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Three Bean Vegetarian Chili Photo

Three Bean Vegetarian Chili Recipe

Urvashee Patel
Three Bean Vegetarian Chili is bursting with flavor. A comforting and magnificent dinner!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Vegan
Servings 5
Calories 342 kcal

Ingredients
  

  • 1 15 oz can Black Beans
  • 1 15 ounce can Red Kidney Beans
  • 1 15 ounce can Pinto Beans
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Cumin Seeds
  • 1-inch piece of Cinnamon Stick
  • 1 cup Diced Onion
  • 2 cloves Garlic Large, minced
  • 1/2 cup Diced Poblano Peppers
  • 3/4 cup Diced Red Bell Pepper
  • 1 jalapeños Jalapeño Seeded and minced
  • 1 small Zucchini Squash Diced
  • 1/2 cup Corn
  • 1 14.5 ounce can Diced Tomatoes
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Cayenne Pepper Or to taste
  • 1/4 teaspoon Allspice
  • 1 teaspoon Oregano
  • 2 cups Vegetable Broth
  • 1 1/2 tablespoons Unsweetened Cocoa Powder

Instructions
 

  • Heat oil in a large pot over medium high heat. Add the cumin seeds and cinnamon. Let them change color (not burn) and become fragrant for about less than a minute.
  • Add the onions and garlic. Lower the heat to medium and mix. Cook until the onions begin to soften.
  • Add the poblanos, red peppers, jalapeno, and zucchini. Stir and let the vegetables cook for 10 minutes, covered. Salt to taste.
  • Add the corn, tomatoes, spices and remaining ingredients. Salt to taste.
  • Bring it to a boil and then let it simmer for 20-30 minutes.

Notes

  • If you are using dry beans instead of canned, you can soak 1/2 cup of each bean, and cook them all together before making the chili.
Keyword Beans, Chili, Dinners, Easy, Easy Dinners, Healthy, Healthy Eating, Peppers, Simmered, Soups, Spicy, Vegan, Vegetarian