 stars
01/16/2019
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! Read More
(1)
Rating: 5 stars
01/01/2018
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 bit of a kick since I sprinkle in Old Bay to pretty much ever thing I make. I also did not rise off the beans. I purchased Goya and they were so tasty out the can I didn t understand the need to rise. Overall my family loved the recipe; placed in bowls over some balsamic rice and it was perfect. Read More
(1)
Rating: 1 stars
12/22/2018
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. Read More
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