Vegetarian Three-Bean Chili

Vegetarian Three-Bean Chili
  • Recipe Comments
  • Max 5 stars
    My Rating
    (8 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Three-Bean Vegetarian Chili. Hearty and colorful, this vegan chili gets an extra wallop of flavor from chipotle chiles.


  • 1 cup dry white kidney beans (cannellini), soaked and drained
  • 1 cup dry red kidney beans, soaked and drained
  • 1 cup dry black beans, soaked and drained
  • 1 teaspoon olive or vegetable oil
  • 2 medium onions, chopped
  • 3 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1 red pepper, chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeño chile, finely chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 can (28 ounces) tomatoes in puree
  • 1 chipotle chile in adobo, finely chopped
  • 2 teaspoons salt
  • 1/4 teaspoon dried oregano
  • 2 cups water
  • 1 package (10 ounces)
  • frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro


  1. 1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven.
  2. 2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin, coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; Reduce heat and simmer 10 minutes, stirring several times.
  3. 3. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in 1/4 cup cilantro. Spoon into bowls and sprinkle with remaining 1/4 cup cilantro.