American · main

Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili reads sourness 5.1, citrus 4.8 and umami 4.8 on Palate's 0–10 flavor X-ray — a American main, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sourness 5.1 · Citrus 4.8 · Umami 4.8 · Allium 4.2 · Salinity 4.0 · Richness 3.7 · Sweetness 3.6 · Earthy 3.5 · Heat 2.3 · Fruity 2.2 · Smoke 2.2 · Warm Spice 1.8 · Nutty 1.4 · Herbaceous 1.3 · Bitterness 1.2 · Floral 0.6

What's in it (15)

• olive oil — 27 g
• yellow onion — 110 g
• red bell pepper — 100 g
• poblano chiles — 100 g
• garlic — 12 g
• chili powder — 30 g
• cumin — 15 g
• smoked paprika — 5 g
• tomatoes — 794 g
• black beans — 425 g
• kidney beans — 425 g
• pinto beans — 425 g
• vegetable broth — 355 g
• salt — 5 g
• lime juice — 30 g

Time & effort: about 55 min (54 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 134.6 kcal, 8.2 g protein, 1 g fat, 24.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, red bell pepper, and poblano; saute, stirring occasionally, until softened and starting to turn golden at the edges, 7-8 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika; saute until fragrant and the spices coat the vegetables, about 1 minute -- this blooms the spices so the chili doesn't taste raw.
3. Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Raise the heat and bring to a boil.
4. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the vegetables are fully tender and the flavors have melded, 30 minutes.
5. Ladle out about 1 1/2 cups of the chili, mash it smooth with a fork or potato masher, and stir it back into the pot -- this thickens the chili naturally and gives it a rich, hearty body without meat.
6. Continue to simmer, uncovered, until the chili reaches a hearty, spoon-coating consistency, 10-12 minutes.
7. Remove from the heat and stir in the salt and lime juice. Taste and add more salt if needed. Ladle into bowls to serve.

Dishes with a similar flavor shape

• Smoky Chipotle Turkey Chili — American
• One-Pot Vegetarian Chili with Sweet Potato — American
• Classic Lentil Soup with Cumin — American
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Creamy Chicken Enchilada Soup — Tex-Mex

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.