Three Bean Meatless Chili – Hearty & Comforting Dinner

Three Bean Meatless Chili is a hearty, comforting, and protein-packed meal made entirely with pantry staples. Loaded with beans, vegetables, and warming spices, this chili delivers bold flavor without any meat. It’s perfect for busy weeknights, cozy weekends, or healthy meal prep.

Why You’ll Love This Recipe

• Thick, hearty texture without meat
• Packed with plant-based protein and fiber
• Uses simple pantry ingredients
• Great for meal prep and leftovers
• Naturally comforting and satisfying

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 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 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup vegetable broth
• Optional toppings: avocado, cilantro, green onions

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook for 4–5 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add diced bell peppers and cook for 3–4 minutes.
5. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
6. Add kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth.
7. Stir well and bring to a gentle boil.
8. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
9. Taste and adjust seasoning if needed.
10. Serve hot with desired toppings.

Tips & Variations

• Mash some beans with a spoon to thicken the chili naturally
• Add corn or diced zucchini for extra texture
• Use fire-roasted tomatoes for deeper flavor
• Adjust spice level with cayenne or crushed red pepper
• Serve over rice or baked potatoes for a heartier meal

Storage & Freezer Instructions

• Store chili in an airtight container in the refrigerator for up to 5 days
• Flavor improves after resting overnight
• Freeze in portion-sized containers for up to 3 months
• Thaw overnight in the refrigerator before reheating
• Reheat gently on the stovetop or microwave

Serving & Pairing Ideas

• Serve with crusty bread or cornbread
• Top with avocado slices or dairy-free yogurt
• Pair with a simple green salad
• Spoon over rice, quinoa, or baked potatoes
• Add tortilla chips on the side for crunch

Frequently Asked Questions

Is this chili filling without meat?

Yes. The combination of three beans provides plenty of protein and fiber, making this chili very satisfying.

Can I make this in a slow cooker?

Yes. Sauté vegetables first, then cook on low for 6–7 hours or high for 3–4 hours.

Can I adjust the spice level?

Absolutely. Increase chili powder or add cayenne for more heat, or reduce spices for a milder chili.

Is this chili good for meal prep?

Yes. It stores and reheats well, making it ideal for lunches and dinners throughout the week.

Ready to Make It?

This Three Bean Meatless Chili is cozy, nourishing, and incredibly easy to make. Whether you’re meal prepping or craving comfort food, this chili delivers rich flavor with minimal effort. Save this recipe for a hearty, plant-based dinner anytime.

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• Vegetable Grain Bowl – Balanced, wholesome, and colorful.
• Zucchini Noodles with Pesto – Light and fresh vegetarian dinner.
• One Pan Salmon and Vegetables – Easy, nutritious weeknight meal.

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