Vegetarian Three-Bean Turmeric Chili

Total time1 hr

Prep time15 min

Cook time45 min

This hearty chili is already built on plants from the ground up, which makes it a natural fit for a vegetarian table. Black beans, kidney beans, and pinto beans simmer together in a smoky, fire-roasted tomato base, giving you three different textures in every spoonful. Turmeric, cumin, smoked paprika, and a touch of cayenne bring warmth and depth, while a spoonful of tomato paste browned right in the pot deepens the flavor before the broth even goes in. A bright squeeze of lime juice at the end wakes everything up, and creamy avocado slices on top are the perfect cooling contrast to the spice. It's the kind of one-pot meal that tastes even better the next day, and it's a reliable go-to for anyone eating vegetarian.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and finely diced (optional)
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp chili powder
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 can (28 oz) fire-roasted crushed tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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