Easy Vegetarian Three Beans Chili with Chickpeas

An easy warming and comforting homemade bowl of vegetarian beans chili with serving of hearty chickpeas and subtle kick of chipotle peppers. Served with crunchy vegetables and quinoa, this vegetarian chili is also vegan and gluten free.

This reminds me... Today happens to be Monday, start of the week... and this vegan low-cal chili is best for an easy, meatless, and healthy dinner! Seriously, you just need 1 tablespoon of oil to make 4 servings! How good does that sound?

From start to finish, chili comes together in just 40 minutes. In that too, there is only 15 minutes initial work and rest accomplished by your trusty stove and dutch oven.

Oh, and I'm also including recipe for an easy Chili Spice Blend. Make some and use with your choice of any homemade batch of chili! Chicken Chili, All Veggie Chili, or Lamb Chili..... possibilities are endless!

This time, every year, we are in phase of few "vegetarian-food-only" weeks due to religious reasons. So, all of my plans to bake cakes, make chicken roasts, and lamb stews wait for a while!...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 6-8 Cups Serves: 4
Notes: Number of servings depend on serving size.


    Three Beans Chili

  • 1.5 Cup Kidney Beans (red kidney beans, 15 ounce can, rinsed)
  • 1.5 Cup Chickpeas (15 ounce can, rinsed)
  • 1.5 Cup Cannellini Beans (15 ounce can, rinsed)
  • 1.5 Cup Tomatoes (14.5 ounce tomatoes with juice)
  • 2 Cup Water
  • 1 tbsp Olive Oil
  • 1/2 White Onion (small diced)
  • 1 Bell Pepper (green or red, small diced)
  • 2 Garlic (cloves, small chopped)
  • 1 tbsp Tomato Paste
  • 1.5 tsp Salt
  • Chili Spice Blend

  • 2 tbsp Chipotle in Adobo (1 whole peper, minced and 1 tbsp of sauce)
  • 1.5 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Oregano
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Curry Powder
  • Toppings (optional - add per taste)

  • Cilantro
  • Red Onion (chopped)
  • Tomatoes (chopped)
  • Jalapeno (sliced)
  • Quinoa


  • 1. Heat oil in a heavy bottom deep pan. Add onion, garlic, bell pepper and saute until onion are soft. (4-5 minutes). Don't let garlic burn.
  • 2. Add tomato paste, 1 tsp salt, and all spices (chili spice blend given above) - smoked paprika, chipotle in adobo (minced), cayenne, coriander powder, curry powder, black pepper, and oregano.
  • 3. Saute for 1 minute stirring continuously. This step awakens the spices, toasting them and adding lots of flavor to chili.
  • 4. Add pureed canned tomatoes, water. rinsed beans and chickpeas. Stir well. Bring to boil on high heat. Reduce heat to medium, cover and simmer for 25 minutes. (stir once or twice in between).
  • 5. Switch off heat. Stir well, taste and adjust salt. Add fresh chopped cilantro.
  • 6. Serve with toppings of your choice or with chopped onion, tomato, quinoa, and some tortilla chips. Enjoy!

Savita's Notes:

1.5 salt might seem a lot to you. But, salt is divided into good size 4-5 portions. If you are smaller family. Serve 2-3 portions and keep rest refrigerated for another serving.

I replaced third bean in this recipe with chickpeas. So technically it is two beans and one chickpea recipe. :) If you prefer, feel free to skip chickpeas and use black dark kidney beans instead.

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12 comment(s)

I have barely been away for a week and you've already come up with three mouth watering delicious dishes! How do you do it, Savi?! Love this vegetarian Chili.
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