Chipotle Vegetarian Three Bean Chili

Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings



  • 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


  1. 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.
  2. 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.
  3. Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
  4. Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
  5. Serve the chili in bowls with optional toppings.
  6. Refrigerate any leftovers. The chili tastes even better the next day!