This Three Bean Vegetarian Chili will leave you feeling full and satisfied and no one will ask “where’s the meat?”
I’ve been looking for a good vegetarian chili recipe for a while now and I’m happy to announce I finally found one! Oh happy day 🙂
For so long the recipes I tried just left me feeling a bit on the hungry side… they were never quite thick and hearty enough to make for a true dinnertime meal. Oh and my husband, the meat lover, was always a bit on the disappointed side.
And then I found this recipe and with a few tweaks and additions to make it my own, I’m happy to say my quest for a hearty, satisfying vegetarian chili has come to an end!
I honestly don’t even miss the meat and Kevin agreed – win! Not only do I feel a little healthier for eating vegetarian, but it’s a little better for my wallet too! This year I’ve been focusing on our grocery budget. I said I wanted to do it last year and it just didn’t happen, so it’s one of my goals this year – for real this time!
Although ground chicken, beef or turkey isn’t outlandish in cost, a can of beans is under a dollar. Multiply this times 52 weeks and it will add up to a good amount of savings, right? Plus it’s perfect if you like to do “meatless Monday!”
Whether you’re a vegetarian, trying to find a new recipe for #meatlessmonday or working on reducing your grocery budget, this is the meal for you! This recipe’s a true winner and I know it’s going to be on repeat at our house, even as the temperatures rise into spring!
- 2 Tbs. olive oil
- 1 large onion, diced
- 2 green peppers, diced
- 5 cloves garlic, minced
- 2 Tbs. chili powder
- 1 Tbs. cumin
- ½ tsp. cayenne pepper
- 2 tsp. Hershey's cocoa powder (dark preferred)
- ½ tsp. salt
- 1 can (28 oz) diced tomatoes, not drained
- 1 can (15 oz) diced tomatoes, not drained
- 1 can (15 oz) diced tomatoes with jalapeños, not drained
- 1 cup water
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- For serving: sour cream, green onions, cheese, avocado
- Place a large dutch oven* over medium heat. Add the oil, followed by the onions and green peppers. Saute until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
- Stir in the seasonings: chili powder, cumin, cayenne, cocoa and salt. Stir well.
- Add in the tomatoes and water, stir to combine. Stir in the 3 cans of beans. With a potato masher, give the chili about 20-25 mashes, until slightly thickened. If using a non-stick pan, do not use a metal potato masher on it as it will damage it! You can mash it with a stiff spatula/spoon, but it will require more mashing
- Reduce heat, cover and simmer for 30-40 minutes.
- Serve, adding optional toppings if desired
Recipe adapted from Columbus Dispatch Kitchen (October 26, 2016)