3 Bean Vegetarian Chili

This 3 bean vegetarian chili has kidney beans, black beans, and Great Northern beans! Rich, hearty, and protein-packed, it's the perfect easy but filling meal.

Course Main Dishes {Vegetarian}, Vegan Main Dish Recipes

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 239kcal

Author Lyza

Equipment

Ingredients

1 tbsp olive oil
1 onion, chopped
3 tbsp minced garlic
1 packet chili seasoning
2 tbsp chili powder
1/2 tbsp dried basil
1 tsp garlic salt
1 bay leaf
1 can kidney beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup lentils
1 can corn
1 can diced tomatoes
1 can tomato sauce
2 cups vegetable broth
Salt to taste
Pepper to taste
Non-dairy sour cream for topping
Shredded vegan cheese for topping

Instructions

In a pot, heat the oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
Add the herbs, seasonings, beans, lentils, corn, and tomatoes.
Add the tomato sauce.
Pour in the broth and bring the chili to a boil over medium-high heat.
Reduce to medium-low heat and simmer until the mixture thickens, stirring occasionally.
Remove from heat. Season with salt and pepper to taste.
Top with shredded vegan cheese and sour cream. Enjoy!

Notes

Allow your leftover vegetarian chili to cool, then store it in an airtight container in the fridge for up to 5 days. It's actually an ideal dish to reheat a day or two later because the flavors will have more time to meld together!
Drain the excess liquid from the canned beans and corn to prevent your 3 bean vegetarian chili from turning watery!
Wondering what you can add to homemade chili to make it unique? Add depth with beer or boost the dish's flavor with cocoa powder.

Nutrition