Easy 3 Bean Vegetarian Chili

Vegetarian chili with fresh toppings in white bowl on colorful linen.

4.98 from 47 votes

The best vegetarian chili is loaded with veggies, beans, and ample chili flavor. It's unbelievably meatless and can be made with your Instant Pot, stove, or slow cooker. So good, it was published in a celebrity cookbook!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: 1-cup servings

Calories: 83kcal

Author: Traci

Equipment

Ingredients

2 tablespoons Olive Oil or any olive oil
½ medium Onion diced (about 1 cup)
1 large Carrot diced (about 1 cup)
2 ribs Celery diced (about 1 cup)
3 cloves Garlic minced
1 (15-ounce can) Black Beans rinsed and drained (about 1 ½ cups)
1 (15-ounce can) Navy Beans (or white kidney or pintos) rinsed and drained (about 1 ½ cups)
1 (15-ounce can) Red Kidney Beans rinsed and drained (about 1 ½ cups)
1 cup Corn frozen, canned, or fresh
1 ½ cups Vegetable Broth
1 (15-ounce can) Diced Tomatoes don't drain
⅓ cup Tomato Paste about half of a 6-ounce can
3 tablespoons Chili Powder
½ teaspoon Ground Cumin
½ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

Stove instructions (see recipe notes for other methods)

Heat OLIVE OIL in soup pot on medium-high heat.
Add ONIONS, CARROTS, CELERY, and GARLIC to the pot. Sauté a few minutes until tender.
Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES with juice, TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER to the pot.
Bring everything to a boil over medium-high heat, stirring as needed.
Reduce heat, partially cover, and simmer for 30 minutes, or until chili has thickened to your liking, stirring as needed.

Video

Notes

Storage and reheat instructions

Chili can be stored in an airtight container for up to 5 days in the refrigerator and up to 3 months in the freezer.
To thaw, transfer frozen chili from freezer to refrigerator 24-48 hours before reheating and serving.
Reheat the chili in the microwave in a heat-safe container or on the stove. Add splashes of water to create a thinner consistency.

Pressure cooker instructions

First, heat the oil using the "Sauté" setting on the cooker. Add the onions, carrots, celery, and garlic. Saute a few minutes until tender. Add remaining ingredients, secure the lid, and pressure cook 2 minutes on HIGH, followed by a 10-minute natural pressure release. Carefully release the remaining steam. Open the lid and stir chili. Serve warm.

Slow cooker instructions

Follow steps 1-3 of the stove instructions above. Transfer ingredients to a slow cooker, add remaining ingredients, cover, and cook 2 hours on HIGH or 4-6 hours on low.

Nutrition