Fall is here, and that means it’s time to break out the soup recipes! One of my favorite lighter and healthier options to enjoy during this season is 3-bean vegetarian chili. It’s packed with bold flavors and offers all the comfort of a hearty bowl of soup on a chilly day—without the extra fat that tends to linger around my waistline.
While I love letting the flavors meld in the slow cooker all day, this chili can also be ready to serve in less than 30 minutes on the stovetop. Plus, if you’re interested, I’ve included a simple recipe for homemade chili seasoning just a few scrolls down.
Step-by-Step Instructions for Making 3-Bean Vegetarian Chili
Ready to make a warm and satisfying bowl of 3-bean vegetarian chili? Follow these simple steps to bring bold and comforting flavors to your table.
Step 1: Dice Your Vegetables
Grab a cutting board and start by dicing a medium-sized yellow onion for that savory base. Next, move on to a large zucchini, chopping it into bite-sized pieces. These fresh veggies will add texture and depth to your chili.
Step 2: Prepare Your Tomato
Choose an extra-large tomato, or if you have smaller ones, grab two. Chop them into chunks that will melt into the chili as it cooks. I love using beefsteak tomatoes from my garden—they’re meaty and perfect for creating that hearty, comforting texture.
Step 3: Sauté the Onion and Zucchini
Heat a tablespoon of olive oil in a stockpot over medium-to-high heat. Once the oil is shimmering, toss in the diced onion and zucchini. Cook them for about 5 minutes, stirring occasionally, until they soften and start to release their delicious natural flavors.
Step 4: Add the Tomatoes and Beans
Then throw in your diced tomato. You’ll also need to add a can of great northern beans, chili beans, and dark red kidney beans. Pour them in with their liquid so that the 3-bean vegetarian chili is not too thick.
Step 5: Incorporate Chili Seasoning
Add in a packet of your favorite chili seasoning. In a pinch, I always default to Lawry’s Chili Seasoning. However, if time allows, I like to make my own seasoning. You can do this by mixing the following spices:
- 1 Tbsp chili powder.
- 1 tsp cumin.
- 1/4 tsp cayenne pepper.
- 1/4 tsp garlic powder.
- 1/2 tsp onion powder.
- 1 tsp kosher salt.
- 1/2 tsp freshly ground black pepper.
Step 6: Cook and Simmer
Mix all the ingredients together and then let the 3-bean vegetarian chili come to a boil. Once it boils, reduce the heat to low and let it simmer for about 20 minutes. Stir it occasionally so that the chili doesn’t burn at the bottom of the pot. If you want to leave it in the slow cooker, skip the boiling step and transfer everything to the Crockpot. Let it cook on LOW for 3-4 hours.
Enjoying Your 3-Bean Vegetarian Chili With All The Fixings
I like to let the 3-bean vegetarian chili sit all day in my slow cooker so that the flavors can meld together, but it also tastes wonderful ladled right into your bowl! I top mine with fresh parsley. My kids love shredded cheese on theirs, and my husband likes a scoop of sour cream. However you decide to top your 3-bean vegetarian chili, you can rest assured that you are eating something healthy. Your tummy will thank you for all the vitamins and protein, and your taste buds will be more than dazzled by the spices.
But let’s be serious. I cut back in the chili department so that I don’t feel entirely guilty when I eat a (rather large) piece of Skillet Cornbread. This one is made with creamed corn and just a smidge of sugar. Can you even eat chili without cornbread? Not where I come from!
For more comforting soup ideas, check out my Soup Category Page or my Slurpable Soups Board on Pinterest. Happy Cooking y’all!
