Easy Thick And Rich Vegetarian 3-bean Chili Recipe

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Easy Thick and Rich Vegetarian 3-Bean Chili

Stacia Osborn


This has been my 'go to' chili recipe for over 20 years. It is quick to make, and believe it or not, low fat. At least until I top it with cheese and sour cream!

★★★★★ 1 vote
6 (1.5 cups per serving)
5 Min
20 Min


2 tsp
vegetable oil
1 c
chopped onion
1 c
chopped green bell pepper (optional)
4 clove
garlic, large/crushed
1 can(s)
28 ounce crushed tomatoes
1 can(s)
pinto beans, rinsed and drained (or 2 cups cooked)
1 can(s)
blacka beans, rinsed and drained (or 2 cups cooked)
1 can(s)
cannelli (white kidney beans), rinsed and drained (or 2 cups cooked)
1 pkg
10 ounce frozen corn (or 12 ounce canned)
2 Tbsp
chili powder (more if desired - i use 4)
1 1/2 tsp
dried oregeno
1 tsp
ground cumin
1 tsp
2 tsp
red wine vinegar


1Heat oil in a large saucepan over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until tender. Add small amounts of water, a few tablespoons at a time as necessary to prevent sticking.
2Add remaining ingredients, mixing well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium-low, simmer 20 minutes.
3Quick tip: Keep frozen, chopped onion in your freezer! Makes meal prep so much easier/faster!

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian