Three-Bean Vegetarian Chili
Equipment
- Large pot
Ingredients
- ½ teaspoon allspice
- 1 bay leaf
- 1 teaspoon cayenne pepper ground
- 2 tablespoons chili powder
- 1 teaspoon cinnamon
- 1 tablespoon cumin ground
- 5 cloves garlic chopped
- 1 green pepper chopped
- ½ hot pepper such as jalapeño or Serrano, minced
- 1 can kidney beans rinsed and drained
- 115 g mushrooms coarsely chopped
- 1 large onion chopped
- 1 can pinto beans rinsed and drained
- 225 g tempeh chopped
- 225 g tofu crumbled
- 1½ cans crushed tomatoes 15 oz each
- 170 g tomato paste
- ½ cup TVP rehydrated
- 1 tablespoon vinegar
- 1 can white beans rinsed and drained
- 1 tablespoon Worcestershire sauce vegetarian
Instructions
- In a large pot, sauté the onion, green pepper, hot pepper and garlic until the onion is translucent.
- Add the TVP, tempeh, tofu, pinto beans, kidney beans, white beans, crushed tomatoes, tomato paste, mushrooms, cayenne pepper, chili powder, Worcestershire sauce, vinegar, bay leaf, cinnamon, allspice and cumin.
- Stir thoroughly and bring to a gentle simmer.
- Simmer for at least 30 minutes, stirring occasionally.
- If the chili becomes too thick, add a little water until it reaches your preferred consistency.
- Taste and adjust the seasoning as required.
- Remove the bay leaf before serving.
Notes & Wine Advice
Serving Advice
Serve this hearty Chili piping hot in deep bowls. It is filling enough to serve on its own, but you can also add rice, avocado, chopped spring onions or a spoonful of sour cream for guests who do not require a dairy-free or vegan meal.Recipe Notes
The original recipe gives wide ranges for many of the ingredients. This version uses balanced quantities for 4 servings while retaining the original combination of three beans, tofu, tempeh and TVP. If you prefer a thinner chili, gradually add water during simmering rather than adding a large amount at once.Worcestershire Sauce
Traditional Worcestershire sauce often contains anchovies. Use a vegetarian or vegan Worcestershire sauce if you want the finished chili to remain suitable for the Vegetarian and Vegan diet categories. Check the label of the product you use.Storage Advice
Allow leftover chili to cool and transfer it to an airtight container. Refrigerate for up to 3 days. The flavours often develop further overnight, making this an excellent make-ahead meal. Reheat thoroughly before serving.Wine Advice
A fresh Sauvignon Blanc works well with the tomatoes, peppers and spicy character of the chili, while a Pinot Grigio provides a lighter and refreshing contrast. Choose a fruity wine with good acidity rather than a heavily oaked style, which can compete with the chili spices.Nutrition values
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About Three-Bean Vegetarian Chili
Three-Bean Vegetarian Chili is a substantial meat-free version of classic Chili. Instead of relying on a single meat substitute, it combines pinto beans, kidney beans and white beans with tofu, tempeh and textured vegetable protein. The result is a thick, satisfying dish with plenty of texture and plant-based protein.
Three Different Beans
The combination of three beans gives this chili more variety than using a single type. Pinto beans are soft and creamy, kidney beans retain a firmer texture, and white beans provide a mild flavour that readily absorbs the tomato sauce and spices.
Rinse and drain canned beans before adding them to the pot. This removes excess canning liquid and allows you to control the consistency of the finished chili more easily.
Tofu, Tempeh and TVP
Three different plant-based protein ingredients give the chili its hearty texture. Crumbled tofu absorbs the surrounding flavours, while chopped tempeh has a firmer bite and slightly nutty character. Rehydrated TVP adds another texture and helps make the chili feel particularly substantial.
Together with the beans, these ingredients turn the dish into a filling Main Course rather than simply a vegetable side.
Building the Flavour
Onion, green pepper, hot pepper and garlic form the aromatic base. Sautéing them before adding the remaining ingredients softens the vegetables and develops their flavour.
Cayenne pepper and chili powder provide heat, while cumin adds the familiar warm character associated with many chili recipes. Cinnamon and allspice are less conventional additions, but small quantities give the sauce extra warmth and complexity.
Tomatoes and Seasoning
Crushed tomatoes provide most of the liquid and tomato flavour, while tomato paste makes the sauce richer and thicker. The chili becomes more concentrated as it simmers, so water can be added if necessary.
Vinegar provides acidity and Worcestershire sauce contributes savoury depth. Because conventional Worcestershire sauce commonly contains anchovies, choose a vegetarian or vegan version when preparing the recipe for either of those diets.
Adjusting the Heat
The amount and variety of fresh hot pepper can be adapted to your preference. Jalapeño provides a moderate heat, while other peppers can make the chili considerably hotter.
Remember that cayenne and chili powder also contribute heat. It is easier to add more spice during cooking than to correct a chili that has become excessively hot.
A One-Pot Meal
Once the vegetables have been sautéed, everything cooks together in a single large pot. This makes the recipe useful for a relaxed family meal and keeps preparation and washing-up relatively simple.
Allow at least 30 minutes of simmering time. A longer gentle simmer can deepen the flavour further, but stir occasionally to prevent the thick bean mixture from catching on the bottom of the pot.
Serving Ideas
Serve the chili in bowls as a complete meal or accompany it with rice. Fresh avocado, coriander, spring onions or sliced fresh chili can be added at the table.
For a vegetarian rather than vegan version, grated cheese or sour cream can also be offered separately. Keeping these toppings separate allows everyone to customise their serving without changing the base recipe.
Suitable for Vegetarian and Vegan Meals
With a plant-based Worcestershire sauce, the recipe contains no meat, fish, dairy products or eggs. This makes the base chili suitable for both Vegetarian and Vegan meals.
When cooking for specific allergies or intolerances, check the labels of the TVP, tempeh, tofu, Worcestershire sauce and other packaged ingredients because formulations can vary between manufacturers.
Making Chili Ahead
Chili is particularly suitable for preparing ahead because its flavours continue to develop after cooking. Once cooled, transfer it to an airtight container and refrigerate until needed.
When reheating, stir regularly and add a splash of water if the sauce has thickened considerably in the refrigerator. Heat thoroughly before serving.
A Hearty Meat-Free Chili
Three-Bean Vegetarian Chili demonstrates that a meat-free chili does not have to sacrifice substance or texture. Beans, tofu, tempeh and TVP provide several different textures, while tomatoes, peppers and warming spices create a rich sauce.
Whether served for a family dinner, weekend meal or casual gathering, this hearty combination of beans and Vegetables makes a satisfying one-pot meal that can easily be customised with different toppings and levels of heat.