Fiesta Three Bean Chili (Vegan!)

This vegan Three Bean Chili recipe features warm, savory spices and lots of plant-based protein! It's easy to assemble and so satisfying & nourishing. (Vegan, gluten-free, oil-free.)

This easy three bean chili recipe is a fiesta in a bowl! It features colorful veggies, hearty beans, and Mexican-inspired flavors.

We use a protein-rich combination of kidney beans, black beans, and pinto beans for the base. Then add vibrant vegetables like green and red bell peppers, sweet corn, and diced tomatoes. Then round it out with warm, savory aromatics like onion, garlic, chili powder, cumin, and smoked paprika. (Yum!)

Best of all, this meal is so simple to assemble. It's great 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'll simmer in a large pot on the stove:

• 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 could be a tasty addition as well.
• Fresh garlic cloves: I like the taste of fresh, but you can substitute a teaspoon of dried garlic powder if desired.
• Black beans: Beans are a great source of plant-based protein, fiber, and many other nutrients. We'll use a 15-ounce can for each of the three varieties.
• Pinto beans
• Red kidney beans
• Canned diced tomatoes: Most often I use petite diced, but regular diced or fire-roasted tomatoes work great too.
• Vegetable broth: Be sure to use low sodium if desired.
• Sweet corn: You can use either canned corn, frozen, 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: A teaspoon of dried oregano is also a great addition to stir in to the seasonings mixture. (You can also add salt and pepper to taste.)

Customizing

Make it spicy: Add diced jalapeños, medium green chiles, more chili powder, cayenne pepper, ground chipotle powder, or chipotle in adobo sauce for a smoky kick. Or you can just top with your favorite hot sauce before serving.

Thickness: The broth is fairly thin so for more thickness and depth, add a couple tablespoons (or up to a 6 ounce can) of tomato paste.

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.)

You can also serve this chili spooned over a baked potato or sweet potato!

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 5 days. Simply reheat in the microwave or in a small saucepan on the stove.

Freezing

I haven't tried freezing this meal, but bean chili typically freezes great. Allow the chili to cool completely, then carefully transfer to a freezer-safe container. It should keep for about 2-3 months in the freezer.

For more inspiration, also browse all vegan soup recipes or comfort food recipes.

If you're 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

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