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Veggie bean chilli recipe

Veggie bean chilli recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian chilli

A Veggie bean chilli that I serve with rice and soured cream, but it's also great in a taco with grated cheese, guacamole, etc.

11 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 3 onions, chopped
  • 2 to 3 green chillies, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon allspice
  • 1 courgette, cut into 1cm dices
  • 8 mushrooms, sliced
  • 1 red pepper, cut into 1cm dices
  • 2 tablespoons tomato puree
  • 400g tin of plum tomatoes, roughly chopped
  • 400g tin of pinto beans, drained and rinsed
  • 100ml red wine
  • 1 good handful of chopped fresh parsley
  • 1 good handful chopped fresh coriander
  • 1 teaspoon of dried oregano
  • sea salt and freshly ground pepper to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Heat the oil in a saucepan over a medium to low heat, add the onions and sweat, stirring from time to time, until very soft and just starting to take on some colour. Add the chillies, garlic, cumin, cayenne and allspice and stir for a minute.
  2. Add the courgette, mushrooms and red pepper and stir to coat in the spices. Add the tomato puree, tinned tomatoes with their juice, pinto beans, red wine, parsley, coriander and oregano. Pour over 100ml to 150ml of water and add some salt and pepper.
  3. Simmer gently for 25 to 30 minutes, stirring from time to time, until the veg are all tender and everything is thick and saucy.Taste and adjust the seasoning if you think it needs it. Serve with rice and a good dollop of soured cream.

Cook's note

Black eyed beans or kidney beans can be used instead of pinto beans.

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Reviews in English (0)


This quick and easy Three Bean Chili recipe is warm, cozy and ready in 30 minutes. It’s a hearty vegan chili and perfect for a healthy lunch, dinner or meal prep idea!

I love a good chili, a few of my favorites include this Quinoa Chili Verde, Butternut Squash Chili, Easy Vegetable Chili and this hearty Ultimate Tempeh Chili.

A good chili recipe is a must and this vegan Three Bean Chili is loaded with flavor, protein and fiber. Plus, it’s easy to put together and ready in about 30 minutes!

When the chilly weather sets in, cozy up with a bowl of this flavorful and hearty chili!

Ingredients You’ll Need

In this recipe we’ll simmer together onion, garlic, jalapeno, 3 types of beans, tomatoes, chili powder, chipotle powder and a bit of cocoa creating a delicious, warm and hearty lunch or dinner.

  • The Beans. This chili recipe calls for a mix of kidney beans, black beans and pinto beans, but of course use your preferred combination of beans or whatever you have on hand.
  • Aromatics. You’ll start the chili with onion and garlic, and jalapeno for a little heat.
  • The Spices. This 3-Bean Chili is loaded with spices. I find it’s pretty much a perfect combination of chili powder and chipotle powder. Feel free to adjust the amounts to suit your taste.
  • Liquids. Use either water or vegetable broth. For the most flavor, use veggie broth.
  • My Favorite Secret Ingredient. Adding a little bit of cocoa gives depth. Do use the darkest chocolate you can, 70% and above. It’s super delicious and I always try to add a bit to all of my chili recipes.

How To Make Three Bean Chili

  • Saute: In large pot heat olive oil over medium heat, saute onion for 5 – 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder, cook for 1 minute, or until fragrant.
  • Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover askew, and simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.

Now all you have to do is enjoy!

Serving Suggestions

It’s great served with a sliced green onions, a dollop of vegan sour cream, a squeeze of lime.

I love pairing my chili with this vegan Sweet Chia Cornbread or Jalapeno Cornbread Muffins. Break up the cornbread and add to the chili, it’s the perfect compliment of spicy chili with sweet cornbread. There’s just something about this combination that takes chili over the top, making it a perfect meal!

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week with vegan cornbread on the side.

Can You Freeze Chili?

Yes, it freezes wonderfully for up to 2 – 3 months! My favorite ways to freeze chili is in individual portion sizes using freezer safe containers. Then when I want to cozy up with a bowl of warm chili I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.

More Recipes You’ll Love

If you try this easy vegan chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


They key to my 10 minute meals is using frozen basics like onions and garlic. It saves you time peeling and chopping, simply add straight from the freezer to the pan.

I also used some chipotle paste from a jar. This will add a tonne of flavour to the chilli but doesn’t require hours and hours of cooking.

Three Bean Chilli Recipe – Vegan

Making a vegetarian or vegan chilli or ‘chilli con carne‘ is so easy that I think it is one of those go-to dishes for most people who are vegetarian or vegan. Usually ‘chilli con carne‘ uses some type of mince, even if vegetarian. This version however uses three different types of beans, and you can use any type that you wish, it will taste good. The secret is to use already cooked beans, that way you don’t have to spend forever cooking them!

Chipotle paste gives the dish a lovely heat, and the yeast extract (Marmite) gives it depth of flavour although you can’t taste this on it’s own. Beans are an excellent source of protein and mixing different varieties makes it more interesting. The flavours in this recipe will make anyone believe you have been slaving over a hot stove for hours when in fact it is the blender that has done most of the work! This is perfect for inviting friends over.

25+ Crockpot Hot Chili Recipe Pics

25+ Crockpot Hot Chili Recipe
. Chili is great on it's own, served in a bowl or bread bowl. This delicious crockpot chili recipe is hearty and perfect for chilly weather!

Slow Cooker Vegetarian Chili Vegan Gluten Free Allergy Free from

I also added plenty of extra special ingredients to this vegetarian chili crock pot recipe for added depth of flavor. Easy to make and perfect for loading up with your favorite toppings! Having a big bowl of chili ready at dinner with very minimal effort (and dishes) is what winter is all about.

Chili is something my family looks forward to and this classic crockpot chili.

This makes a lot of chili, so feel free to halve the recipe or freeze leftovers for a busy weeknight dinner. This delicious crockpot chili recipe is hearty and perfect for chilly weather! This makes a lot of chili, so feel free to halve the recipe or freeze leftovers for a busy weeknight dinner. Your kind words make my crazy obsession with whipping up the best paleo recipes i possibly can for you here in my hot little arizona kitchen all.

This makes a lot of chili, so feel free to halve the recipe or freeze leftovers for a busy weeknight dinner.

A great combo of beans, veggies and lentils come together for a great tasting (and healthy) although, if slow cookers aren't your jam, i have included stove top and instant pot directions for this veggie chili as well.


Chili is something my family looks forward to and this classic crockpot chili.


Crockpot chili is the perfect make ahead meal for winter.


Chili is something my family looks forward to and this classic crockpot chili.

All opinions are mine alone.

New crock pot gets too hot!!


I have a few chili recipes on the blog already, but today, i have for you, what may now be my new fave:



For the toasted spices

For the vegetable base

  • 125g/4½oz onion (about ½), cut into chunks
  • 3 garlic cloves, crushed
  • 125g/4½oz celery, cut into 3cm/1¼in chunks
  • 70g/2½oz fennel, cut into 3cm/1¼in chunks
  • 1 large carrot, cut into 3cm/1¼in chunks
  • 375g/13oz button mushrooms
  • 1 red chilli
  • 12g/½oz fresh root ginger, finely grated or sliced
  • 1 red pepper, cut into large dice
  • 100ml/3½fl oz rapeseed oil
  • large pinch sea salt

For the rice

To finish the chilli

  • 100g/3½oz tomato purée
  • 200g/7oz piquillo peppers
  • 1 x 400g tin chopped tomatoes
  • 1 x 240g tin red kidney beans (drained weight)
  • 100g/3½oz brown sauce
  • 2 tbsp vegetarian Worcestershire sauce

To finish

  • 40g/1½oz chocolate (100 per cent cocoa solids), finely grated
  • 10g coriander leaves, roughly chopped
  • salt and freshly ground black pepper

Made this dish for dinner as instructed, but with a couple of changes suggested by previous reviewers. First, I used two jalapenos, 1 seeded and de-vained the other intact. I also increased the chili powder to 1 TBS as that is usually what I put in my chili. The end result. This is a very flavorful chili and increasing the chili powder and using the jalapenos like I did makes for a very spicy chili. The next time I think I use the recommended amount of chili powder and do the same with the jalapenos and see what the difference is. You may want to make it exactly as instructed and then make a decision on what you want to increase or decrease. All in all this is a very good chili that i will make again. Also love that it's a great option for "no-meat" dinners that can be whipped up in no time.

Made this dish for dinner. It def needs more chili powder and cumin. I seeded and deveined the jalapenos. Next time I will only seed and devein one of the two and maybe add a green bell pepper. Will def make again. Thanks for sharing.

I made this last night, but had to make a few tweaks here and there so it would fit in my 4 quart crock pot. I omitted the Worcestershire sauce totally since it's not vegetarian and added more chili powder. I also like things a bit spicier so I added cayenne pepper as well. It was a very soupy chili recipe, but definitely one worth trying! It's delicious with some crackers.

Thanks- good to know. We are not strict vegetarians, more to the "vegetariah-ish." But if serving this to strict vegetarians, I will be sure to leave it out.

That's actually what I was about to say!

FYI it's not actually vegetarian, as Worcestershire sauce contains fish

Flavor is really nice, but more souplike rather than chili since none of the liquid evaporates in the slow cooker. I'll be using leftovers as burrito and taco filling.

This is very flavorful! Very easy and will make again. I used parmesan cheese at the end instead of sour cream and jack cheese because I already had this in my refrigerator. I will definitely make again. Thanks for posting such a tasty recipe. I also used water instead of stock because I didn't own stock.

I haven't made this yet, but I've made similar recipes, and some zucchini, carrots and corn added would up the health value while continuing the authentic Mexican theme. Though I would leave out the Worchestershire, not Mexican or vegetarian!

Delicious. The sour cream, cilantro and jalapeno jack cheese is a must. Added a small spritz of fresh lime juice to my bowl and toasted some corn tortillas on the stove top. I used one jalapeno and added half tsp of paprika. Next time I will drain the liquid from one can of the diced tomatoes. Cooked it for 8 hours in the slow cooker, wasn't too mushy but if I don't want to wait I think 6 hours would suffice.

Wow! Doesn't seem like anything particularly amazing but it turned out SO flavorful and delicious. I only did 1 jalepeno, but left the seeds in so it was quite spicy -- YUM! I Did one can of pinto beans instead of the 2nd can of black beans called for. Otherwise followed exactly and used the slow cooker. Will definitely hold on tho this recipe!

Good base. Super easy & super cheap. :)

I made this tonight and followed the recipe exactly as written. I stirred in a squeeze of lime at the end and served it with fresh cilantro, fresh jalapeños (with seeds), and shredded pepper jack cheese. Delicious! I will definitely be making it again soon.

I have made this ten times. Love it.

I've made this basic recipe several times now and really like it. It isn't as thick as many chills, so I use less broth and make a slurry of masa and broth at the end. I prefer the fire-roasted tomatoes, and last time I added a teaspoon of smoked paprika and the whole pot went to another level of amazing. I've also included fire-roasted corn and chopped red and green peppers for more veggies. My point is not to be one of those readers who modifies everything into basically a new recipe, though. It's just such a good basic recipe that it allows for small modifications to your taste, without changing how well everything works together. (Just be sure to take out an ingredient to about match the volume of your add-ins, or adjust the spices accordingly. I chopped a whole pepper and added 1/2 cup of corn, then left out one can of beans.) Also - there are vegetarian Worcestershire sauces available.

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Bosh! ultimate chilli recipe

This deep and smoky, dark and dirty vegan chilli recipe is perhaps the richest we’ve tasted. The flavour comes from the mushroom base, but is boosted by untraditional ingredients such as soy sauce, balsamic, maple syrup and chocolate. You should absolutely leave it bubbling away if you have the time. It’s so, so good – you’ll be bowled over by the end result.

Lizzie Mayson

400g mushrooms
olive oil
¼ tsp salt
¼ tsp black pepper
2 red onions
4 garlic cloves
2 fresh red chillies
30g fresh coriander
1 celery stick
1 red pepper
1 tbsp tomato purée
250ml red wine
2 tsp soy sauce
1 tsp balsamic vinegar
2 x 400g tins chopped tomatoes
1 x 400g tin black beans
1 x 400g tin kidney beans
1½ tsp maple syrup
10g dark chocolate


1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp dried oregano
½ tsp salt
½ tsp black pepper
1 bay leaf

Food processor | Frying pan on a medium-high heat | Large saucepan on a medium heat

1. Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it’s quicker and better with a food processor).

2. Pour a little oil into the hot frying pan. Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes. Take the pan off the heat, transfer the mushrooms to a bowl and set aside.

3. Peel and mince the red onions. Peel and mince the garlic. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely. Remove the leaves from the coriander and set aside. Finely chop the stalks. Trim the leaves and root from the celery. Cut the pepper in half and cut out the stem and seeds. Cut the celery and pepper into very small chunks.

4. Add a little oil to the large saucepan. Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies, and cook gently for 5-10 minutes, making sure you stir constantly. Add the chopped celery and red pepper chunks to the pan and stir.

5. Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables. Stir in the tomato purée to give a rich colour and depth of flavour. Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high. Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided. Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker.

6. Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms. Stir everything together really well and then reduce the heat to a very gentle simmer. Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes). You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency.

7. Remove the bay leaf. Stir the coriander leaves into the chilli and serve.


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Bean and Veggie Chili Recipe

This have-it-your-way chili can be made vegetarian, with ground turkey or with ground beef. Enjoy the slightly sweet flavor added by the carrot.


2 teaspoons canola oil
1 pound extra-lean ground beef or extra-lean ground turkey, or 1 10-ounce package frozen meatless crumbles, thawed
1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 carrot, scrubbed and sliced thinly
1 15½-ounce can dark or light kidney beans, drained and rinsed
2 14½-ounce cans diced tomatoes
1 6-ounce can no-salt-added tomato paste
2 tablespoons chili powder
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
3 green onions, sliced thin (optional)
½ cup chopped fresh cilantro (optional)
½ cup fat-free sour cream


Before you begin: Wash your hands.

  1. Combine the oil, meat or meatless crumbles, onion and garlic in a large pot over medium heat.
  2. Cook and stir until the onion is wilted and the meat is lightly browned. About 6 to 8 minutes.
  3. Add the remaining ingredients except the optional ones and the sour cream. Stir well, cover and reduce heat simmer gently for 20 minutes. Adjust the chili powder, oregano and black pepper to taste.
  4. Serve with green onions, cilantro and/or sour cream.

Cooking Note

Nutrition Information

Calories: 300 Total fat: 12g Saturated fat: 4.5g Cholesterol: 35mg Sodium: 540mg Carbohydrate: 28g Dietary fiber: 8g Protein: 23g

Pamela Aughe, RD, is a contributor to "Cooking Healthy Across America" by the American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of the Academy.

Ella Woodward's black and kidney bean chilli recipe

This is one of the simplest and most nourishing recipes around. It only takes 10 minutes to put together and it&rsquos wonderfully filling and comforting. It&rsquos one of my go-to meals all winter.

It&rsquos a great dish to make if you&rsquore feeding lots of people too as it&rsquos no more complicated to make for twelve then it is for two. It requires almost no chopping, so you won&rsquot be in the kitchen for hours!

While you're cooking the chilli, boil brown rice to serve it over.

Make extra batches of this and freeze them as it makes a delicious, filling meal when you don&rsquot have time to prepare anything.


  • 2 carrots, grated
  • 2 cloves of garlic, peeled and crushed
  • 600 g passata
  • 50 g tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin red kidney beans
  • 1 jalapeño pepper, deseeded and finely chopped
  • 1 pinch salt and pepper, to taste
  • 1 tsp chilli flakes (add more if you like it extra spicy)
  • 2 carrots, grated
  • 2 cloves of garlic, peeled and crushed
  • 21.2 oz passata
  • 1.8 oz tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin red kidney beans
  • 1 jalapeño pepper, deseeded and finely chopped
  • 1 pinch salt and pepper, to taste
  • 1 tsp chilli flakes (add more if you like it extra spicy)
  • 2 carrots, grated
  • 2 cloves of garlic, peeled and crushed
  • 21.2 oz passata
  • 1.8 oz tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin red kidney beans
  • 1 jalapeño pepper, deseeded and finely chopped
  • 1 pinch salt and pepper, to taste
  • 1 tsp chilli flakes (add more if you like it extra spicy)


  • Cuisine: Mexican
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 4


  1. Place the carrot and garlic into a large saucepan.
  2. Add the passata, tomato purée, both the beans, jalapeño pepper and the chilli flakes to the saucepan along with some salt and pepper, to taste.
  3. Cook the chilli for about 10 minutes, stirring it well, until it&rsquos lovely and warm and everything&rsquos nicely mixed together.
  4. Pour the chilli over brown rice and enjoy.

Recipe extracted from Deliciously Ella by Ella Woodward, out now by Yellow Kite, £20 © Ella Woodward 2015

Photography © Claire Winfield

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