Best 4 3 Bean Vegetarian Chili Goya Beans Recipes

Indulge in the hearty goodness of vegetarian chili with a trio of beans, the 3 Bean Vegetarian Chili with Goya Beans recipe. This delectable dish is not only a culinary delight but also a nutritional powerhouse, featuring kidney beans, black beans, and Goya beans, each adding their unique flavor and texture. Packed with vegetables like bell peppers, onions, and corn, this chili is a symphony of flavors and colors. The secret ingredient, Goya sazón seasoning, adds an authentic Latin touch that elevates the dish to new heights. Accompanied by three additional recipes – Vegetarian Chili with Sweet Potatoes, Vegetarian Chili with Quinoa, and Crock Pot Vegetarian Chili – this article offers a diverse range of options to cater to different dietary preferences and cooking methods.

Here are our top 4 tried and tested recipes!

VEG-HEAD THREE-BEAN CHILI

Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

3-BEAN VEGETARIAN CHILI (GOYA BEANS)

3-Bean Vegetarian Chili (Goya Beans) image

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.

Provided by the80srule

Categories Beans

Time 15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can fire-roasted crushed tomatoes
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheese (cheddar or 4-cheese mexican)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped

Steps:

Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
Serve topped with the topping, or with your own if you like.

THREE-BEAN VEGETARIAN CHILI

Three-Bean Vegetarian Chili image

Hearty, meatless chili with plenty of veggies.

Provided by ChefBillT

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

Steps:

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.
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 : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g

3 BEAN VEGETARIAN CHILI

3 Bean Vegetarian Chili image

No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.

Provided by PaulaG

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 27

Ingredients

olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 medium red pepper, seeded and chopped
1 medium green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 garlic cloves, crushed and chopped
1 cup vegetable stock
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
salt and pepper
12 corn tortillas
1 -2 cup sharp cheddar cheese, shredded
1 medium avocado, diced
2 green onions, sliced
1 large jalapeno pepper, seeded, minced
2 garlic cloves, minced
1 roma tomato, diced
salt and pepper, to taste
lemon juice

Steps:

In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.

Nutrition Facts : Calories 386.7, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 359.1, Carbohydrate 58.4, Fiber 15.4, Sugar 5, Protein 17.6

Tips:

Soaking the Beans: Soaking beans overnight or for at least 8 hours helps reduce cooking time and makes them more digestible. Soaking also helps remove any impurities or debris.
Using a Slow Cooker: If you have a slow cooker, you can cook this chili on low for 8-10 hours or on high for 4-6 hours. This is a great option if you want to set it and forget it.
Adding Vegetables: Feel free to add other vegetables to this chili, such as chopped bell peppers, zucchini, or corn. Just be sure to adjust the cooking time accordingly.
Spicing it Up: If you like spicy chili, add more chili powder, cayenne pepper, or diced jalapeños. You can also top individual servings with hot sauce or sriracha.
Serving Suggestions: Serve this chili with sour cream, shredded cheese, chopped cilantro, and a side of cornbread or tortilla chips. You can also serve it over rice or mashed potatoes.

Conclusion:

This three-bean vegetarian chili is a hearty, flavorful, and satisfying meal that's perfect for a cold day. It's also a great way to use up any leftover beans you have on hand. With its simple ingredients and easy-to-follow instructions, this chili is a great recipe for beginners and experienced cooks alike. So next time you're looking for a delicious and nutritious vegetarian meal, give this three-bean vegetarian chili a try!