Name: Vegetarian Three-Bean Chili
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for frying (about 2 cups); 3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base); 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 (15-ounce) can black beans, rinsed, drained; 1 (15-ounce) can pinto beans, rinsed, drained; 1 (15-ounce) can red kidney beans, rinsed, drained; 1 (15-ounce) can puréed tomatoes or tomato sauce; 3 cups low-sodium vegetable broth; 3/4 teaspoon kosher salt, plus more; 1/4 teaspoon (or more) freshly ground black pepper; 2 (5–6") corn tortillas, sliced into 1/4"-wide strips; Sliced pickled jalapeños (for serving; optional); A deep-fry thermometer

Photo of a threebean chili in a shallow grey bowl topped with tortilla strips.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Cooks' Note

Salsas will vary in heat and sodium content. If you like things less spicy, choose a mild salsa and start with less salsa, about 1/2 cup. You can always add more salsa at the end of cooking to spice things up. If you can't find a corn and tomato salsa, substitute a chunky tomato salsa.

Recipe notes

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