This easy three-bean chili made with black beans, kidney beans, and pinto beans is super simple to pull together for a weeknight meal and takes only 30 minutes to prepare. This chili is super satisfying, full of heart-healthy plant protein and fiber, and low in calories.
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A good chili is warm and comforting with a bit of a kick. It’s my go-to family meal during the winter months. My family loves this chili so much, that they request it weekly. It’s such a simple and quick recipe, that I have no problem obliging their cravings!
This three-bean chili uses a combination of beans to offer various flavors, while the vegetables make it thick and hearty. The spices are simple, with chili powder, cumin, paprika, salt, and pepper. Of course, feel free to experiment with your favorite spices to add your own pizazz.
💗 Why You’ll Love this Vegan Chili
- Simple and Healthy Ingredients
- Hearty and Filling
- Quick and Easy to Make
- 30 Minute Recipe
- Perfectly Seasoned
- Family Friendly
- Oil-Free
- Gluten-Free
🥣 Ingredients and Notes
Vegetables: This chili starts with diced yellow onion, green and red bell peppers, and garlic. This gives the chili a great texture and flavor.
Three Beans: I use canned beans for ease. I used black beans, kidney beans, and pinto beans. These beans are different sizes, flavors, and colors offering a nice contrast for the chili.
Diced Tomatoes: Use regular diced tomatoes or fire-roasted tomatoes with the juices.
Vegetable Stock: The vegetables are sauteed in vegetable stock, and the remaining stock is added to the chili to cook everything down.
Spices: All you need is chili powder, cumin, paprika, salt, and pepper. A touch of warm cinnamon or nutmeg also compliments the flavor of this chili.
📖 Variations and Substitutions
Other Beans and Veggies: Use whatever beans you have on hand. I’ve made this chili with chickpeas, and it turns out great. Add more veggies such as fresh corn, zucchini, mushrooms, carrots, or celery for some more crunch.
More Spices: If you like a bit of a kick, add a ¼ teaspoon of cayenne pepper. You can also get creative and add some Mexican dried oregano or a pinch of warm spices like cinnamon, nutmeg, or ginger.
🔪 Tools and Equipment
Dutch Oven: A good Dutch oven is your best friend when it comes to stews and chilis. I use it for all my one-pot meals!
Mesh Stainless Steel Strainer: Using a mesh strainer is the best way to rinse canned beans. It’s also great for rinsing fruit and vegetables. It is extremely sturdy, and I can rest the handles on either end of my sink to make rinsing hands-free!
👩🏻🍳 How to Make Three-Bean Chili
- In a large Dutch oven, sauté the diced onions and minced garlic over medium heat in a ¼ cup of vegetable stock until soft and tender, about 3 minutes.
- Add the chopped green and red peppers. Cook for an additional 5 minutes over medium heat.
- Add the vegetable stock, diced tomatoes, drained and rinsed black beans, kidney beans, pinto beans, cumin, chili powder, and paprika. Stir to combine. Bring to a boil.
- Reduce the heat to a simmer. Cover and cook for about 15 minutes.
- Add salt and pepper to taste. Serve with fresh cilantro, a wedge of lime, and diced avocado.
📝 Expert Tips
- Use canned beans to save yourself time.
- Make a double batch and freeze half for later.
- Play around with the spices to get the right heat you like.
- This chili tastes even better the next day as the spices and flavor have time to meld together.
- Drain and rinse your beans, but keep the juice from the can of diced tomatoes.
❓ FAQS
Dark red kidney beans are a classic choice for chili. They have a hearty texture and absorb the flavors of the chili well. Black beans are another popular option. They have a slightly sweet flavor and a firmer texture that holds up well in the chili. Pinto beans are commonly used in Tex-Mex chili recipes. They have a creamy texture and a mild, earthy flavor. White beans are larger and have a mild taste and smooth texture. While not as traditional, some people enjoy adding garbanzo beans for their nutty flavor and firm texture.
This chili has lots of protein from the beans and fiber that helps you feel fuller longer. Beans are also a good source of vitamins and minerals, including folate, iron, magnesium, and potassium. This recipe is low in calories and fat, making it a heart-healthy option.
🍽 Serving Suggestions
Grains: Serve the chili on top of brown rice or quinoa. Crunchy tortilla chips are a nice addition for scooping up bites of chili.
Chili Mac: Another great option is to serve three-bean chili with my favorite vegan butternut squash mac and cheese.
Biscuits: If you have time, I highly recommend whipping up these vegan biscuits to enjoy alongside your chili.
Toppings: For a simple presentation, serve with a wedge of lime and roughly chopped cilantro. Diced avocado adds a nice creaminess to the chili, while a dusting of nutritional yeast adds an umami flavor.
🫙 Storage
Refrigerate: Allow the chili to cool to room temperature. Transfer the leftovers to an airtight container. Keep in the fridge for up to 5 days.
Freeze: If you’d like to keep your leftovers for longer, freezing is a great option. Transfer the chili to a freezer-safe container, allowing some room at the top of the container for expansion. The chili will keep in the freezer for up to 3 months.
Thawing: Place the frozen chili in the refrigerator to defrost overnight or for at least 8 hours. Warm over the stovetop in a saucepan over medium heat.
🎥 Video
⚖️ Serving Size
This chili makes about six large servings. Depending on you appetite it could stretch to eight servings.
😋 More Vegan Chili and Soup Recipes!
Recipe
Three Bean Chili
Equipment
- Mesh Strainer
Ingredients
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 cups vegetable stock
- 14 oz canned black beans drained and rinsed
- 14 oz canned kidney beans drained and rinsed
- 14 oz canned pinto beans drained and rinsed
- 14 oz diced tomatoes with juices
- 1 ½ tbsp chili powder
- 1 teaspoon cumin
- ½ tsp paprika
- ½ teaspoon salt to taste
- ¼ teaspoon ground black pepper
Instructions
- In a large Dutch oven, sauté the diced onions and minced garlic over medium heat in a ¼ cup of vegetable stock until soft and tender, about 3 minutes.
- Add the chopped green and red peppers. Cook for an additional 5 minutes.
- Add the vegetable stock, diced tomatoes, drained and rinsed black beans, kidney beans, pinto beans, cumin, chili powder, and paprika. Stir to combine and bring to a boil.
- Reduce the heat, cover, and simmer for 15 minutes.
- Season with salt and pepper. Serve with fresh cilantro, a wedge of lime, and diced avocado.
Video
Notes
-
- Use canned beans to save yourself time.
-
- Make a double batch and freeze half for later.
-
- Play around with the spices to get the right heat you like.
-
- This chili tastes even better the next day as the spices and flavor have time to meld together.
-
- Drain and rinse your beans, but keep the juice from the can of diced tomatoes.
- For a simple presentation, serve with a wedge of lime and roughly chopped cilantro. Diced avocado adds a nice creaminess to the chili, while a dusting of nutritional yeast adds an umami flavor.
- Serve over brown rice, quinoa, with tortilla chips, or vegan mac and cheese.
- Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat in a saucepan over medium heat until warmed through.
Michelle
I’ve made this numerous times. Sometimes, I put ground beef in it as I’m not vegan, but my daughter is. Either way, it’s delicious. I’ve served it as just chili, and over white rice. Toasted sourdough baguette with butter and/or salad, and it’s a delicious meal.
Michelle
I’ve made this several times. It’s delicious. Sometimes I add ground beef, as I’m not Vegan, but my daughter is. So, either way, it’s really good and easy to make. I’ve served it straight from the pan, and over white rice. Pair with toasted sourdough baguette and butter (regular or Vegan). Yummy!!!
Lisa | Garlic & Zest
I think we all started out with chili as our mainstay as a young adult trying to stretch the food budget. Love this meatless version and the variety of legumes you’ve used.
Colleen
I love the three bean combo, and i also tend to stay away from meat substitutes. Delicious chili!
Raia Todd
I love a good chili – so comforting and filing – even in the summer! Thanks for the recipe! So delicious. 🙂
Alison Corey
Thanks! I know chili isn’t typically a summer meal, but it’s always a fan favorite in our house!
Catherine
Sounds like a fabulous meatless meal for the whole family! Chili is always a crowd-pleaser in my home…looks delish!
Alison Corey
Mine too!
Suzy
This looks incredibly good! I love how simple the ingredient list is! Making this asap!