Three Bean Loaded Veggie Chili

  • Category: Entree, Soup, Gluten Free, Vegan


  • 315 ounce cans of beans, rinsed and drained, I used: pinto beans, black beans & kidney beans
  • 2 large roma tomatoes, diced – or 115 ounce can of crushed tomatoes
  • 3 cups of vegetable broth
  • 16 ounce can of tomato paste
  • 1 cup corn kernels
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 cup diced carrots
  • 1/2 cup diced zucchini
  • 1/2 red bell pepper, diced*
  • 1/2 green bell pepper, diced*
  • 1/2 yellow bell pepper, diced*
  • 1 large hatch green chili, diced (optional)
  • diced jalapeno, to taste
  • 2 1/2 teaspoons chili powder
  • 2 1/4 teaspoon cumin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 small pinch brown sugar or coconut sugar
  • red pepper flakes, to taste
  • olive oil
  • Optional toppings: cilantro, green onion, red onion, avocado, tortilla chips, sour cream, Greek yogurt, vegan sour cream, cheddar cheese


  1. Heat a large pot over medium heat and coat the bottom with olive oil. Add in the onion, garlic, diced peppers, carrots, and a pinch of salt. Stir for 5 minutes, until vegetables are beginning to soften. Next, add in beans, corn, tomato and all of the seasonings. Stir together and cook for 3-5 minutes.
  2. Stir in the tomato paste and then add the vegetable broth. Mix until everything is combined. Reduce chili to a simmer and simmer for at least 20 minutes, but can be left on the stove for a couple of hours to help develop the flavors.
  3. Spoon chili into serving bowls and add toppings of your choice!


*You don’t have to use all 3 colors of bell pepper, just use the equivalent of 1 1/2 large bell peppers.