Smoky Vegetarian Three Bean Chili
Description
There’s something uniquely grounding about a bowl of thick, steaming chili that doesn’t rely on meat to feel substantial. This Vegetarian Three Bean Chili is a masterclass in texture and depth, combining the creamy bite of Cannellini beans, the earthiness of black beans, and the classic heartiness of kidney beans. Infused with smoked paprika and a hint of cocoa powder for richness, this recipe creates a complex flavour profile that tastes like it’s been simmering on a farmhouse stove for days. It’s a protein-packed, fibre-rich hug in a bowl—perfect for chilly evenings and effortless meal prepping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving Number: 6 servings
Smoky Vegetarian Three Bean Chili
There’s something uniquely grounding about a bowl of thick, steamingchili that doesn’t rely on meat to feel substantial. This Vegetarian Three BeanChili is a masterclass in texture and depth, combining the creamy bite ofCannellini beans, the earthiness of black beans, and the classic heartiness ofkidney beans.
Ingredients
Method
- Sauté the Base: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper, sautéing for 5–7 minutes until softened.
- Bloom the Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for about 60 seconds until the spices become fragrant.
- Combine Ingredients: Stir in the tomato paste, followed by the crushed tomatoes, vegetable broth, and all three types of beans.
- Simmer and Deepen: Add the cocoa powder and brown sugar. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally to prevent sticking.
- Adjust Consistency: If the chili is too thick, splash in a little more broth. If you prefer it thicker, use a potato masher to lightly crush a few beans directly in the pot.
- Final Seasoning: Taste and add salt and pepper as needed. Remove from heat and let sit for 5 minutes before serving.
Notes
Chef’s Tips
Texture Secret: For a “meatier” mouthfeel, add 1 cup of finely chopped walnuts or pulsed mushrooms during the sautéing phase.
The Acid Kick: Always finish your bowl with a squeeze of fresh lime juice or a teaspoon of apple cider vinegar right before eating; the acidity cuts through the heavy spices and brightens the whole dish.
Storage: Like all good stews, this chili is actually better the next day. It stays fresh in the fridge for up to 5 days or can be frozen for up to 3 months.
