Hidden Veggie Vegetarian 3 Bean Chili

There’s something about the first crisp breeze of fall that makes me crave a big, cozy bowl of chili — and not just any chili. This is my go-to three-bean vegetarian chili, the kind that feels like a sweater in food form. It’s hearty, budget-friendly, and made with pantry staples that somehow turn into magic after a long simmer.

I was vegetarian for 15 years, and even though I’ve started eating meat again, I’ll always prefer a meatless chili — especially this one. I know people love to argue about if beans belong in chili, but I am over here like, does ground beef?? There’s just something about ground beef in chili that doesn’t sit right with me. Beans know what they’re doing. They don’t need help.

I love topping mine with sour cream, sharp cheddar, tortilla strips (for crunch, obviously), and a handful of green onion (if I have them, I usually don't lmao). 

Whether you’re meal-prepping for the week or feeding a hungry crew on a chilly evening, this chili NEVER dissapoints. 

INSTRUCTIONS

Finely mince onion & garlic.

Saute over medium heat in olive oil for about 3-5 minutes.

Finely mince mushroom, bell pepper, carrot, and mushrooms.

Add the vegetables to the onions and saute for another 15 or so minutes. (I saute them until the vegetables have released all their moisture and started to carmelize)

Add in seasonings and tomato paste and cook for another 2-3 minutes.

Rinse & Drain beans then add to the pot along with the tomato sauce, diced tomatoes and vegetable brother.

Simmer on medium/low for 30mins to an hour (depending on desired thickness)