Vegetarian Three-Bean Chili
4.8
(12)
Active Time
20 minutes
Total Time
30 minutes
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Ingredients
4 servings
Special Equipment
Preparation
Step 1
Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1–2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
Step 2
Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
Step 3
Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
Do Ahead
Step 4
Chili can be made 3 days ahead. Cover and chill.
Salsas will vary in heat and sodium content. If you like things less spicy, choose a mild salsa and start with less salsa, about 1/2 cup. You can always add more salsa at the end of cooking to spice things up. If you can't find a corn and tomato salsa, substitute a chunky tomato salsa.
Leave a Review
Reviews (12)
Back to TopAbout a cup too much broth so I add more beans. It’s a light version of chili and it’s delicious!
sarah
virginia
1/4/2024
This is GREAT! Two changes: not so much broth, too soupy. Simmer 45 min. to an hour. We eat this at least five or six times a year. So easy to make, cheap and good.
Anonymous
nc
12/13/2021
Chili really should have some chiles in it. This is just bean stew.
oldunc
9/26/2021
Super tasty! I added some pork I had left over and some chili flakes for extra spice!
callmechef
4/25/2021
Made as written except skipped the tortilla strips. Excellent! Great flavor and the perfect thickness. Definitely making again.
sglang1
1/18/2020
This came out amazing! Tweaked the recipe a tad. Added a little bit of extra cumin and salt. Couldn't find the corn salsa so used Pace mild salsa and a little less than a can of corn. Added ground beef. Used 2.25 cups of vegetable broth and even then it took a long time to thicken. Total cook time once everything was in the pot was about an hour. Served with cheddar cheese melted on top and Tortilla chips. So good!
Ginina
Malibu, CA
11/16/2019
Just made this tonight and it's really good! I used a pineapple peach salsa, and threw in a cup of corn at the end as someone else mentioned. Also added 1/2 red onion. Served with bagged tortilla chips, cheese, and sour cream. It was SO easy and quick. Simmered on low for about 45 minutes to meld the flavors. Definite keeper.
tbenne2
Augusta, Maine
10/13/2019
I kicked up the heat by adding sliced fresh jalapeños all over the top =] Great recipe! And easy!
blaine.genson2411
Dallas, Tx
8/5/2019
I took a few liberties with this recipe... omitting the salsa but added a small chopped onion and replaced the garlic powder with a minced garlic clove. This is super fast AND easy! It's a real keeper, and has quickly become a family favorite. I serve this with tortilla chips, shredded cheese, chopped onion, chopped jalapeno, and sour cream so everyone can "individualize" their bowls. I will continue to make this year-round!
ktklim
Dearborn, MI
7/8/2019
Didn't make the tortilla chips since this was my first time making it and I wanted to focus on getting the broth right. Unfortunately it didn't thicken the way I wanted it to even with 5 extra minutes of simmering. Maybe I mistimed the steps? Otherwise, the flavor was great and the dish as a whole was hearty. I threw the jalapeños into the broth rather than using it to garnish, and I also added Beyond Meat beef crumbles to make it into a vegan beef chili!
mark87889450
Miller Place, NY
5/6/2018
This was really good! Made in the instant pot, with 2/3 c salsa and 2 c. vegetable broth, and cooked for 20 min. Kept everything else the same. All 3 of my kids gave it a thumbs up!
runjenn
Charlotte, NC
2/6/2018
This chili was great! I didn't make the fried tortilla chips and couldn't find the corn salsa, so added a handful of frozen corn. I would definitely mke this again.
shar_griffi
Hampad,NC
1/2/2018
To oldunc: what do you think is in the chili powder that is part of this recipe? Dandelion greens? Hm. This is a keeper. Leftovers going in the freezer. (There was enough for a lunch.)
Tracy
12/28/2022
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