Mean Lean Vegetable Chili

A three-bean vegetable chili that’s thick, filling, and doesn’t miss the meat one bit. Black beans, pinto beans, and kidney beans give this pot serious body, while carrots add a natural sweetness that rounds out the chili powder’s heat.

The technique of browning the carrots and onion in just water (no oil at all) is what earns the “lean” in the name. You cook them on high heat until the water evaporates and the vegetables start to brown and stick to the pan. That browning builds real depth of flavor without a drop of fat.

Break up the canned tomatoes right in the pot with a spoon. Keeping some chunks intact gives you texture, while the juices create the broth. Fifteen minutes of uncovered simmering concentrates everything down into a chili that coats a spoon.

Kitchen Tips

• Don’t drain the beans. The starchy liquid from the cans thickens the chili naturally and adds body.
• Let the vegetables actually brown and stick before adding the tomatoes. That fond on the bottom of the pan is concentrated flavor.
• A dollop of sour cream or yogurt on top isn’t optional. The cool tang balances the chili powder heat beautifully.

Variations

• Smoky version: Add a teaspoon of smoked paprika or a chopped chipotle pepper in adobo.
• Grain boost: Stir in cooked quinoa or bulgur during the last 5 minutes for extra protein and texture.