Vegetarian Classic Three-Bean Chili

Total time1 hr 10 min

Prep time15 min

Cook time55 min

This hearty pot of chili leans on a trio of beans—kidney, black, and pinto—simmered low and slow in a rich blend of crushed and diced tomatoes until everything thickens into a deep, spoon-coating stew. Sautéed onion, green bell pepper, and garlic build the aromatic base, while chili powder, cumin, smoked paprika, and a touch of cayenne bring the warmth and smoky depth that makes this dish so satisfying. A couple minutes with tomato paste deepens the color and flavor before the beans go in to soak up all that seasoned goodness. It's the kind of dish that gets better as it simmers, filling the kitchen with that classic chili smell. Ladle it into bowls with shredded cheddar, a dollop of sour cream, and a scatter of scallions for the full experience. This one's a genuinely great fit for a vegetarian table, delivering all the comfort of a classic bowl of chili without missing a beat.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 ½ cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp olive oil

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Add the onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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