Vegetarian three-bean chili recipe for a hearty meal

Ingredients for Vegetarian three-bean chili

• 30 ml vegetable oil, plus more for frying (about 480 ml)

• 180 g mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)

• 4 g ground cumin

• 5 g chili powder

• 5 g dried oregano

• 2 g garlic powder

• 425 g black beans, rinsed, drained

• 425 g pinto beans, rinsed, drained

• 425 g red kidney beans, rinsed, drained

• 425 g puréed tomatoes or tomato sauce

• 720 ml low-sodium vegetable stock

• 4 g kosher salt, plus more

• 1 g freshly ground black pepper, plus more (optional)

• 2 corn tortillas (12–15 cm), sliced into 0.5 cm-wide strips

• Sliced pickled jalapeños (for serving; optional)

• A deep-fry thermometer

How to make Vegetarian three-bean chili

1. Heat 30 ml of oil in a large, heavy pot over medium-high heat. Cook the salsa, cumin, chilli powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, about 1–2 minutes.

2. Add the black beans, pinto beans, kidney beans, tomatoes, broth, 4 g of salt, and 1 g of pepper. Bring to a simmer, stirring occasionally.

3. Reduce the heat to medium and continue to simmer, stirring occasionally, until the flavours are blended and the chilli has thickened, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

4. Pour oil into a medium frying pan to a depth of 1.25 cm. Heat over medium-high heat until a thermometer registers 190°C.

5. Working in two batches, fry the tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch.

6. Using a slotted spoon, transfer the strips to a plate lined with kitchen paper or a rimmed baking tray to drain, and immediately season with salt.

7. Ladle the chilli into bowls and top with the crispy tortilla strips and jalapeños, if using.

8. The chilli can be made up to 3 days in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.