In a large bowl, combine half of the herbs and spices, 4 cloves of chopped garlic, 4 cups of beef broth, and 1 cup of whiskey.
Add the stew meat and Italian sausage pieces to the bowl, ensuring they are covered by the liquid.
Add more beef broth if necessary.
Marinate the mixture in the refrigerator overnight or for at least 12 hours, covered tightly.
The next day, in a 5-quart stockpot, heat 1/4 cup of olive oil over medium heat.
Remove the marinated meat from the refrigerator and using a slotted spoon, transfer the meat to the pot, reserving the marinade.
Chop the onion, red and green bell peppers, Ancho peppers, and jalapeno peppers (seeded).
Add them to the pot with the remaining chopped garlic.
Cover and sweat the ingredients for 5 minutes until tender, stirring occasionally.
Add the marinated meat to the pot and brown for about 10 minutes, stirring occasionally.
Pour in the reserved marinade, remaining beef broth, and remaining herbs and spices.
Simmer for 15 minutes.
Add the plum tomatoes (peeled) and drained kidney beans to the pot.
Cover and simmer for 1 1/2 hours, stirring occasionally.
Adjust seasoning to taste during cooking.
Remove the bay leaves before serving.
Serve the chili with warm crusty bread, chopped red and green bell peppers, chopped Spanish onions, shredded sharp cheddar cheese, and oyster crackers.
Pair with a hearty red wine such as Zinfandel, Cabernet Sauvignon, or Chianti.
Cold beer also complements the chili well.
Notes & Wine Advice
Wine Advice:
Serve this robust and flavorful chili with a hearty red wine like Zinfandel, Cabernet Sauvignon, or a quality Chianti. The wine’s bold flavors will complement the richness of the chili perfectly.
Heat canola oil in a large heavy casserole over low heat.
Add chopped onions, diced red bell peppers, and minced garlic.
Cook for 5 minutes, stirring occasionally until vegetables are wilted.
Remove vegetables with a slotted spoon and set aside.
Increase heat to medium and brown the beef cubes in small batches.
Return all browned meat to the casserole along with the cooked onions, peppers, and garlic.
Add crushed plum tomatoes, tomato paste, dry red wine, chili powder, ground cumin, dried sweet basil, dried oregano, salt, and black pepper to the casserole.
Stir well to combine.
Cook the chili partially covered for 1 1/2 hours, stirring occasionally.
Stir in drained garbanzo beans and cook uncovered for an additional 15 minutes.
Remove the casserole from heat and stir in chopped flat-leaf parsley.
Adjust seasonings to taste.
If desired, divide cooked rice equally among serving bowls and ladle chili on top.
Sprinkle each bowl with sliced scallions and top with a dollop of yogurt.
Notes & Wine Advice
Wine Advice:
Pair this robust beef and bell pepper chili with a bold red wine such as Cabernet Sauvignon or Zinfandel. Their rich flavors and tannins will complement the hearty nature of the dish perfectly.
Cook over medium heat until softened, about 2 minutes.
Transfer the cooked vegetables to a slow cooker.
Add the broiled lean ground beef, chopped plum Italian tomatoes (with reserved liquid), tomato sauce, cooked red kidney beans, cooked pinto beans, granulated sugar, bay leaves, whole allspice, chili powder, dried oregano, ground black pepper, ground cumin, and ground red pepper to the slow cooker.
Stir to combine.
Cook on the low setting for 4 hours.
Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or diced avocado.
Notes & Wine Advice
Wine Advice:
Pair this hearty Texas-style chili with a bold and fruity red wine such as Zinfandel or Malbec. The wine’s richness and robust flavors will complement the depth of flavors in the chili beautifully.
In a Dutch oven or large pot, cook ground beef, onion, green pepper, and celery over medium heat until the meat is browned and the vegetables are tender.
Drain any excess fat.
Add the drained kidney beans, diced tomatoes (with their juices), tomato paste, minced garlic, chili powder, and salt to the pot.
Stir well to combine.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring occasionally.
If desired, stir in some of the reserved bean liquid to reach your preferred consistency.
Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or sliced jalapeños.
Notes & Wine Advice
Wine Advice:
Pair this rich and flavorful classic beef chili with a bold red wine such as Cabernet Sauvignon or Syrah. Their robust flavors and tannins will complement the hearty nature of the dish.
Place them in a 1-quart saucepan and cover with water.
Cook over medium heat for about 1 hour or until tender.
Drain and set aside.
In a large nonstick skillet, simmer chopped onion and green pepper in 1/4 cup water until the onion becomes translucent.
Add ground beef to the skillet and cook over medium heat until browned.
Drain excess fat from the pan.
Stir in minced garlic, chili powder, ground cumin, and cayenne pepper.
Add drained diced tomatoes and tomato sauce to the chili mixture.
Stir well.
Finally, add the cooked pinto beans to the chili mixture.
Stir to combine.
Simmer the chili, uncovered, for 15 minutes.
Cover and continue cooking over low heat for an additional 30 minutes.
Notes & Wine Advice
Wine Advice:
Pair this comforting beef and bean chili with a medium-bodied red wine like Merlot or Zinfandel. The fruity notes and moderate tannins will complement the richness of the dish without overpowering its flavors.
Brown the hamburger (or sausage) and onions in a large pot.
Drain off excess fat.
Add the Chili-O seasoning mix, tomato soup, water, kidney beans with juice, stewed tomatoes with juice, and chopped onion to the pot.
Simmer the chili over low heat for 2 hours, stirring occasionally.
Notes & Wine Advice
To double the recipe, use 5 pounds of hamburger, 3 packages of Chili-O mix, 5 cans of soup, and double the rest of the ingredients. This serves 25 to 30 people.
Wine Advice:
This comforting chili pairs well with a medium-bodied red wine such as Merlot or Cabernet Sauvignon. The wine’s fruitiness and moderate tannins complement the rich flavors of the chili without overpowering them.
Heat the vegetable oil in a large heavy skillet over medium heat.
Add the garlic, onions, and green bell pepper.
Sauté for 5–7 minutes, until softened.
Add the chopped beef and lightly brown on all surfaces.
Drain off excess fat if necessary.
Stir in the cumin, oregano, chili powder, tomatoes, jalapeños (if using), and beer.
Cover the skillet, slightly tilting the lid to let steam escape, and simmer for 1 hour or longer.
Stir often to prevent sticking and skim off any fat that rises to the surface.
Once done, let the chili sit tightly covered for an hour before serving to enhance the flavors.
Notes & Wine Advice
Serve with cornbread or cheese biscuits.This chili can be mild or very hot depending on the use of jalapeno peppers. Some chili lovers prefer chili without beans, so this recipe omits them. Inspired by a recipe from a truck driver named Sparky in Arizona, who firmly believed in no-bean chili.Wine AdvicePair with a bold Syrah or Zinfandel for a robust complement to the chili’s hearty and spicy flavors.
A rich and filling vegetarian chili packed with pinto, kidney and white beans, tofu, tempeh, vegetables and warming spices. Tomatoes, chili, cumin and cayenne create a hearty one-pot meal with plenty of plant-based protein.
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.
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.
Cook the beef roast and soup bone separately in enough water to keep them covered until tender.
Dice the cooked roast into bite-sized pieces and strain the stock.
In a large pot, combine the cooked pinto beans, diced roast, and strained stock.
Stir in the Mexene chili powder and cumin seeds.
Season with salt, cayenne pepper, and black pepper according to taste preferences.
Cook the chili very slowly over a low flame for 1 to 1 1/2 hours, allowing the flavors to meld together.
Notes & Wine Advice
Wine Advice:
This hearty and spicy chili pairs well with a medium-bodied red wine such as Merlot or Malbec. The fruity and slightly spicy notes of these wines complement the rich flavors of the chili without overwhelming its bold taste, making for a delightful combination.
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