Three Bean Vegetarian Chili

5 from 3 votes

You can make this vegetarian chili in just thirty minutes with the help from Thai red curry paste and common pantry ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Vegetarian

Diet: Vegetarian

Servings: servings

Calories: 383kcal

2 tablespoons olive oil avocado or canola also work
1 medium red bell pepper diced
1 medium green bell pepper diced
1 medium red onion diced
½ teaspoon table salt more to taste
1 small jalapeño minced; optional
3 cloves garlic minced
2 tablespoons Thai red curry paste
2 teaspoons chipotle chili powder see note #1
2 teaspoons cumin
1 teaspoon chili powder
15 ounce can light red kidney beans drained and rinsed
15 ounce can pinto beans drained and rinsed
15 ounce can black beans drained and rinsed
15 ounce can diced tomatoes with juices
8 ounce can tomato sauce
2 cups vegetable broth
toppings: chopped cilantro, sour cream or plain Greek yogurt, shredded cheddar cheese

Place a 4 quart Dutch oven or stock pot over medium-high heat. Once hot, add 2 tablespoons olive oil. To the hot oil add diced bell pepper, onion, and salt. Sauté 5-6 minutes, until softened and golden.
Add garlic and jalapeño and sauté a minute more, until aromatic.
Add curry paste and cook another minute, stirring frequently to avoid burning the paste. Add the chili powders and cumin, stirring to combine.
Add the drained beans, canned tomatoes with juices, tomato sauce, and vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer over low heat.
Cover with the lid, leaving a small gap. Simmer at least 15 minutes and up to an hour.
Taste for salt and seasonings. Optional: immersion blend or blend ⅓ of the soup for a thicker texture.
Top with your favorite chili toppings (cheese, cilantro, more jalapeños, etc.) and enjoy!

Chipotle chili powder adds smokiness. Use an equal amount of regular chili powder if chipotle chili powder is not available.
Heat: This is a gently spicy chili. The jalapeño can be omitted, if desired. Feel free to up the spice further by adding a serrano pepper (more spicy) or a poblano (less spicy). Red curry paste is often available in hot or mild varieties, so choose accordingly.
Leftovers and reheating: Leftovers are best within 3-4 days. Keep refrigerated in a closed container. Reheat individual portions in the microwave in just 1-2 minutes. Reheat on the stove top covered over medium heat, stirring occasionally until warmed through.
Freezing: You can freeze this recipe for up to 3 months. Let the chili cool to room temperature before transferring to a freezer-safe container.