3 Bean Vegetarian Chili
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This easy, five-step vegetarian chili made with a combination of kidney beans, pinto beans, and black beans with tofu for texture is the same delicious flavor as a traditional chili minus the meat. When added to the chili, bits of tofu work to mimic the texture of ground meat. The recipe is inspired by one of my favorite canned chilis, a since discontinued product from Trader Joe’s. I love this recipe because it’s great for both meat-eaters and non-meat eaters.
This vegetarian and vegan chili recipe is hearty and delicious while quick and easy to make! It’s a fairly hands-off recipe, so there’s not much room for error! It’s perfect for cozy weeknights, game days, or batch cooking, and it’s simple to customize with your favorite toppings and sides. If you love this recipe, be sure to also try my chili-loaded baked potatoes and this coconut curry roasted sweet potato lentil bowl. For more meatless Monday inspo, check out my top 22 vegetarian comfort food recipes.
Why You’ll Love This Recipe
- Hearty and filling – Three types of beans and plenty of veggies make this a satisfying meal.
- Flavorful and balanced – A robust spice blend delivers depth without heat overpowering the dish.
- Crowd-friendly – Great for feeding a group or meal prepping for the week.
Key Ingredients in This Recipe
- Tofu – The tofu is crumbled in this recipe. The key to cooking with tofu in recipes like this is to press it to remove excess water.
- Beans – I use a combination of red kidney beans, pinto beans and black beans to round out the flavor of the chili. Black beans are creamy and have a mild flavor while kidney beans have a red exterior and white center and pinto beans have an earthy flavor.
- Sweet corn – While I opt to use frozen sweet corn in this recipe it can easily be substituted with kernels of fresh corn or canned corn instead.
- Bell pepper – Bell peppers are sweet with a mild flavor. They don’t have any heat but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. The green bell pepper can be substituted with another color of bell pepper in this recipe as the difference is subtle.
- Vegetable broth – Using a vegetable broth keeps the recipe vegetarian. It is made by simmering onion, celery and carrots with aromatics in water over a long period of time. In a pinch chicken stock can be used instead.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Add a small splash of vinegar or a squeeze of lime juice at the end to brighten the flavors and balance the richness of the beans and spices.
How to Make 3 Bean Vegetarian Chili (Step-by-Step)
- Remove water from tofu. Press down on tofu with paper towels to release as much excess water as possible.
- Cook the vegetables. Heat a large Dutch oven over medium heat, add 2 tablespoons of the oil and heat through. Add the onion, bell pepper and jalapeño pepper and sauté, stirring occasionally until the onions are soft and opaque, about 5 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about an additional 30 seconds.
- Simmer the chili. Add the tomatoes, beans, corn, vegetable broth, chili powder and cayenne to the pot. Bring the soup to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender, about 20 to 30 minutes. Season to taste with salt.
- Brown and crumble tofu. Heat a medium non-stick sauté pan, add the remaining oil and heat through. Add the tofu and cook until browned on both sides. Remove to a bowl and crumble until it resembles ground meat. Add to the pot and continue to simmer for an additional 5 to 10 minutes.
- Assemble and serve. Ladle into bowls and top with avocado, jalapeño and red onion. Serve hot.
How to Thicken 3 Bean Vegetarian Chili
If you prefer a thicker chili I recommend simmering the soup for a bit longer than 30 minutes. Simmer for about an hour, stirring occasionally. The combination of the crushed tomatoes and diced tomatoes will reduce and the soup will thicken.
How to Garnish 3 Bean Vegetarian Chili
I garnish the chili with slices of avocado, diced red onion and sliced jalapeño to keep it a vegan chili recipe. Feel free to use other toppings like cilantro, diced green onions, shredded cheese or sour cream. Top with crushed tortilla chips for some added texture. This recipe can also be set up like a chili bar so people can add their own toppings—plan on about ½ cup of each!
How to Serve 3 Bean Vegetarian Chili
- With bread: Serve alongside my homemade cheesy garlic bread or crusty bread to soak up every last bit.
- As bowls: Build chili bowls with rice, macaroni, or quinoa for a heartier meal.
How to Store 3 Bean Vegetarian Chili
- Refrigerator: Store cooled chili in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months, then thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally until heated through.
How to Make 3 Bean Vegetarian Chili in a Slow Cooker
This recipe can also be made in a crockpot! Simply cook on low heat for 6 to 8 hours and prepare the tofu in a pan according to the instructions below.
FAQ – Frequently Asked Questions
Yes, it tastes even better the next day as the flavors continue to meld.
Yes, add extra beans or serve with toppings like shredded cheese or Greek yogurt.
It’s mild by default, but you can increase chili powder or add cayenne for more heat.
A combination of kidney, black, and pinto beans works beautifully, but other beans are fine too.
Other Recipes to Try
If you enjoyed this vegetarian take on a classic, check out some of these other chili recipes that are perfect for meal prep, game day, and beyond:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
3 Bean Vegetarian Chili
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Ingredients:
For the chili:
- 6 ounces extra-firm tofu, drained
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion, diced
- 1 medium green bell pepper, cored and finely diced
- 2 medium jalapeño peppers, seeds removed and diced
- 3 cloves garlic, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can black beans
- 2 cups frozen sweet corn
- 2 cups vegetable broth
- 2 tablespoons chili powder
- ¼ teaspoon cayenne pepper
- Kosher salt, as needed
For serving:
- Haas avocado, pitted peeled and sliced
- Sliced jalapeño
- Diced red onion
Instructions:
For the chili:
- Press down on tofu with paper towels to release as much excess water as possible.
- Heat a large Dutch oven over medium heat, add 2 tablespoons of the oil and heat through. Add the onion, bell pepper and jalapeño pepper and sauté, stirring occasionally until the onions are soft and opaque, about 5 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about an additional 30 seconds.
- Add the tomatoes, beans, corn, vegetable broth, chili powder and cayenne to the pot. Bring the soup to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender, about 20 to 30 minutes. Season to taste with salt.
- Heat a medium non-stick sauté pan, add the remaining oil and heat through. Add the tofu and cook until browned on both sides. Remove to a bowl and crumble until it resembles ground meat. Add to the pot and continue to simmer for an additional 5 to 10 minutes.
For serving:
- Ladle into bowls and top with avocado, jalapeño and red onion. Serve hot.
Notes:
Nutrition:
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