An easy vegan Three Bean Chili recipe with warm fiesta-style flavors and plant-based protein! Such a simple and satisfying lunch or dinner, especially in the winter. (Vegan, gluten-free, oil-free.)
This Three Bean Chili recipe includes colorful veggies, hearty beans, and warm, Mexican-inspired flavors.
It's a great source of plant-based protein and fiber, and keeps up feeling satisfied.
It's such a simple meal to simmer up for lunch, dinner, or even meal prep.
Plus everyone can personalize their bowl with their own favorite toppings!
Ingredients For Three Bean Chili
For this recipe you will simmer in a large pot:
- Yellow onion: Or use white onion or sweet onion instead.
- Bell peppers: I use one green bell pepper and one red bell pepper. But you can use yellow or orange if needed. Poblano pepper would be a tasty addition as well!
- Fresh garlic cloves: Or substitute dried garlic powder if desired.
- Black beans + pinto beans + red kidney beans: This is the hearty three bean combination we will use. Rich in both protein and fiber, plus many other heart-healthy nutrients!
- Canned diced tomatoes: Either regular, petite diced, or fire-roasted tomatoes work great.
- Vegetable broth: Be sure to use low sodium if desired.
- Sweet corn: Either canned, frozen, or fire-roasted, etc.
- Chili powder: This recipe is mild as written (if using mild chili powder) but see the notes below for recommendations on how to spice it up.
- Ground cumin
- Smoked paprika
Tip: A teaspoon of dried oregano is also a great addition to stir in to the seasonings mixture!
Customizing
Make it spicy: Add ground chipotle powder (or chipotle in adobo sauce) for a smoky kick. You can also add jalapeños, or simply top with your favorite hot sauce before serving.
Added richness: For a more pronounced tomato flavor, add a couple tablespoons (or up to a 6 ounce can) of tomato paste. This will help thicken the chili broth as well.
Make it "beefy": Add vegan ground beef crumbles for even more texture. I suggest cooking these separately according to package instructions, then stirring them into the pot at the end of cooking time. (You can either add these in place of a can of beans, or in addition to the three cans of beans.)
Serving
Enjoy this chili as is, or garnish with your favorite toppings before serving. Some ideas include:
- Diced avocado, green onions, or fresh cilantro
- Vegan cheddar cheese shreds (or other dairy-free cheese)
- Crumbled tortilla chips for crunch
- Cooked brown rice or quinoa
- Hot sauce
- Dollop of vegan sour cream
Tip: You can also serve this chili over a baked potato or sweet potato!
Storing
We find the leftovers keep for about 4-5 days in a container (with a tightly sealed lid) in the refrigerator.
Freezing
Bean chili freezes great. Simply follow the instructions for making a batch of this chili, then let it cool completely. After it cools, carefully transfer to a freezer-safe container.
It should keep for about 2-3 months in the freezer.
For more inspiration, also browse all bean recipes or vegan comfort food recipes.
Fiesta Three Bean Chili
Ingredients
- 1 yellow onion
- 2 bell peppers (I use green and red)
- 4 cloves garlic (or 1 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 (canned, frozen, fire-roasted)
- 1 1/3 Tbsp. chili powder (1 Tbsp. + 1 tsp.)
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
Toppings (optional):
- Avocado, cilantro, green onion, hot sauce, dairy-free sour cream, tortilla crumbles, etc.
Instructions
- Dice onion.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method. Add 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 sauté 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.)
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Three Bean Chili recipe, also check out:
- Sweet Potato Black Bean Chili
- Summer Vegetable Chili
- Hearty Vegan Chili (30 Minute)
- Smoky Chipotle Black Bean Quinoa Chili
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
Melissa Chao
This is my favorite vegan chili!! So easy to pull together after a busy day and tastes even better as leftovers! I love to enhance my bowl with cilantro, lime juice, crushed blue tortilla chips and hot sauce mixed in. Yum!
Kaitlin
Awesome to hear, Melissa! Your toppings sound amazing. (And I agree - I love the leftovers throughout the week.) Thanks so much for sharing your kind & helpful feedback!
Kelly S.
Made this and loved it! Had a bowl for dinner then filled 5 small containers for meals throughout the week!
Kaitlin
Great to hear! Thanks for sharing!
Lia
Does this freeze well? Thanks in advance!
Kaitlin McGinn
Hi! Bean chili typically freezes great. (Be sure it cools completely before freezing, and I would suggest enjoying it within 2-3 months to ensure it stays fresh.)
Maryam
I had guests last week & I made this chili for the first time. The best choice for a freezing day in Chicago. 🙂 Everybody loved it! Thanks!
Kaitlin
Hi Maryam! Wonderful to hear you all enjoyed this recipe. Thanks for giving it a try and sharing your very kind feedback. Stay warm over there in the windy city!