Simple, cozy Vegan Three Bean Chili with satisfying fiesta-style flavors! It’s 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. Plus I love all the fun colors and textures in this meal – especially topped with fresh avocado and cilantro before serving!
This recipe is mild as written, but see the notes below for recommendations on how to spice it up. A favorite variation of mine is adding ground chipotle (or also 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
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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 1/3 Tbsp. chili powder (1 Tbsp. + 1 tsp.)
- 2 tsp. ground 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!