Smoky Vegetarian Three-Bean Chili | Nourished By Nutrition
Smoky Vegetarian Three-Bean Chili

A hearty and flavorful smoky vegetarian three-bean chili. This quick and easy chili features three varieties of beans for added protein and gets its smoky taste from chipotle peppers in adobo sauce and fire-roasted tomatoes.

Smoky Vegetarian Three-Bean Chili

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

As soon as the leaves start to change and the cooler fall weather makes an appearance, you can bet this smoky three-bean chili is simmering on my stove. This hearty vegetarian chili is the perfect healthy meal for cozying up at home after a long day.

While the ingredients in this chili recipe are pretty basic, they come together to make an exceptional chili that’s smoky, savory and spicy. Onion, garlic and traditional chili spices create a classic chili base. The addition of smoked paprika, adobo sauce, and fire-roasted tomatoes give this chili its unique smoky, spicy flavor. Perfectly seasoned BUSH’S Mixed Chili Beans and BUSH’S Black Beans in Mild Chili Sauce contribute an added depth of zesty flavor and hearty plant-based protein. The flavors come together to make an irresistible chili that’s ready in about 30 minutes. Perfect for a weeknight!

INGREDIENTS IN Smoky Vegetarian Three-Bean CHILI

  • Avocado oil – just a touch of oil to help soften the onions. I love using avocado oil but olive oil is another great option.
  • Onion + garlic – this blend of aromatics adds the bases of flavor. I recommend a yellow or white onion. Use fresh garlic if you can, however, you can sub 1-2 teaspoons of garlic powder in a pinch.
  • Green bell pepper – adds texture and extra veggies. Any color bell pepper will work here.
  • Spices – a simple blend of chili powder, cumin, and smoked paprika adds a classic flavor with an added smokiness. If you don’t have smoked paprika, use regular paprika. You’ll still have a smoky flavor from the adobo sauce and fire-roasted tomatoes.
  • Adobo sauce – from canned chipotles in adobo sauce. This gives the chili its bold, smoky flavor. Chipotles in adobe sauce are spicy! This is why I recommend using only the adobo sauce. Start with one tablespoon and adjust to taste. I usually make this chili with three tablespoons of adobo sauce. For spicier chili, you can add in a diced chipotle pepper from the can.
  • BUSH’S® Mixed Chili Beans in Mild Chili Sauce – a perfectly seasoned mix of pinto and kidney beans. The BUSH’S Mixed Chili Beans in Mild Chili Sauce are flavored with mild chili peppers, sweet tomatoes, onion, and garlic to add even more flavor to the chili.
  • BUSH’S® Black Beans in Mild Chili Sauce – an additional can of black beans makes this a three-bean chili.
  • Fire-roasted tomatoes – these canned tomatoes add a subtle smokiness to the chili. I prefer crushed fire-roasted tomatoes but diced will work just fine.
  • Vegetable broth – a touch of vegetable broth or stock adds more body to the soup. It’s also nice to have on hand when reheating since chili thickens the longer it sits. I recommend low-sodium stock or broth and adjusting the salt to taste.
Ingredients in Smoky Vegetarian Three-Bean Chili
Pot of Smoky Vegetarian Three-Bean Chili

HOW TO MAKE Vegetarian Three-Bean CHILI

This chili comes together incredibly quick on the stove top. Without any meat, the chili’s ready after a quick boil to bring the flavors together. Blending part of the chili helps thicken it giving this chili a “simmered-all-day” taste and texture.

  • Sauté the veggies. Heat the oil in a large pot over medium heat. Next, add the onions and green peppers to the pot and sauté until softened; about 5 minutes. Then, add the garlic, chili powder, cumin, smoked paprika, salt and pepper to the pot, and stir. Cook for about 30 seconds, until the garlic is fragrant.
  • Add the remaining ingredients. In goes the adobo sauce, vegetable stock, and crushed tomatoes to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the beans, and stir to combine.
  • Bring the chili to a boil. Once boiling, lower the heat to a simmer. Leave the pot uncovered or place a lid vented on top of the pot. Let the chili simmer for 20 minutes, or longer if desired. The flavor concentrates the longer it cooks.
  • Blend part of the chili. For a thicker texture, blend ⅓ of the chili in an upright blender. Add the puréed chili back into the pot. You can also use an immersion blender to puree ⅓ of the chili in the pot. This only takes a few seconds. Careful not to purée the entire pot.
Smoky Vegetarian Three-Bean Chili with BUSH'S Mixed Chili BeansSmoky Vegetarian Three-Bean Chili with BUSH'S Mixed Chili Beans

INGREDIENT HIGHLIGHT: BUSH’S CHILI BEANS

This recipe calls for BUSH’S Mixed Chili Beans in Mild Chili Sauce. These perfectly seasoned beans are key for making a vegetarian chili with layers of flavor. The BUSH’S Mixed Chili Beans in Mild Chili Sauce use slow cooked tender pinto and kidney beans in a tangy Southwestern chili sauce flavored with mild chili peppers, sweet tomatoes, onion, and garlic to add a zesty flavor without too much kick. These chili beans are the secret ingredient to giving this easy chili recipe it’s “simmering-all-day” taste in 30 minutes.

Smoky Vegetarian Three-Bean Chili

TIPS FOR THE Best Three-Bean CHILI

  • Adjust adobe sauce to taste – adobo sauce is spicy! I find three tablespoons mixed into the chili give a smokiness and slight heat. If you’re sensitive to heat, start with one tablespoons of adobo sauce and add more to taste once the chili is finished cooking.
  • Use BUSH’S Mixed Chili Beans in Mild Chili Sauce – a key ingredient in this vegetarian three-bean chili. Make sure you do not drain the liquid from the beans. These perfectly seasoned beans add a zesty depth of flavor.
  • Blend part of the chili – if you like thick chili that has a simmered-all-day creaminess, I highly recommended blending part of the chili. You can do this by blending about 1/3 of the chili in an upright blender and adding it back into the pot of chili. Alternatively, you can also use an immersion blender to blend roughly 1/3 of the chili. This will only take a few seconds. Don’t go overboard or you’ll blend your entire pot of chili.

If you make this smoky vegetarian three-bean chili be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.

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Smoky Vegetarian Three-Bean Chili

A hearty and flavorful smoky vegetarian three-bean chili. This quick and easy chili features three varieties of beans for added protein and gets its smoky taste from chipotle peppers in adobo sauce and fire-roasted tomatoes.

  • Author: Jessica Bippen
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

1 tablespoon avocado oil
½ medium yellow onion, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon freshly cracked black pepper
¼ teaspoon fine sea salt
3 tablespoons adobo sauce (from canned chipotles in adobo sauce)
1 cup low-sodium vegetable broth
1 28-oz can crushed fire-roasted tomatoes
2 15-oz cans BUSH’S® Mixed Chili Beans in Mild Chili Sauce
1 15-oz can BUSH’S® Black Chili Beans, drained and rinsed

Instructions

Heat the oil in a large pot over medium heat. Add the onions and green peppers to the pot and sauté until softened; about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper to the pot and stir. Cook for about 30 seconds, until the garlic is fragrant.

Add the adobo sauce, vegetable stock, and crushed tomatoes to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the beans, and stir to combine. Bring the chili to a boil.

Once boiling, lower the heat to a simmer. Leave the pot uncovered or place a lid vented on top of the pot. Let the chili simmer for 20 minutes, or longer if desired. The flavor concentrates the longer it cooks.

Optional: blend the chili for a thicker texture. Blend ⅓ of the chili in an upright blender. Add the puréed chili back into the pot. You can also use an immersion blender to puree ⅓ of the chili in the pot. This only takes a few seconds. Careful not to purée the entire pot.

Taste the chili and adjust seasoning or salt if necessary. For a spicier chili add a few more tablespoons of adobo sauce or finely diced chipotle pepper from the canned adobo sauce. Serve warm with toppings of choice.

Notes

To store and reheat: store leftover chili, place in an airtight container in the fridge for up to a week. To heat, bring to a low boil on the stove top to heat through. Add additional broth to thin to desired consistency as the chili thickens as it sits.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton


This post was created in partnership with BUSH’S® Beans. All opinions are 100% mine. As always, I only partner with brands I love and use. I share them because I want you to love them as much as I do. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!

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