Spicy 3 Bean Chili

This spicy 3 bean chili recipe is just what the doctor ordered on a cold winter day! It is guaranteed to warm the soul and satisfy your tummy. Not only comforting and packed with flavor, this chili recipe is also packed with nutrients! This easy vegetable chili is high in fiber, protein and vitamins.

I started making this delicious chili when I did the Daniel Fast earlier this year and could only eat fruits and vegetables. Now I am HOOKED! I literally ate this chili for dinner 21 days straight and I STILL crave it! It is THAT good. And as a meat lover, that is saying a LOT! I would have never thought that a chili without meat would be any good, much less be the best chili I’ve ever tasted!

Well, that’s enough talk about how amazing this chili recipe is… Wanna know how to make it?

How to make Spicy 3 Bean Chili:

Equipment Needed:

• 5qt Saucepot

Shopping List:

• Olive Oil
• 2 med White Onions 
• 1 lg Green Pepper 
• 2 Jalapenos 
• Garlic minced
• 2 28oz Cans Crushed Tomatoes
• 2 15.25oz Cans Dark Red Kidney Beans 
• 1 15.25oz Can Chick-Peas (Garbanzo) 
• 2 15.25oz Cans Black Beans 
• Ground Cumin
• Chili Powder
• Hot Sauce
• Black Pepper
• Kosher Salt
• White/Brown Rice (optional)

How to make spicy 3 bean chili:

1. Heat oil in pot over medium heat,
2. Add onions, green pepper, jalapeno.
3. Sauté until onions become translucent.
4. Add garlic and sauté until fragrant.
5. Stir in remaining ingredients (except rice if using).
6. Bring to a boil.
7. Serve immediately over rice if desired.

Helpful Tips:

**Leftovers freeze well in an air tight container.

**May substitute light red kidney beans for dark.

**Other types of beans may be used if desired (i.e. chili beans, cannellini beans, etc…)

**May omit or add spicy elements to taste.

For more soul warming winter recipes, check out these other recipes from Struggle Shuttle:

Classic Sloppy Joes with Tomato Soup

Easy Chicken Barbacoa

Chicken Ratatouille

Stovetop Corned Beef

Hamburger Vegetable Soup

Creamy Chicken Lasagna

Spicy 3 Bean Chili

Even the worst cooks can impress their friends and family with this SUPER easy, vegetarian, spicy 3 bean chili!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 12 servings

Calories 288 kcal

Equipment

• 5qt Saucepot

Ingredients

  

• 2 tbsp Olive Oil
• 2 med White Onions diced
• 1 lg Green Pepper diced
• 2 Jalapenos diced
• 2 tbsp Garlic minced
• 2 28oz Cans Crushed Tomatoes
• 2 15.25oz Cans Dark Red Kidney Beans undrained
• 2 15.25oz Cans Black Beans undrained
• 1 15.25oz Can Chick-Peas (Garbanzo) undrained
• 2 tbsp Ground Cumin
• 2 tbsp Chili Powder
• 2 tbsp Hot Sauce
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• White/Brown Rice **optional

Instructions

 

• Heat oil in pot over medium heat,
• Add onions, green pepper, jalapeno.
• Sauté until onions become translucent.
• Add garlic and sauté until fragrant.
• Stir in remaining ingredients (except rice if using).
• Bring to a boil.
• Serve immediately over rice if desired.

Notes

**Leftovers freeze well in an air tight container.

**May substitute light red kidney beans for dark.

**May use other types of beans if desired (i.e. chili beans, cannellini beans, etc...)

**May omit or add spicy elements to taste.

 

Keyword 3 bean chili, spicy 3 bean chili, vegetarian chili

Let me know what you think about this amazing, vegetarian, spicy 3 bean chili in the comments!

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