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Chipotle Vegetarian Three Bean Chili - an easy and filling one-pot meal that is packed with protein!
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Author: Lisa Lin

Chipotle Vegetarian Three Bean Chili

This chili is quite spicy. For a milder chili, use one chipotle pepper instead of two. If you want more smoky flavor, use smoked paprika instead of regular sweet paprika. If you prefer a thicker chili, use 2 or 2 1/2 cups of broth instead of 3. 
Prep Time10 minutes
Cook Time25 minutes
Total Time45 minutes


  • 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!


NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 270, Total Fat 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 1373.4mg, Total Carbohydrate: 43.3g, Dietary Fiber: 14.2g, Sugar: 7g, Protein 13.5g
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