Hearty Three-Bean Turkey-less Chili Recipe in 35 Minutes

Name: Hearty Three-Bean Turkey-less Chili Recipe in 35 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 can black beans (15 oz); 1 can kidney beans (15 oz); 1 can pinto beans (15 oz); 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can diced tomatoes (14 oz); 2 tbsp tomato paste; 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; Salt to taste; Pepper to taste

Author: Carry

Published: October 25, 2025

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There’s something magical about a steaming pot of chili simmering on the stove, filling the kitchen with warm, spicy aromas. My three-bean turkey-less chili has become my go-to weeknight hero – packed with protein and flavor, yet completely meat-free. I started making this version years ago when my best friend went vegetarian, and now it’s the chili I crave most, even as a lifelong meat-eater.

What makes this recipe special? The combination of black, kidney, and pinto beans creates this incredible texture and depth that you won’t miss the meat at all. The spices bloom beautifully as it cooks, and the vegetable broth adds just the right savory note. It’s one of those dishes that tastes even better the next day, if you can resist eating it all in one sitting!

Three-Bean Turkey-less Chili - detail 1

Why You’ll Love This Three-Bean Turkey-less Chili

Trust me, this chili is a game-changer, whether you’re vegetarian or just looking for a hearty meatless meal. Here’s why it’s always a hit in my kitchen:

So easy – One pot, 35 minutes, and you’ve got a cozy meal ready to go.
Packed with protein – Three kinds of beans keep it filling without the meat.
Bursting with flavor – Toasted spices, garlic, and a touch of tomato paste give it that deep, rich taste you crave.
Meal-prep magic – It tastes even better the next day, so leftovers are a bonus!

Seriously, one bite and you won’t miss the turkey—promise.

Ingredients for Three-Bean Turkey-less Chili

Gathering everything is the easy part—most of these ingredients probably live in your pantry already! Here’s what you’ll need for that perfect pot of chili:

1 can black beans (15 oz) – Drained and rinsed
1 can kidney beans (15 oz) – Drained and rinsed (those vibrant red ones!)
1 can pinto beans (15 oz) – Drained and rinsed for that creamy texture
1 medium onion – Diced (I love yellow for sweetness, but any work)
2 cloves garlic – Minced (or more if you’re garlic-obsessed like me)
1 bell pepper – Diced (red, yellow, or green—your pick!)
1 can diced tomatoes (14 oz) – With juices for extra sauciness
2 tbsp tomato paste – That flavor booster in the little can
2 cups vegetable broth – Low-sodium lets you control the salt
2 tbsp chili powder – The star spice!
1 tsp each cumin and paprika – Smoky depth magic
Salt and pepper – To taste (I do about ½ tsp salt to start)

See? Nothing fancy—just good, simple stuff that comes together into something amazing.

How to Make Three-Bean Turkey-less Chili

Okay, let’s get cooking! Grab your favorite big pot (I use a 5-quart Dutch oven) and let’s make some magic happen. This chili comes together so easily—just follow these simple steps and you’ll be scooping up bowls of goodness in no time.

Step 1: Sauté Aromatics

First, heat about a tablespoon of olive oil (or whatever neutral oil you’ve got) over medium heat in your pot. Toss in those diced onions—you’ll know the oil’s ready when they sizzle happily. Stir them around for about 3 minutes until they start turning translucent, then add the bell pepper and garlic. Oh, that smell! Cook for another 2 minutes until everything’s soft and fragrant, but don’t let the garlic brown too much—we’re building flavor here, not bitterness.

Step 2: Add Spices and Tomato Paste

Now for the flavor boosters! Push your veggies to one side and sprinkle in the chili powder, cumin, and paprika directly onto the hot pot surface. Let them toast for just 30 seconds—you’ll smell them blooming—then stir everything together. Add the tomato paste and cook for another minute, stirring constantly. This little trick deepens all the flavors beautifully.

Step 3: Combine Beans and Simmer

Time to bring it all together! Add your drained and rinsed beans (trust me, rinsing gets rid of that extra sodium and starch), diced tomatoes with their juices, and vegetable broth. Give it all a good stir, crank up the heat to bring it to a lively simmer (those bubbles should be steady but not crazy), then reduce to medium-low and let it bubble uncovered for 20 minutes. You’ll see it thicken slightly and all those flavors will marry perfectly. Give it a taste—need more salt? More spice? Now’s the time to adjust!

Three-Bean Turkey-less Chili - detail 2

Tips for Perfect Three-Bean Turkey-less Chili

After making this chili more times than I can count, I’ve picked up a few tricks that take it from good to “can I get your recipe?” levels of delicious:

Thickness tweak – Want it soupier? Add ½ cup more broth. Too thin? Let it simmer uncovered for 5 extra minutes.
Spice control – Start with 1 tbsp chili powder if you’re sensitive to heat, then add more at the end. A pinch of cayenne kicks it up!
Bean boost – Mash a few beans against the pot’s side for extra creaminess without dairy.
Flavor bomb – Stir in 1 tsp cocoa powder or espresso powder at the end for crazy depth.

Little things make all the difference!

Variations for Three-Bean Turkey-less Chili

This chili is super flexible—feel free to make it your own! Add a cup of corn or diced zucchini for extra veggies, or swap regular paprika for smoked paprika for a deeper flavor. Want a little kick? Try adding a diced jalapeño or a dash of hot sauce. It’s all about what makes you happy!

Serving Suggestions for Three-Bean Turkey-less Chili

Oh, the fun part—loading up your bowl! My absolute favorite way is with thick-cut cornbread crumbled right on top (that sweet-salty combo gets me every time). But don’t stop there! Try:

Cooling avocado slices or a dollop of Greek yogurt
Sharp shredded cheddar or crumbled cotija cheese
A squeeze of lime and handful of fresh cilantro
Tortilla chips for scooping (my kids’ favorite)

Honestly? Sometimes I just eat it straight from the pot—no judgement here.

Storing and Reheating Three-Bean Turkey-less Chili

Here’s the best part—this chili gets even better as leftovers! Let it cool completely, then store airtight in the fridge for up to 3 days. For longer storage, freeze portions in containers or freezer bags (label them—trust me, you’ll forget!) for up to a month.

To reheat, gently warm it on the stovetop over medium-low with a splash of broth or water to loosen it up. Microwave works too—just stir every minute until piping hot. Easy-peasy!

Nutritional Information for Three-Bean Turkey-less Chili

This chili is as nutritious as it is delicious! Each serving packs 15g of fiber and 12g of protein, keeping you full and satisfied. At just 250 calories per cup, it’s a healthy win. (Nutritional values are estimates.)

Frequently Asked Questions About Three-Bean Turkey-less Chili

Got questions? I’ve got answers! Here are the most common things people ask me about this chili recipe:

Can I use dry beans instead of canned? Absolutely! You’ll need about ½ cup dry beans per can (soaked and cooked first). Just note they’ll take longer—add cooked beans during the simmer step.
Is this chili freezer-friendly? Oh yes! It freezes beautifully for up to a month. I freeze single portions in mason jars (leave headspace!) for easy lunches.
What if I only have two types of beans? No problem! Use what you’ve got—the mix just adds nice texture variety. Even one bean type works in a pinch.
Can I make it in a slow cooker? Sure thing! Sauté veggies first, then dump everything in and cook on LOW for 6 hours. So hands-off!

Still curious? Ask away in the comments—I love helping troubleshoot!

Share Your Three-Bean Turkey-less Chili Experience

Did you make this chili? I’d love to hear how it turned out! Drop me a note below—tell me your favorite toppings or any clever twists you tried. Happy cooking, friends!