Simple, cozy Vegan Three Bean Chili with satisfying fiesta flavors! Warm, savory, and a great vegan weeknight meal in the winter.
I’m all about the cozy soup & chili when the weather gets cold! And this fiesta-style chili is packed with colorful veggies, a three bean medley, and warm, savory flavors. I love all the fun colors and textures in this meal – especially when topped with fresh avocado and cilantro before serving!
This recipe is mild written as is, however there are notes below for recommendations on how to spice it up. One of my favorites is ground chipotle (or chipotle in adobo sauce). So if you’re up for a nice smoky kick, I recommend giving it a try. Hope you enjoy!
And if you’re looking for more chili inspiration, here are a few more of our favorites:
Sweet Potato Black Bean Chili
Hearty Vegan Chili (30 Minute)
Smoky Chipotle Black Bean Quinoa Chili
Come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your recreations. (Or also leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Fiesta Three Bean Chili
- 1 onion
- 2 bell peppers (I use green & red)
- 4 cloves garlic (or 1/2 tsp. dried garlic powder)
- 15 oz. can black beans
- 15 oz. can pinto beans
- 15 oz. can kidney beans
- 15 oz. can petite diced tomatoes (or regular diced or fire-roasted)
- 3 cups vegetable broth
- 1 cup organic sweet corn (I use frozen)
- 1 Tbsp. + 1 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. smoked paprika
- Salt to taste
- Avocado, cilantro, green onion, hot sauce, dairy-free sour cream, tortilla crumbles, etc.
- Dice onion.
- In a stockpot over medium-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil saute method. Add a splash more as needed to prevent sticking.)
- Meanwhile, dice bell peppers and mince garlic.
- When onion is translucent, add bell peppers, garlic, chili powder, cumin, and smoked paprika. Stir and saute for 2 minutes.
- Add broth and diced tomatoes with juice.
- Rinse and drain beans. Add to stockpot.
- Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.
- Stir in corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)
- Salt to taste and serve with any desired toppings. (I love avocado + cilantro!)
Nutrition Per Serving (estimate)
Also feel free to check out the full “Vegan Soup” recipe archives on the site for more tasty plant based inspiration!