Homemade 3 Bean Vegetarian Chili

Homemade 3 Bean Vegetarian Chili, made with Black Beans, Borlotti Beans and white beans, add some carrots, celery and a few spices and you won’t even miss the meat.  The perfect meatless meal.

Vegetarian Chili Recipe

Italians are big bean eaters, but to tell the truth my husband always likes some sort of meat in his stew or soup.  Whether it’s pancetta or sausage or cubed beef it doesn’t matter.

So when I decided to make a Vegetarian Chili, which I have to say my youngest daughter was thrilled about.  Sometimes she’s a vegetarian sometimes she isn’t!

More Bean Recipes you may Enjoy!

Pasta and Beans

Chickpea Soup

But no worries, this Chili Recipe went over really well.  I made it nice and spicy just how we like it and I served it with some crusty Italian bread.

A tossed green salad and the Italian survived without any meat!  In fact he loved it.

How to make the Best Homemade Vegetarian Chili

• Use dried beans
• soak beans for at least 8 hours or better over night
• Cook slowly on low heat, with chopped carrots, celery and spices

When you are looking for a meatless Comfort Food Dish, try this.  Buon Appetito!

Print Recipe

5 from 4 votes

Homemade 3 Bean Vegetarian Chili

Homemade 3 Bean Vegetarian Chili, made with Black Beans, Borlotti Beans and white beans, add some carrots, celery and a few spices and you won't even miss the meat.  The perfect meatless meal.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Main Dish, Soup

Cuisine: American/Italian

Servings: 6 servings

Calories: 145kcal

Author: Rosemary / An Italian in my Kitchen

Ingredients

• 1/2 cup dry borlotti beans
• 1/2 cup dry black beans
• 1/2 cup Italian white beans
• 2 tablespoons olive oil
• 1 onion (chopped)
• 1 carrot (chopped)
• 1-2 cloves garlic (chopped)
• 1 bell pepper (chopped)
• 1 celery stalk (chopped)
• 1 can Pelati Tomatoes (chopped)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1-2 tablespoons fresh chopped parsley
• 1/4 - 1/2 teaspoon salt (or to taste)
• hot pepper flakes (to taste)
• 2 cans water (or vegetable broth)

US Customary - Metric

Instructions

• The night before, in a large bowl of water add the beans and soak over night (at 8 hours).  Then drain and rinse.
• In a large pot on low/medium heat, add the oil, chopped onion, carrot and garlic, for 2 minutes. Then add the chopped peppers and celery and cook 2 minutes.
• Then add the remaining ingredients including the beans and simmer on low / medium heat for approximately one hour or until beans are cooked and tender.  Taste for salt.
• Serve immediately with shredded cheese on top if desired.  Enjoy.

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Sodium: 17mg | Potassium: 417mg | Fiber: 7g | Sugar: 1g | Vitamin A: 48.1% | Vitamin C: 33.8% | Calcium: 4.5% | Iron: 11.9%

February is National Chili Month. I have teamed up with fellow bloggers to share recipes with you once a month for various food holidays.  So I hope you will check out their recipes too.

Ashlee Marie –  Instant Pot White Chicken Chili

Simply Stacie –  Taco Chili

An Italian in my Kitchen – here

Creations by Kara –  Easy Chicken Enchilada Chili

Real Mom Kitchen –   Slow Cooker White Chicken Chili

Pretty Providence –  Slow Cooker Chili

Crumb –   Creamy White Chicken Chili

Savory Experiments –  Instant Pot Chili

Namely Marly –  Sweet Potato Chili

The Baker Upstairs –  Pork Verde Chili

365 Days of Slow Cooking –  Instant Pot Ground Turkey Lentil Chili

My Mommy Style –  Slow Cooker Turkey Chili

Supergolden Bakes –  Instant Pot Lentil and Bean Chili

Premeditated Leftovers –  Jalapeno Popper Turkey Chili

Heather Likes Food –  Award Winning Crock Pot Chili

More Chili Recipes

Italian Crockpot Two Bean Chili Soup

Easy Homemade One Pot Chili

Poblano Chicken Chili – Girl Gone Gourmet

Black Bean Chili – Girl Gone Gourment

One Pot Chili Mac and Cheese –  Belly Full

Thick and Hearty Homestyle Chili – Don’t Sweat the Recipe

Old Fashioned Chili Recipe – Spaceships and Laserbeams

Cincinnati Chili –  Turnadough Alli