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three bean vegetarian chili in a crock on a striped placemat.
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Three Bean Vegetarian Chili
Prep Time
10 mins
Cook Time
25 mins
Pressure Release
20 mins
Total Time
35 mins
 
When you fill a chili with three different types of beans and load it up with vegetables, you don't really miss the meat. Promise. This three bean vegetarian chili comes together very quickly in a pressure cooker, but you could simmer it on the stovetop instead if you prefer.
Course: Entrées, Soups
Cuisine: American
Keyword: Vegetarian, Gluten Free, Lunch, Vegan
Servings: 6
Calories: 299 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 1 cup black beans
  • 1 cup Great Northern beans
  • 1 cup red kidney beans
  • 2 tablespoons olive oil
  • 2 yellow onions chopped
  • 2 ribs celery chopped
  • 2 large carrots sliced ¼-inch thick
  • 3 large cloves garlic minced
  • 2 red bell peppers chopped
  • 1 green bell peppers chopped
  • 1 Jalapeño pepper minced
  • 1 teaspoon dried ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • ¼ teaspoon ground cayenne pepper
  • 1 tablespoon salt
  • 2 tablespoons tomato paste
  • 1 28 ounce can tomatoes
  • 1 quart vegetable stock
  • 1 cup corn kernels fresh, or frozen and thawed
  • 1 cup peas fresh, or frozen and thawed
  • ¼ cup fresh cilantro or parsley
  • sour cream optional
  • Cheddar cheese grated (optional)
Instructions
  1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the onion, celery, carrot, and garlic to the pressure cooker and cook together over medium heat until tender. Add the peppers and spices and continue to cook for a few minutes. Return the beans to the pressure cooker and add the tomato paste, tomatoes and vegetable stock. Lock the lid in place.
  4. Pressure cook on HIGH for 15 minutes.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Stir in the corn and peas. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and Cheddar cheese.
Nutrition Facts
Three Bean Vegetarian Chili
Amount Per Serving
Calories 299 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 2127mg89%
Potassium 1175mg34%
Carbohydrates 51g17%
Fiber 14g56%
Sugar 15g17%
Protein 13g26%
Vitamin A 6505IU130%
Vitamin C 98.1mg119%
Calcium 129mg13%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.