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If you’re craving a chili that’s filling, nutritious, and packed with bold smoky flavors, look no further than this Hearty 3-Bean Chili with Fire Roasted Tomatoes. It’s a delicious vegetarian chili that’s perfect any time you want comfort food without meat — easy to make, loaded with fiber and protein, and bursting with flavor thanks to fire-roasted tomatoes.
This recipe is budget-friendly, freezer-friendly, and designed to feed a crowd. Whether you’re cooking for Meatless Monday, looking for a healthy weeknight meal, or prepping freezer meals for busy days, this chili will become a fast favorite.
Why This 3-Bean Chili Recipe Stands Out
Many chili recipes use plain canned tomatoes and basic beans, but the magic here is the fire-roasted tomatoes. They add a smoky depth that transforms this vegetarian chili from simple to sensational.
This chili is:
Loaded with three types of beans — kidney, black, and pinto — for texture and fiber
Made with fire-roasted tomatoes for a rich, smoky tomato base
Vegetarian and easily vegan if you skip cheese or sour cream toppings
Thick, hearty, and filling without any meat
Perfect for meal prep and freezes beautifully
Ingredients You’ll Need
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 large bell pepper, diced (red or green)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup vegetable broth or water
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional for heat)
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley for garnish (optional)
Step-by-Step Instructions
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and bell pepper. Sauté for about 5 minutes until softened and fragrant. Add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add Spices and Tomato Paste
Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well, cooking the spices for 1-2 minutes to release their aromas. Add tomato paste and stir to coat the veggies evenly.
Add Fire-Roasted Tomatoes and Beans
Pour in the fire-roasted diced tomatoes with their juices, the drained and rinsed beans, and vegetable broth. Stir everything together thoroughly.
Simmer the Chili
Bring the chili to a gentle boil, then reduce heat to low. Cover the pot partially and simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Taste and Adjust Seasonings
After simmering, taste the chili and season with salt and pepper to your preference. Add extra chili powder or cayenne if you want more heat.
Serving Suggestions
This chili is delicious on its own or served with classic toppings:
Shredded cheese or vegan cheese
Sour cream or plant-based yogurt
Fresh chopped cilantro or parsley
Sliced avocado
Diced red onions
Crushed tortilla chips or cornbread on the side
For a complete meal, serve with a side of warm cornbread or over cooked rice or quinoa.
Tips for the Best 3-Bean Chili
Use quality fire-roasted tomatoes: They add unbeatable smoky flavor and are the star ingredient.
Rinse your beans: This reduces sodium and removes the canned taste.
Adjust thickness: If chili is too thick, add more vegetable broth. For thicker chili, simmer uncovered longer.
Make ahead and freeze: Chili tastes even better the next day. Freeze leftovers in airtight containers for up to 3 months.
Customize your heat: Add more cayenne or fresh chopped jalapeños for a spicy kick.
Nutrition Benefits
This vegetarian chili is a powerhouse of nutrients:
High in fiber: Thanks to the three types of beans.
Plant-based protein: Beans provide a solid protein source without meat.
Low in fat: Uses olive oil and no animal fats.
Rich in antioxidants: Tomatoes, peppers, and spices are packed with vitamins and antioxidants.
FAQs About 3-Bean Chili
Q: Can I use dried beans instead of canned?
A: Yes! Soak dried beans overnight and cook until tender before adding to the chili. This improves flavor and texture but adds prep time.
Q: Is this chili vegan?
A: Absolutely! Just skip dairy toppings or use plant-based alternatives.
Q: Can I add vegetables?
A: Definitely! Try adding corn, zucchini, carrots, or mushrooms for extra nutrition and texture.
Q: How long does this chili keep?
A: Stored in the fridge, it lasts up to 5 days. It also freezes well for 2-3 months.
Q: Can I make this in a slow cooker?
A: Yes! Sauté the onion and pepper first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Why Fire-Roasted Tomatoes Make All the Difference
Fire-roasted tomatoes are slightly charred on the outside before canning, which adds a deep smoky flavor to dishes. They give this chili a richness that plain diced tomatoes just can’t match. The smokiness pairs perfectly with chili spices like cumin and paprika, giving your chili a complex and satisfying taste.
Variations You’ll Love
Add Sweetness: Stir in a teaspoon of maple syrup or brown sugar to balance acidity.
Spicy Chipotle Chili: Add canned chipotle peppers in adobo sauce for a smoky heat.
Hearty with Grains: Stir in cooked quinoa or barley for added texture.
Mexican Style: Top with fresh lime juice, chopped onions, and cilantro for a zesty finish.
Final Thoughts
This Hearty 3-Bean Chili with Fire Roasted Tomatoes is a delicious, nourishing meal that fits any season. Whether you’re feeding a family or meal prepping for the week, it’s easy to make, packed with flavor, and satisfying. Plus, it’s a fantastic vegetarian main course that doesn’t compromise on heartiness or taste.
Give it a try, and this chili might just become your go-to comfort food!
