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 fiesta-style vegan chili includes colorful veggies, a three bean medley, and warm, savory flavors.
It is a great source of plant-based protein and fiber, and keeps up feeling satisfied.
It's a simple meal to simmer up a large pot for lunch, dinner, or even meal prep.
Ingredients For Bean Chili
For this recipe you will need:
- Yellow onion
- Bell peppers: I use one green bell pepper and one red bell pepper.
- Garlic cloves
- Black beans + pinto beans + red kidney beans
- Canned diced tomatoes: Regular or fire-roasted.
- Vegetable broth
- Sweet corn: Either canned, frozen, fire-roasted, etc.
- Chili powder: I use mild.
- Ground cumin
- Smoked paprika
A teaspoon of oregano is also a great addition to stir in to the seasonings mixture.
This recipe is mild as written (if using mild chili powder) but see the notes below for recommendations on how to spice it up.
Customizing and Variations
This recipe is versatile and easily customizable based on the flavors and tastes you enjoy. A few ideas:
- Spice it up: Add ground chipotle powder (or chipotle in adobo sauce) for a nice smoky kick. You can also add jalapeños, or simply your favorite hot sauce before serving.
- Make it "beefy": Add vegan ground beef crumbles for more texture. Either add them in place of a can of beans, or in addition to the three cans.
Serving
Enjoy as is, or garnish with your favorite toppings before serving:
- Diced avocado, green onions, and fresh cilantro
- Vegan cheddar cheese shreds
- Crumbled tortilla chips for crunch
- Cooked brown rice
- Hot sauce
- Dollop of sour cream (vegan)
You can also serve this chili over a baked potato or sweet potato.
How Long Do Leftovers Keep?
We find the leftovers keep for about 4-5 days in a container (with a tightly sealed lid) in the refrigerator.
Can You Freeze Bean Chili?
Yes! Bean chili will freeze great. Simply follow the instructions for making a batch, and let it 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 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)
If you are enjoying this vegan bean chili 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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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.)