Vegetarian Three-Bean Chilli

This vegetarian chilli is nutritious, flavourful, rich, and comforting, especially on chilly days like today. I love making chilli because it is something my entire family enjoys eating and it is quite easy to prepare. This one-pot meal incorporates three different wholesome legumes and a variety of vegetables. Did I mention it tastes great?! I kid you not, my youngest has been devouring this for as long as I can remember. It is honestly one of those meals that is perfect for the entire family – picky toddler included!

Three-Bean Chilli RECIPE


  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 1 red pepper, diced
  • 2 stalks of celery, diced
  • 5 cloves of garlic, minced
  • 1 Tbsp. olive oil
  • 28 0z. can fire-roasted tomatoes, pureed in a blender
  • 14 oz. can kidney beans, drained and rinsed
  • 14. oz. can pinto beans, drained and rinsed
  • 14 oz. can black beans, drained and rinsed
  • 1 cup corn niblets
  • 2-3 cups vegetable broth
  • 3 Tbsp. ketchup
  • 2 tsp. dried oregano
  • 2 tsp. cumin powder
  • 1 tsp. chilli powder
  • salt to taste


  1. In a large pot on medium-high, heat the olive oil. Sauté the onions, carrots, celery, and red pepper, until onions become golden, and the vegetables turn soft.
  2. Add the minced garlic, chilli powder, dried oregano, and cumin powders. Sauté until the raw smell disappears, stirring often to prevent burning.
  3. Add the beans, corn, tomatoes, broth, ketchup, and salt. Give the contents of the pot a quick stir, and lower the heat to medium heat. Cover and let simmer for 25 minutes. Stir once or twice in between to prevent burning.
  4. Check and adjust seasoning, if necessary.


  • When using canned beans, always opt for organic canned beans as the lining of can is BPA-free.
  • If fire-grilled tomatoes cannot be found, use regular diced tomatoes.
  • Use 2 cups of broth for a chunkier chilli and 3 cups for a soupy consistency.
  • Beans of choice can be substituted for the beans that are used in this recipe. Chickpeas are a great addition.
  • Adjust or omit chilli powder, if making for children.
  • Serve hot, topped with shredded cheese, a dollop of sour cream, thinly sliced green onions, and a slice of crusty bread, for a very satisfying meal.

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