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.
In a large pot, soak the mixed beans overnight in water to cover.
Drain and add fresh water to cover.
Cook at a simmer for 1 1/2 hours or until beans are just tender.
While the beans are simmering, heat a large skillet.
Mince the bacon and cook until it begins to crisp.
Add the onions and garlic, and cook over medium heat for 5 minutes.
Add all the spices and the ground Poblanos to the skillet, and cook for another 5 minutes.
Add the tomatoes with their juice and the beer.
Simmer for half an hour.
In another pan, cook the ground beef until the pink color disappears.
Drain and add it to the tomato mixture.
When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat and tomato mixture.
Salt to taste and let the mixture simmer for about 1 hour.
If it is too dry, add some of the reserved bean liquid.
Notes & Wine Advice
This robust and spicy chili pairs wonderfully with a bold red wine such as Zinfandel or Syrah. The wine’s richness and fruity flavors complement the hearty and spicy character of the chili, making it a delightful pairing for a cozy evening meal.
In a large pot, brown the ground beef over medium heat until fully cooked.
Add water, tomato puree, and whole tomatoes to the pot with the cooked beef.
Season with salt, pepper, garlic salt, allspice, bay leaves, and chili powder.
Stir well to combine.
Simmer the chili over low heat for 2 to 2 1/2 hours, stirring occasionally.
After simmering, add the kidney beans and vinegar to the pot.
Cook until the beans are heated through.
Remove the bay leaves before serving.
Notes & Wine Advice
This robust chili pairs wonderfully with a medium-bodied red wine such as Merlot or Chianti. The wine’s acidity and fruitiness complement the rich flavors of the chili, enhancing the overall dining experience.
In a large pot, sauté onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
Add the ground chuck steak and pork shoulder.
Cook until browned.
Stir in all the ingredients except for 1 tablespoon of cumin.
Bring the mixture to a boil, then reduce the heat and simmer, stirring often.
After 10 minutes of cooking, add 1 tablespoon of cumin and continue to simmer for 1 hour.
Add the remaining cumin and cook for an additional 15 minutes.
Serve hot.
Notes & Wine Advice
This hearty and spicy chili pairs well with a bold red wine such as Zinfandel or Syrah. The wine’s fruitiness and tannins complement the richness of the dish while providing a nice contrast to its heat.
In a large pot, combine the ground beef, minced garlic or garlic powder, tomato sauce, ground cinnamon, Worcestershire sauce, water, chopped onions, vinegar, chili powder, cayenne powder, salt, and pepper.
Add the red peppers, bay leaves, and whole allspice to the pot.
Cook the chili on simmer for about 3 hours, stirring occasionally.
Notes & Wine Advice
This spicy and flavorful chili pairs well with a bold red wine such as Cabernet Sauvignon or Malbec. The wine’s robust body and dark fruit flavors will complement the richness of the chili and help balance its heat.
In a large heavy skillet over moderately high heat, warm 3 tablespoons of corn oil.
Brown the beef in batches, adding more oil as necessary.
Transfer the browned meat with a slotted spoon to a large stockpot.
Ensure not to overcrowd the skillet.
Reduce the heat to moderately low.
Add minced onion and garlic to the skillet and sauté until softened, about 10 minutes.
Add this mixture to the stockpot along with beef broth, beer, water, chili powder, chopped tomatoes, tomato paste, and minced fresh oregano.
In a small skillet over low heat, toast cumin seeds until fragrant, being careful not to burn them.
Grind the toasted cumin seeds into a powder using an electric minichopper or mortar and pestle.
Add the ground cumin to the stockpot.
Over high heat, bring the mixture to a simmer.
Season with salt, cayenne pepper, and additional chili powder to taste.
Reduce the heat to maintain a simmer and cook, partially covered, until the beef is tender, about 1 1/2 hours.
Check occasionally and add more broth if needed.
If the chili is too thin when the meat is tender, stir in up to 2 tablespoons of masa harina to thicken.
Cook for an additional 5 minutes.
Serve the chili hot.
Notes & Wine Advice
Pair this hearty Texan chili with a bold and spicy red wine such as Zinfandel or Syrah. The wine’s robust flavors will complement the rich and savory taste of the chili perfectly.
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