Three Bean Vegetarian Chili

Quick, healthy, and satisfying three bean vegetarian chili. Chili does not need to have meat to be filling and satisfying on a chilly fall day, in fact, you won’t even miss the meat! This thick, chunky, and hearty soup has three different types of beans, butternut squash, tomatoes, and an array of spices. Give this amazing recipe a try and don’t forget to make the honey cornbread muffins. I promise this recipe will be a hit with your family! 🙂

Three Bean Vegetarian Chili

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  • 2  red bell peppers
  • 3  tablespoons  extra-virgin olive oil
  • 1  cup chopped onion
  • 2  teaspoons ground cumin
  • 1  teaspoon crushed red pepper
  • 1  teaspoon paprika
  • 1/2  teaspoon salt
  • 4  garlic cloves, thinly sliced
  • 2  cups  organic vegetable broth
  • 1 1/2  cups  (1/2-inch) cubed peeled butternut squash
  • 1  (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • 1  (15-ounce) can pinto beans, rinsed and drained
  • 1  (15-ounce) can cannellini beans, rinsed and drained
  • 1  (15-ounce) can red kidney beans, rinsed and drained
  • 1/2  cup  thinly sliced green onions


  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
  3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Source: Cooking Light, January 2010

7 Responses to “Three Bean Vegetarian Chili”

  1. #
    jm — November 27, 2010 @ 5:17 pm

    This looks so incredibly vibrant, colourful and healthy. I’m a big fan of all sorts of chilies especially in the colder months of the year. Beans are always so satisfying that, like you said, you hardly even notice the meat is gone and it leaves you warm and satisfied. Great recipe! 🙂

  2. #
    Angela — November 28, 2010 @ 2:56 am

    I absolutely love making chili. I don’t eat beef so coming up with simple, filling, and flavorful vegetarian chili is fun because it’s so versatile. I love the idea of the butternut, and green onion for freshness. Yum!!

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  4. #
    Stephanie Januchowski-Hartley — March 16, 2011 @ 6:49 am

    This was really yummy. We are a bit limited in the beans available where we live in Australia. We substituted broad beans for the pinto beans – still really nice! Thanks Steph and Fraser

    • Christina replied: — March 18th, 2011 @ 5:30 pm

      I am so happy that you enjoyed it!! I bet the broad beans tasted just as great! 🙂

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