Best 6 Meatless Three Bean Chili Recipes

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Indulge in a hearty and wholesome Meatless Three Bean Chili, a delectable vegetarian chili packed with three types of beans, colorful vegetables, and a symphony of spices. This flavorful chili is not only meat-free but also gluten-free, making it a perfect option for those with dietary restrictions. Dive into this satisfying chili, brimming with protein, fiber, and a chorus of flavors that will tantalize your taste buds.

Complement your Meatless Three Bean Chili experience with a selection of equally tempting recipes featured in the article. Discover the delightful Three Bean Salad, a refreshing and vibrant combination of beans, vegetables, and a tangy dressing. For a quick and easy weeknight meal, try the Three Bean Burgers, packed with protein and bursting with flavor. And if you're craving a classic comfort food with a twist, the Three Bean Soup will warm your soul with its rich and comforting broth. Embark on a culinary adventure with these diverse and delicious recipes, all centered around the humble yet versatile bean.

Let's cook with our recipes!

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories     Dinner     Chili     Quick & Easy     Quick and Healthy     Bean     Vegetarian     Salsa     Cumin     Oregano     Tomato     Tortillas     Vegan     Jalapeño

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
  • Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
  • Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
  • Do Ahead
  • Chili can be made 3 days ahead. Cover and chill.

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

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.

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

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

MEATLESS THREE BEAN CHILI



Meatless Three Bean Chili image

Make and share this Meatless Three Bean Chili recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 teaspoons olive oil
1/2 cup chopped onion
1/2 red sweet bell pepper, chopped
2 -3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/4 cup water
2 teaspoons ground cumin
1 teaspoon cilantro
1/2-1 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
shredded cheddar cheese
crushed tortilla chips
light sour cream
cilantro
chopped green onion
chopped tomato

Steps:

  • In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
  • Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
  • Bring to a simmer and simmer for 20-25 minutes.
  • Serve in bowls with any, all or none of the optional garnishes.

Nutrition Facts : Calories 481.4, Fat 4.5, SaturatedFat 0.7, Sodium 432.7, Carbohydrate 87.6, Fiber 27.6, Sugar 10.6, Protein 27.7

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

This chili is also delicious served over white or brown rice or with warmed tortillas on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves, minced
1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 chipotle chile canned in adobo sauce, minced
1 can (28 ounces) whole plum tomatoes, drained and crushed
1 bay leaf
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 1/2 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
1 avocado, peeled and sliced, for garnish
Lime wedges, for serving

Steps:

  • Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
  • Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

MEATY THREE-BEAN CHILI



Meaty Three-Bean Chili image

Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 19

3/4 pound Italian sausage links, cut into 1/2-inch chunks
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
6 cups chopped fresh plum tomatoes (about 2 pounds)
6 bacon strips, cooked and crumbled
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Additional chopped onion, optional

Steps:

  • In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.

Tips:

  • Soaking the beans overnight: This is not a must, however, it does help to reduce the cooking time. If you do soak them, be sure to drain and rinse them before cooking.
  • Use a variety of beans: The recipe calls for three types of beans, but you can use any combination of beans that you like. Just be sure to adjust the cooking time accordingly.
  • Don't skimp on the vegetables: The vegetables in this chili add flavor, texture, and nutrients. Be sure to use a variety of vegetables, and don't be afraid to experiment.
  • Use a good quality chili powder: The chili powder is one of the most important ingredients in this recipe. Be sure to use a good quality chili powder that has a deep, rich flavor.
  • Simmer the chili for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer it for longer if you want a more intense flavor.
  • Serve with your favorite toppings: This chili is great served with a variety of toppings, such as shredded cheese, sour cream, and chopped onions.

Conclusion:

This meatless three-bean chili is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So next time you are looking for a delicious and healthy meal, give this meatless three-bean chili a try.

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