3-Bean Vegetarian Chili. Butternut squash adds slightly sweet flavor to this classic meatless chili. This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat.

A vegetarian chili that's so hearty and flavorful you'll forget it's meat free! Don't forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor. I'm not a diet-restricted vegan or vegetarian, but I love to conquer carnivore-approved, plant-based recipes. You can have 3-Bean Vegetarian Chili using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of 3-Bean Vegetarian Chili

Prepare 2 of dried chiles, seeded.
Prepare 2 of fresh chiles, seeded.
Prepare 1 of jalapeno, seeded.
It's 1 of onion, sliced, divided.
You need 1/2 cup of vegetable broth.
You need 3 of garlic cloves, minced.
Prepare 1 tsp of cumin.
It's 2 tsp of chili powder.
It's 2 tbsp of oregano.
You need 1 of red pepper, roughly diced.
It's 1 can of red beans.
Prepare 1 can of black beans.
Prepare 1 can of garbanzo beans.
Prepare 1 packet of goya sazon.
Prepare 1 tbsp of adobo.
You need 1 can of green chiles.
Prepare 2 tbsp of soy sauce.
You need 1 tbsp of hot sauce.
Prepare 1 can of tomatoe sauce.
It's 1 tsp of apple cider vinegar.
You need 2 tbsp of coconut flour.
You need 1 tsp of vodka.

This tried and tested vegan chili recipe will have people not believing it's vegan or vegetarian chili. This hearty vegetarian three bean chili is packed with protein from three varieties of beans: pinto, black, and kidney beans. Chipotle peppers give spice and smoky flavor to the chili. Serve it with rice to make it a more filling meal!

3-Bean Vegetarian Chili step by step

Roast dried and fresh chiles and jalapeno in a saucepan over medium high heat. You're looking for some good charring here..
Add vegetable broth, garlic and half the onion..
Bring to a boil, then lower to medium-low heat. Simmer for 10 minutes.
Using an immersion blender or just a regular old blender puree the ingredients..
Add all the other ingredients except the coconut flour and vodka to a sauce pan. Bring to a boil of med-high heat, then reduce to a simmer. Cook for about 30 minutes, stirring often..
The coconut flour can be added by tsp to thicken the chili. Add the tsp of vodka (or any other high proof alcohol) just before serving for an intense increase in flavor..
Serve over rice or on its own. Garnish with cheddar cheese and green onion..

Thank you to USA Pulses and Pulses Canada for sponsoring this post! No watery chili here; this meatless bean & lentil chili recipe is sooo very thick, hearty, and filling. Because we want simple in any vegetarian Crock-Pot chili recipe, this comes together easily with mostly pantry staples. It's an easy meal to throw into your slow cooker in the morning when you know. I adapted a recipe that my sister gave me to suit my family's tastes.