Simple and cozy fiesta-style three bean chili with warm flavors and satisfying plant-based protein! A savory lunch or dinner, especially in the winter. (Vegan, gluten-free, oil-free.)
This fiesta-style chili is filled with colorful veggies, a three bean medley, and warm, savory flavors.
Plus it is also simple to prepare.
It is healthy, hearty, and perfect for lunch, dinner, or even meal prepping.
Ingredients For Three Bean Chili
For this recipe you will need:
- Yellow onion
- Bell peppers: I use green and red peppers.
- Garlic
- Black beans + pinto beans + kidney beans
- Canned diced tomatoes: Regular or fire-roasted.
- Vegetable broth
- Sweet corn: Canned, frozen, fire-roasted, etc.
- Chili powder: I use mild.
- Ground cumin
- Smoked paprika
This recipe is mild as written (if using mild chili powder) but see the notes below for recommendations on how to spice it up.
One variation is adding ground chipotle (or also chipotle in adobo sauce) for a nice smoky kick.
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 & 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
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 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 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)
If you are enjoying this recipe, also check out a few more of our chili favorites:
- Sweet Potato Black Bean Chili
- Summer Vegetable Chili
- Hearty Vegan Chili (30 Minute)
- Smoky Chipotle Black Bean Quinoa Chili
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Lia
Does this freeze well? Thanks in advance!
Kaitlin McGinn
Hi! I haven't personally tried freezing this recipe, but chilis typically freeze great! (Be sure it cools completely before freezing, and I would probably suggest eating it within 1-2 months to ensure it stays fresh.)