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3 Bean Simple Veggie Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A deliciously simple and flavorful 3 bean simple veggie chili. This is a go-to chili. The simple one where you throw everything in a pot and go fold clothes or play with your cats. 

Course: Dinner, Entree, Main Course, Soup
Servings: 4
Author: Caitlin
  • 1 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded (optional)
  • 1 red bell pepper, seeded and chopped
  • 2 Tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 3 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne powder (optional)
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 14 oz can pinto beans, drained and rinsed
  • 1 14 oz can kidney beans, drained and rinsed
  • 1 14 oz can black beans, drained and rinsed
  • 1/2 lime, squeezed
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Saute onion until translucent, about 5 minutes. Add garlic and saute for 30 seconds.

  2. Add jalapeño and bell pepper to the pot and saute until peppers are softened about 5 minutes. 

  3. Stir in the tomato paste, crushed tomatoes, and water. Add the chili powder, cumin, oregano, cayenne if using, sugar, and salt. Stir to combine. Add the beans and bring chili to a boil. Lower to a simmer and cook for 20 minutes stirring occasionally. 

  4. Just before serving, add the lime juice and taste for seasoning, adding more salt or lime juice as desired. 

  5. Dish chili into bowls and pass shredded cheese, sour cream, sliced green onions, and hot sauce around the table. 


I love spicy food, and I seeded 1 of the 2 peppers, added the cayenne pepper and this chili had a good kick to it. If you don't enjoy spicy food, omit the cayenne pepper and seed both jalapeño peppers.