Three Bean Chili

Three kinds of beans do all the work in this fast, no-meat chili. Spicy chili beans, chickpeas, and pinto beans give you a mix of textures and flavors that keeps every bite interesting.

Using gravy as the base instead of broth or stock adds body and richness that most vegetarian chilis lack. It thickens the liquid and gives the whole pot a savory depth that tricks your brain into not missing the meat.

The green chilies bring a mild, roasted pepper flavor that’s more about warmth than heat. Combined with the chili powder, they season the beans without overpowering them.

Fifteen minutes of covered simmering is all it takes for the flavors to meld and the liquid to reduce into a thick, scoopable chili.

Kitchen Tips

• Don’t drain the chili beans. Their spiced liquid adds flavor and helps thicken the chili. Drain only the chickpeas and pinto beans.
• Crush a few of the pinto beans against the side of the pot with a spoon as it simmers. They break down and thicken the broth naturally.
• Top generously. Sour cream (or yogurt), shredded cheese, and sliced scallions are classic, but this chili also pairs well with tortilla chips or cornbread on the side.

Variations

• Smoky chipotle: Stir in a chopped chipotle pepper in adobo sauce for a smoky heat that adds another dimension to the three-bean base.
• Loaded sweet potato: Add cubed sweet potato when you add the beans. It softens during the simmer and makes the chili heartier and naturally sweeter.