This hearty three-bean chili is loaded with black beans, kidney beans, and pinto beans simmered in a smoky, fire-roasted tomato base, so it's naturally suited to a vegetarian table without any fuss. Sautéed onion and bell peppers build a sweet, tender foundation, while garlic, jalapeño, and a warm blend of chili powder, cumin, smoked paprika, and coriander give it deep, layered heat. A spoonful of tomato paste gets browned right in the pot for extra richness before the broth and beans go in to simmer low and slow until everything thickens up beautifully. A finishing splash of fresh lime juice brightens the whole pot, and it's begging for a topping of avocado, cilantro, and extra lime wedges. It's a filling, protein-packed bowl that comes together easily in one pot, making it a reliable pick for anyone eating vegetarian.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, green bell pepper, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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