How to Make Mild Vegetarian 3-Bean Chili - A Step-by-Step Guide

If you're looking for a hearty and flavorful vegetarian chili recipe, then you've come to the right place. This Mild Vegetarian 3-Bean Chili is a perfect dish for those chilly nights when you want something warm and comforting. Packed with protein and fiber from three different types of beans, this chili is not only delicious but also nutritious.

One of the best things about this recipe is that it's incredibly easy to make. You don't need to spend hours in the kitchen to enjoy a pot o...

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Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 1 large green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium carrot, chopped
  • 1 large clove garlic, minced
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (28 ounce) can diced tomatoes in juice, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
  • Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.
  • Nutrition

    343 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 1271mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 20g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 78mg
    • Calcium: 171mg
    • Iron: 8mg
    • Potassium: 969mg