Vegetarian Three-Bean Chili
Vegetarian Three-Bean Chili is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat 2 Tbsp. oil in large heavy pot over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 2 Tbsp. oil in large heavy pot over medium-high.
Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1–2 minutes.
Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper.
Bring to a simmer, stirring occasionally.
Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes.
Taste and season with salt and pepper, if needed.
Pour oil into a medium skillet to a depth of 1/2".
Heat over medium-high until thermometer registers 375°F.
Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch.
Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
Ladle chili into bowls.
Top with crispy tortilla strips and jalapeños, if using.
Chili can be made 3 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
