This hearty three-bean chili is loaded with black beans, kidney beans, and pinto beans simmered in a smoky base of fire-roasted tomatoes and vegetable broth, so it's naturally a great fit for a vegetarian table. Chili powder, cumin, smoked paprika, and a hit of cayenne build serious depth, while sautéed onion, bell pepper, and garlic keep the base savory without any meat involved. A finish of fresh lime juice and chopped cilantro brightens the whole pot right before serving, and it's all made in a single pot for easy cleanup. Pile it into bowls with sliced avocado and extra lime wedges for a comforting, satisfying meal that comes together in well under an hour. It's the kind of recipe you'll want in regular rotation for chilly nights when you want something filling but plant-based.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and jalapeño, if using, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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