Thank you to USA Pulses and Pulses Canada for sponsoring this post!
Although I’m not vegetarian, I tend to cook vegetarian meals most weeknights. It’s simply less fussy to prepare in general. I don’t have to worry about handling raw meat or checking to see if my piece of chicken is fully cooked. Plus, my vegetarian meals tend to be lighter and more fresh, which is my preferred style of cooking. Believe it or not, even my meat-loving husband embraces vegetarian meals!
Pulses are a primary staple around our house. It is so easy to throw a can of beans into my meals to give it an extra boost of plant-based protein and fiber. I usually have about 6 cans of beans tucked away in my pantry for quick dinners, such as grain and bean salads or soups.
This chipotle vegetarian three bean chili is a one-pot wonder. The preparation is simple: sauté a few aromatic vegetables, throw all the ingredients into the pot, boil and then simmer. That’s all! It is a low-maintenance dish that you’ll want to make on weeknights.
COOKING NOTES FOR THE VEGETARIAN THREE BEAN CHILI
- Serve with rice: To make this a more filling meal, serve the chili with bread or rice.
- A note about the chili powder: The chipotle peppers give the soup a considerable amount of spice. Make sure that you use a chili powder that is not too spicy, if at all.
- A thicker chili: Some people might prefer thick chilis. If you are one of those people, use less broth (about 2 to 2 1/2 cups).
LOOKING FOR MORE SOUPS + STEWS?
- Slow Cooker Corn and Potato Chowder with Roasted Chickpeas
- Chickpea Minestrone Soup
- Creamy, Gingery Carrot and Sweet Potato Soup
- Vegan Mulligatawny
Looking for more ways to add plant-based protein into your weekly meals? Sign up for the Half-Cup Habit for recipes and ideas on how to add a 1/2-cup serving of pulses to your meals 3 times a week!
Chipotle Vegetarian Three Bean Chili
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 rib of celery, sliced
- 1 teaspoon salt, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 chipotle peppers, in adobo sauce, roughly chopped
- 1 14-ounce can of crushed tomatoes
- 3 cups vegetable broth
- 1 15.5-ounce can of pinto beans, drained and rinsed
- 1 15.5-ounce can of black beans, drained and rinsed
- 1 15.5-ounce can of kidney beans, drained and rinsed
- sour cream
- chopped red onions
- chopped cilantro
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
- Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
- Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
- Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
- Serve the chili in bowls with a dollop of sour cream and some chopped onions and cilantro.
- Refrigerate any leftovers. The chili tastes even better the next day!
Disclosure: This post has been sponsored by USA Pulses & Pulse Canada. Check out their website for more easy ways to use pulses in your cooking!