Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Healthy Nibbles and Bits

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Chipotle Vegetarian Three Bean Chili

Prep Time 10 minutes
Cook Time 35 minutes



  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, sliced
  • 1 tsp salt, divided
  • 1 tbsp chili powder
  • 1 tsp cumin, ground
  • 1/2 tsp paprika
  • 2 chipotle peppers, in adobo sauce; roughly chopped
  • 1 14 oz can tomatoes, crushed
  • 3 cups vegetable broth
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed

Optional Toppings:

  • sour cream
  • onions, red; chopped
  • cilantro, chopped


  • Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
  • Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
  • Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
  • Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
  • Serve the chili in bowls with optional toppings.
  • Refrigerate any leftovers. The chili tastes even better the next day!