3-Bean Chili with Texas Smokey Chipotle Fleur de Sel
Get ready for a bowl of pure comfort that warms you from the inside out!
This hearty 3-Bean Chili is everything you crave on a cozy evening—rich, smoky, satisfying, and packed with plant-based protein. Three varieties of beans simmer together in a deeply flavored tomato broth infused with cumin, oregano, and chili powder, then finished with the bold, smoky heat of Ocean Root Texas Smokey Chipotle Fleur de Sel.
What makes this chili truly special is the technique: caramelizing the tomato paste until it's dark and concentrated creates an incredible depth of flavor, while fire-roasted tomatoes add a subtle char that makes every spoonful taste like it's been simmering for hours. The Texas Smokey Chipotle seasoning brings it all together with a kiss of smoke and just the right amount of heat.
Perfect for meal prep, game day gatherings, or a simple weeknight dinner, this chili gets even better the next day. Serve it with cornbread, over rice, or topped with your favorite fixings. Let's make a pot!
Ingredients (Serves 4)
- 2 tablespoons extra virgin olive oil
- ½ cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 1 can fire-roasted diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 3 cups vegetable broth
- Black pepper to taste
- Ocean Root Texas Smokey Chipotle Fleur de Sel. Add The Final Touch!
Directions
1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Once hot, add the chopped onions and sauté until they begin to brown and caramelize, about 5-7 minutes.
2. Add the garlic: Stir in the minced garlic and cook until fragrant, about 1 minute. Don't let it burn!
3. Caramelize the tomato paste: Add the tomato paste and stir constantly until it turns a deep, dark red color, approximately 3-4 minutes. This step is key for building rich flavor! If the mixture begins to stick or burn, add a small splash of vegetable broth to deglaze the pot.
4. Build the chili base: Add the cumin, oregano, and chili powder, stirring to coat everything in the spices. Then add all three drained beans, the fire-roasted tomatoes, and the vegetable broth. Stir well to combine.
5. Simmer to perfection: Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes until the chili thickens and the flavors meld together beautifully. For a chunkier, heartier texture, use a potato masher to gently mash a portion of the beans while simmering.
6. Season and serve: Season with black pepper to taste, then finish with a generous sprinkle of Ocean Root Texas Smokey Chipotle Fleur de Sel. The smoky, spicy salt takes this chili to the next level!
Serving suggestions: Top with diced avocado, fresh cilantro, a dollop of vegan sour cream, or shredded cheese. Serve with warm cornbread, tortilla chips, or over a bed of rice for a complete meal.
Pro tip: This chili tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
About the Chef
Chef Courtney Meznarich is the creative force behind Vegan Chef Houston, where she crafts nutrient-dense, whole food plant-based meals built around fiber, protein, and plant diversity. With a passion for making nourishment a ritual rather than a chore, Chef Courtney delivers fresh, thoughtfully prepared meals weekly across Houston to busy professionals and families who value wholesome, delicious food without the fuss.
Her approach celebrates the abundance of plants—transforming simple, whole ingredients into vibrant dishes that fuel the body and delight the senses. Whether you're new to plant-based eating or a longtime enthusiast, Chef Courtney's creations prove that healthy eating can be effortless, flavorful, and deeply satisfying.
Connect with Chef Courtney:
VeganChefHouston.com
@VeganChefHouston
