3-Bean Vegetarian Chili

3-Bean Vegetarian Chili


(4 votes) 4 4

Pinto, kidney, and black beans are blended in a flavorful and hearty-healthy chili.

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  • 1 Tbs. vegetable oil
  • 1/2 onion, chopped
  • 4 to 5 cloves garlic, minced
  • 1 (12-oz.) packaged pre-browned vegetable-protein crumbles (thawed, if
  • frozen)
  • 1 (15-oz.) can pinto beans, rinsed and drained
  • 1 (15-oz.) can kidney beans, rinsed and drained
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (15-oz.) can diced tomatoes, including liquid
  • 1 (15-oz.) can tomato sauce
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper or chili powder, or more to taste
  • 1 tsp. ground cumin
  • shredded sharp Cheddar cheese

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In a large (three-quart) saucepan, heat oil over medium-high heat. Add garlic and onion and sauté until onion is tender but not browned. Add pre-browned crumbles and cook for a few minutes, stirring, until heated through. Add beans, diced tomatoes with liquid and tomato sauce, and stir all ingredients together. Stir in the salt, pepper and spices. Bring chili to a slight boil and then turn down to a low simmer and cover. Let simmer for about 20 minutes, stirring occasionally. Serve in bowls topped with shredded sharp Cheddar cheese. Accompany with freshly made cornbread or gold corn tortilla chips, if desired. Makes 4 to 6 servings.

Reviews (2)

  • Oh, come on. Anyone can open a can of beans and figure out how to make chili. Is this really "print worthy"

    Flag as inappropriate TonnieLoree  |  December 12, 2008

  • This is one of my family's favorite chili. Use good quaility chili power, I use a 1 Tablespoon along with a teaspoon of dried mustard and allspice.

    Flag as inappropriate SydneyH  |  August 1, 2008

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