Three-Bean Chili

Black Beans

Pinto beans creamier, hold their shape slightly lessDried, cooked ¾ cup dried ≈ one 15 oz can drained

White Beans

Great northern beans interchangeable in practiceNavy beans smaller and softer, break down faster

Diced Tomatoes

Crushed tomatoes smoother, no crushing neededWhole peeled tomatoes crush by hand going inFire-roasted diced tomatoes smokier, 1:1

Sweet Potato

Japanese sweet potato drier and starchier, less sweet; purple skin, pale fleshButternut squash softer, cooks fasterFrozen cubed sweet potato skips the peeling

Carrots

Baby carrots no peeling, more per poundFrozen sliced carrots softer; won't roast

Red Onion

Yellow onion milder cooked, none of the anthocyaninsWhite onion sharper raw, none of the anthocyaninsShallots sweeter and finer; about 3 small per onion

Garlic

Fresh cloves 1 tsp jarred = 1 clove

Frozen Corn

Canned corn, drained softer, often saltedFresh corn off the cob about 1 cup per ear

Frozen Bell Pepper Strips

Fresh bell peppers 1:1, and they'll actually crispFrozen pepper-and-onion blend pull back the onion accordingly

Smoked Paprika

Sweet paprika same color and body, none of the smoke

Dried Oregano

Fresh oregano 3× the amountDried marjoram milder, 1:1

Apple Cider Vinegar

White wine vinegar 1:1, cleaner and less fruityDistilled white vinegar sharper; use slightly less

Better Than Bouillon

Any vegetable bouillon paste match to 1 tsp per cup of waterVegetable bouillon cubes usually 1 cube per 2 cupsVegetable bouillon powder check the jar; concentrations varyBoxed vegetable broth use in place of the water

Extra-Virgin Olive Oil

Butter 1:1 for cooking; browns at a lower temperature, and it sets solid once coldRefined olive oil higher smoke point, less flavorAvocado oil neutral, very high smoke point

Sea Salt

Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

No close substitute for Chili Powder and Cumin.