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Bowl of vegan chili with a wedge of lime in wood bowl.
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5 from 5 votes

Three Bean Chili

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 210kcal
Author: Alison Corey

Equipment

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

Tips for Making Three Bean Chili
    • 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. 

Nutrition

Calories: 210kcal | Carbohydrates: 40g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1150mg | Potassium: 844mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1622IU | Vitamin C: 52mg | Calcium: 116mg | Iron: 5mg