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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Aromatics: 1 large yellow onion diced, 3 cloves garlic (minced), 1 bell pepper (any colour, diced).
  • The Trio: 1 can 15 oz Kidney beans, 1 can (15 oz) Black beans, 1 can (15 oz) Cannellini beans—all drained and rinsed.
  • Base: 1 can 28 oz crushed tomatoes, 1 cup vegetable broth, 2 tbsp tomato paste.
  • Spices: 2 tbsp chili powder 1 tbsp ground cumin, 1 tsp smoked paprika, ½ tsp dried oregano.
  • The Secret Touch: 1 tsp unsweetened cocoa powder 1 tsp brown sugar (optional, to balance acidity).
  • Seasoning: Salt and cracked black pepper to taste.
  • Oil: 2 tbsp olive oil or avocado oil.

Method
 

  1. 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.
  2. 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.
  3. Combine Ingredients: Stir in the tomato paste, followed by the crushed tomatoes, vegetable broth, and all three types of beans.
  4. 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.
  5. 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.
  6. 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.