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one pot 3-bean chili - a super simple, satisfying meal that can be on the table in under 30 minutes! // cait's plate

one pot 3-bean vegetarian chili

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: chili


this protein-loaded vegetarian chili comes together quickly making it a perfect weeknight dish for the cooler temps!


  • 2 teaspoons olive oil
  • 24 bell peppers, de-seeded and chopped
  • 2 cloves of garlic, minced
  • 3/4 cup water
  • 2 tablespoons tomato paste
  • 1/4 cup chili powder <– warning, this makes it VERY spicy!! use less if you prefer a milder spice!
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground chipotle
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (15 1/2-ounce) can low-sodium garbanzo beans, rinsed and drained
  • 1 (15 1/2-ounce) can low-sodium red kidney beans, rinsed and drained
  • 1 (15 1/2-ounce) can low-sodium black beans, rinsed and drained
  • 1 (14 1/2-ounce) can low-sodium vegetable broth
  • Optional: Plain greek yogurt, reduced fat mexican blend cheddar cheese, avocado


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add bell peppers and garlic to pot; sauté 3 minutes.
  3. Stir in remaining ingredients and bring to a boil.
  4. Reduce heat and simmer for about 10 minutes (or more, just until it has thickened to your liking).
  5. Garnish with optional toppings of choice and serve with tortilla chips!


The low-sodium beans and vegetable broth are optional. I choose to use these because I don’t like a ton of salt and have gotten used to their taste. If you prefer the non-low sodium versions, go for it! Or, add a pinch of salt to the pot while cooking.


  • Serving Size: 4, 1 bowl servings

Keywords: chili, dinner, vegetarian

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