Ultimate Three-Bean Vegetarian Chili
Indulge in the rich, savory goodness of our Ultimate Three-Bean Vegetarian Chili. Packed with vibrant vegetables, three types of beans, and a perfect blend of spices, this hearty dish celebrates plant-based cooking without compromising on flavor. Its bold and smoky undertones will satisfy even the heartiest appetite, making it an ideal choice for weeknight dinners, gatherings, or meal prep. Plus, it stores well in the freezer, allowing you to enjoy this delightful chili anytime you crave comfort food.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
olive oil
2 tablespoons (for sautéing and tortilla chips)
yellow onion
1 large (chopped)
carrot
1 medium (chopped)
celery rib
1 (chopped)
red pepper
1 medium (seeded and chopped)
green pepper
1 medium (seeded and chopped)
jalapeño pepper
1 large (seeded and chopped)
garlic cloves
4 (crushed and chopped)
vegetable stock
1 cup ((or more as needed))
fire-roasted tomatoes
1 (14 1/2 ounce) can (diced)
black beans
1 (14 ounce) can (rinsed and drained)
dark red kidney beans
1 (14 ounce) can (rinsed and drained)
garbanzo beans
1 (14 ounce) can (rinsed and drained)
ground cumin
1 tablespoon
chili powder
1 tablespoon
smoked paprika
1/2 teaspoon
sugar
1/2 teaspoon
salt and pepper
to taste
corn tortillas
12 (cut into wedges)
sharp cheddar cheese
1-2 cups (shredded)
avocado
1 medium (diced)
green onions
2 (sliced)
jalapeño pepper
1 large (seeded and minced (for salsa))
garlic cloves
2 (minced (for salsa))
roma tomato
1 (diced (for salsa))
lemon juice
to taste (for salsa)
Instructions
1
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrot, celery, red pepper, green pepper, jalapeño, and crushed garlic. Sauté until the vegetables are crisp-tender, about 5-7 minutes.
2
Transfer the sautéed vegetables to a slow cooker. Stir in the vegetable stock, fire-roasted tomatoes, and all the beans. Add the ground cumin, chili powder, smoked paprika, sugar, and season with salt and pepper.
3
Cover the slow cooker and set it to low, letting the chili simmer for 4 to 6 hours to allow the flavors to meld beautifully.
4
About 30 minutes before serving, preheat your oven to 425°F (220°C). Brush both sides of the corn tortillas lightly with olive oil, stack them, and cut into six wedges. Arrange the tortilla wedges in a single layer on large baking sheets.
5
Bake the tortilla chips in the preheated oven for about 10-12 minutes, turning them once or twice, until they are golden and crispy. Remove from the oven and let cool slightly.
6
While the chips are baking, prepare the avocado salsa by combining diced avocado, sliced green onions, minced jalapeño, minced garlic, diced roma tomato, and a drizzle of lemon juice in a medium bowl. Season with salt and pepper to taste.
7
To serve, place a few baked tortilla chips around the edge of a shallow bowl. Ladle a generous portion of the chili into the center, sprinkle with shredded sharp cheddar cheese, and top off with a hearty scoop of the avocado salsa. Enjoy your comforting meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Three-Bean Vegetarian Chili?
It is a rich, savory, and hearty plant-based dish made with vibrant vegetables, three types of beans, and a smoky blend of spices.
What types of beans are used in this recipe?
This chili uses black beans, dark red kidney beans, and garbanzo beans.
Is this chili recipe vegetarian and gluten-free?
Yes, this recipe is both vegetarian and gluten-free.
How long does the chili need to cook in the slow cooker?
The chili should simmer on the low setting for 4 to 6 hours.
What vegetables are included in the base of the chili?
The base includes yellow onion, carrot, celery rib, red pepper, green pepper, and jalapeño pepper.
How do you make the homemade tortilla chips?
Brush corn tortillas with olive oil, cut them into wedges, and bake at 425°F for 10-12 minutes until golden and crispy.
What are the ingredients for the avocado salsa topping?
The salsa is made from diced avocado, green onions, minced jalapeño, minced garlic, roma tomato, lemon juice, salt, and pepper.
Can I freeze this vegetarian chili?
Yes, this chili is freezer-friendly and stores well for future meals.
What spices give the chili its smoky flavor?
The smoky and bold flavor comes from a combination of ground cumin, chili powder, and smoked paprika.
Why is sugar added to the chili recipe?
A small amount of sugar is added to help balance the acidity of the tomatoes and the heat of the peppers.
How many garlic cloves are required in total?
The recipe uses a total of 6 garlic cloves: 4 for the chili itself and 2 for the avocado salsa.
Should the beans be drained before adding them to the slow cooker?
Yes, the black beans, kidney beans, and garbanzo beans should all be rinsed and drained.
What type of tomatoes work best for this recipe?
Diced fire-roasted tomatoes are recommended for their added depth of flavor.
Is there any initial cooking required before using the slow cooker?
Yes, you should first sauté the onion, carrot, celery, peppers, and garlic in a skillet with olive oil for 5-7 minutes.
What are the recommended garnishes for serving?
The chili is best served with shredded sharp cheddar cheese, avocado salsa, and baked tortilla chips.
What is the oven temperature for baking the tortilla wedges?
The oven should be preheated to 425°F (220°C).
How many corn tortillas are used for the chips?
The recipe calls for 12 corn tortillas to be cut into wedges.
Is this chili considered spicy?
It has a kick from the jalapeños and chili powder, but the heat can be adjusted to your preference.
What kind of stock is used in the recipe?
One cup of vegetable stock is used, with more added if a thinner consistency is desired.
Can this recipe be used for meal prep?
Absolutely, it is an ideal choice for meal prep as it holds up well and the flavors meld over time.
What type of onion is recommended?
A large yellow onion is recommended for this chili.
How do you prepare the jalapeños?
They should be seeded and chopped for the chili, and seeded and minced for the salsa.
How many servings does this recipe provide?
While specific serving numbers aren't listed, it uses three full cans of beans and several vegetables, making it a high-volume meal.
Does the recipe use lemon or lime juice?
The recipe specifies using lemon juice to taste for the avocado salsa.
What is the preparation method for the carrots and celery?
Both the carrot and the celery rib should be chopped before sautéing.
How long should you sauté the initial vegetables?
Sauté the vegetables until they are crisp-tender, which takes about 5-7 minutes.
What kind of cheddar cheese is suggested?
Shredded sharp cheddar cheese is suggested for a bold flavor contrast.
Can I add more vegetable stock?
Yes, you can add more than the initial one cup of stock if you prefer a less thick chili.
What is the first step of the recipe?
The first step is to heat olive oil in a large skillet and sauté the fresh vegetables and garlic.
How should the tortilla chips be arranged for baking?
Arrange the tortilla wedges in a single layer on large baking sheets to ensure they get crispy.