Three-Bean Chili Recipe (2024)

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Three-Bean Chili Recipe (1)


Rating: 5 stars


A meatless Monday success! Delicious and nobody thought it tasted "meatless". Will make again.

Three-Bean Chili Recipe (2)


Rating: 5 stars


I made this for a vegetarian friend and had no intention of actually eating it but thought I needed to try it before I served it to someone else. I mean, what if it was awful?! So I reluctantly placed a spoonful in my mouth and boy am I glad I did! YUM! I totally loved this and can't wait to make it again...this time for myself :)

Three-Bean Chili Recipe (3)


Rating: 5 stars


I am a vegetarian, 7 years now, and the most difficult to please eaters of all times. In addition to that, my 12 year old daughter didn't fall far from the tree. She eats meat, but it is not a necessity with each meal. And then my hubby...a medium-rare steak guy, hold the veggies. I found this recipe & was very skeptical because it sounded bland (no salt in recipe, lol). I wasn't a chili fan as a meat eater, so didn't have high expectations with this. To my surprise, my family & I devoured every bit. I was disappointed, because I wanted them to stop eating so that I could eat the left-overs for lunch tomorrow! But they wouldn't stop with the "mmm, this is really good, mmm," so I could only smile. I didn't followed the recipe precisely, substituted diced tomatoes for original Rotel, and used canned lentils & white northern beans in lieu of black beans & chick peas. Served over basmati brown rice with Jiffy, yum yum. Will definitely be making this on a weekly basis. Really simple & I can only imagine how well the flavors come together overnight for left-overs =)

Three-Bean Chili Recipe (4)


Rating: 4 stars


Good solid chili!

Three-Bean Chili Recipe (5)


Rating: 4 stars


This is so delicious and healthy it's almost too good to be true! I added 1.5 jalapenos chopped, oregano, and some smoked paprika for a little smokey flavor. I've also eaten it over baked sweet potato and it's fantastic!

Rating: 5 stars


Great mild chili recipe for quick and easy cooking (which I needed to do today). I had to substitute the green pepper for yellow pepper because that was all I had on hand, and same with vegetable/chicken stock. Tasted great! Served with Jiffy corn muffins and baked potatoes.

Three-Bean Chili Recipe (7)


Rating: 5 stars


This recipe was GREAT! I'm a hard person to convince that meatless is the way to go sometimes, but I withheld the urge to add some to this recipe and it paid off. I of course added a few of my own seasonings, which included a little more chili powder, a dash of season salt and some onion powder. I also threw in a Knorr vegi stock at the end because I felt it needed something. It turned out excellent. A new favorite in my house! We varnished with a little reduced fat shredded cheese, sour cream, some southwestern salad crisps, light sour cream and some chopped avocodo. This of course is optional but it turned out to be a great new addition. This may even replace my regular chili recipe

Three-Bean Chili Recipe (8)


Rating: 5 stars


Awesome recipe. My spouse called it "world class" and said he didn't even notice there was no meat in it!

Three-Bean Chili Recipe (9)


Rating: 5 stars


Wowzers! Looooved this chili recipe. I changed a couple of things, only because of what I had on hand...but the result was fantastic. In fact, since going vegetarian, it's the most delicious and easiest recipe I've made. I added leeks to the red onions I had. I threw in a couple of stalks of celery. Instead of H2O and tomato paste, I used a can of tomato sauce. I used pinto beans instead of garbanzo. And I used Rotel tomatoes for the diced tomatoes, which added just the right amount of heat. I let my pot of chili simmer for about three hours. Yummy! I will be making this, like, every week!

Three-Bean Chili Recipe (10)


Rating: 5 stars


This recipe was great. Even my picky kids enjoyed this.

Three-Bean Chili Recipe (11)


Rating: 5 stars


Very flavorful. I give it 5 stars for heartiness, flavor, and ease. Granted, it would be better with meat, but it's still great. Followed the recipe as is.


Rating: 5 stars


This is a great vegetarian recipe. I never can decide between making this one or the chunky vegetarian chili (also from this site). They are both delicious and super easy to make.

Three-Bean Chili Recipe (13)


Rating: 4 stars


Very tasty. Toasting whole Cumin seeds & grinding w/mortar & pestle added an unbelievable aroma to this dish. Thawed, chopped & added turkey breast, left over from Christmas dinner, which toned down the chili powder's punch. Cornmeal is the perfect thickener, patience pays!

Three-Bean Chili Recipe (14)


Rating: 4 stars


Pretty good, had all the flavor of regular chili. I added a carrot in with the onion and substituted orange bell for green bell pepper. I added an extra T of cornmeal at the end because I didn't think it was thick enough, but I should've just waited. I also added a little cayenne pepper because we like our chili a little spicy. Served it with cheddar-cornbread muffins and sour cream.

Three-Bean Chili Recipe (15)


Rating: 5 stars


This chili is so good! Probably not great for those traditional meaty chili lovers, though. Very flavorful but not too spicy. I added chopped carrots and celery, which really adds to the texture. Makes a super filling lunch, esp. for those of us trying to count calories. Goes great with CL's Sour Cream, Cheddar and Green Onion biscuits. I'll be making this again and again all winter long.

Three-Bean Chili Recipe (16)


Rating: 4 stars


Great vegetarian chili recipe! Super fast and easy to make. I wouldn't necessarily use this recipe for entertaining, but would make it for any other occasion.

Three-Bean Chili Recipe (17)


Rating: 5 stars


I love this recipe and have been using it for a couple of years now. Sometimes I like to put carrots in with the onion and green pepper, or add a dash of vinegar to the broth. Make sure you let the flavors sit and mingle, and allow the chili to thicken an hour or so before you eat it - it's so much better. If you like it thicker, just add a few saltines before you chow down. Mmmmm : D

Three-Bean Chili Recipe (18)


Rating: 1 stars


This came out more like bean soup than chili. We will not be making this again. Very disappointed.

Three-Bean Chili Recipe (19)


Rating: 5 stars


I'm not a vegetarian but I didn't miss the meat in this recipe. It was very satisfying! Also, easy and tasty.

Three-Bean Chili Recipe (20)


Rating: 5 stars


Absolutely delicious low fat, vegetarian chili. I thought it was going to be soupy, but after I added the cornmeal and let it stand for about 10 minutes, it thickened up nicely. Would recommend to vegetarians AND meat eaters. Great recipe!

Three-Bean Chili Recipe (21)

Debby H

Rating: 4 stars


I wanted a lower fat chili recipe, so I tried this one. While I was making it, I was disappointed because it seemed so soupy, unlike a nice, thick chili. BUT, everything came together in the end when I added the cornmeal!! I was so pleased with how this turned out. Very satisfying with the sour cream (and I also added 2 T. of reduced-fat shredded cheddar cheese). Yum! I did as suggested and had it with a corn muffin. Also, I thought a 1-cup serving was very sufficient! I will definitely make this one again. I also like the fact that it didn't have to cook all day! Although I'm sure it'll taste even better tomorrow for lunch. Very good!!!

Three-Bean Chili Recipe (22)


Rating: 5 stars


Very good and super-easy to make. Even my husband, who usually complains about anything meatless, thought it was really good.

Three-Bean Chili Recipe (23)


Rating: 4 stars


This was very good and easy - I'm not a huge bean fan and even liked it a lot. I used diced tomatoes with jalapenos to add a little spice and it worked well.

Three-Bean Chili Recipe (24)


Rating: 5 stars


I made this chili for a chili cook-off that my running club had. Of the 12 chili's entered, I won first place! And mine was the only meatless dish. This is a wonderful recipe.

Three-Bean Chili Recipe (2024)


What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What is the best bean combination for chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Is chili better the longer it cooks? ›

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

Why do you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Do you simmer chili with lid on or off? ›

For quicker-cooking chili like this recipe, don't cover the pot. We want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.

When should you add beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

What peppers are best in chili? ›

In this case, the question was, “What peppers go best in a chili recipe made with beef?” In the end, I decided on three: red and green bell peppers, both for sweetness and their perfect colour combination, and a jalapeño to raise the heat a tiny bit more.

What are the best tomatoes for chili? ›

If you're using canned tomatoes, look for San Marzano tomatoes canned without salt and sugar if you can find them. That way you can add your own seasonings. San Marzanos also have the best flavor for home made tomato sauce. Why do beans bastardize chili while tomatoes do not?

Does chili need tomato paste? ›

Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.

Do you cook onions or meat first for chili? ›

In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.

What liquid is best for chili? ›

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Should you saute onions for chili? ›

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

Can I let chili simmer all day? ›

If you have time to make it the day before or early in the day and can let it simmer all day, your chili will go from good to AMAZING. Simmering all day allows the meat, beans, and onions to soften and the flavors to meld together. There's just no substitution for chili that is cooked low and slow all day!

What makes the best chili meat? ›

You can really use any meat for chili, but here are the cuts that are most popular for classic chili:
  • Ground beef (80/20) ...
  • Ground sirloin (90/10) ...
  • Brisket. ...
  • Short ribs. ...
  • Tri-tip sirloin. ...
  • Work with your butcher to get multiple textures. ...
  • Use multiple animals to add depth. ...
  • Go for grass-fed and grass-finished beef.
May 11, 2021

How does Martha Stewart make chili? ›

Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

How do you make chili taste more meaty? ›

Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.

What spices make chili hotter? ›

Bring on the Heat

Canned tomatoes with green chiles, chili powder, ground black pepper and cayenne all add varying amounts of heat to the chili. If you want to really turn things up, use hot chili powder and the full amount of cayenne pepper. Also, make sure your spices are fresh.

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