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Home » Recipes » Chili

Fiesta Three Bean Chili (Vegan!)

Jan 30, 2025 by Kaitlin · 10 Comments

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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.)

Three bean chili in a white serving bowl on a wooden table

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!

Bell peppers, onion, garlic, diced tomatoes, sweet corn, and spice ingredients laid out on a metal tray

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.)
Overhead view of preparing bell pepper, onion, garlic, and spices in a large stockpot

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.)

Serving

Enjoy this chili as is, or garnish with your favorite toppings before serving. Some ideas include:

  • Avocado or guacamole
  • Green onions, chives, and fresh cilantro
  • Vegan cheddar cheese shreds
  • Crumbled tortilla chips for crunch
  • Cooked brown rice or quinoa
  • Dairy-free sour cream

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

Overhead view of vegan three bean chili cooking in a large pot with soup ladle

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.

Close up view of vegan three bean chili in a white bowl with serving spoon

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

Three bean chili in a white serving bowl on a wooden table

Fiesta Three Bean Chili (Vegan!)

This healthy chili features warm, savory spices and lots of plant-based protein! It's easy to assemble, so satisfying, and nourishing.
4.80 from 15 votes
Print Recipe Pin Recipe Comment
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Chili
Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings: 5 large bowls

Ingredients

  • 1 yellow onion
  • 2 bell peppers (I use green and red)
  • 4 cloves garlic
  • 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 sweet corn (canned, frozen, or fire-roasted)
  • 1 1/3 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. smoked paprika

Toppings (optional):

  • Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chip 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, adding more as needed.)
  • 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 vegetable 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 sweet corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)
  • Salt & pepper to taste and serve with any desired toppings.

Notes

Make it spicy: This recipe is mild as written (if using a mild chili powder). For a spicy version, add chipotle powder, chipotles in adobo sauce, a pinch of cayenne pepper, diced jalapeño, or top with hot sauce before serving.
Thickness: The broth is fairly thin, so thicken it up with a couple tablespoons of tomato paste if desired. (Or simply use less broth.)
Yield: Recipe makes about 10 cups chili. (Or about 5 large bowls of 2 cups each.)
Recipe originally posted October 2016. Updated January 2025.

Nutrition Per Serving (Estimate)

Nutrition Facts
Fiesta Three Bean Chili (Vegan!)
Amount per Serving
Calories
302
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.5
g
Potassium
 
1152
mg
33
%
Carbohydrates
 
59
g
20
%
Fiber
 
18
g
75
%
Sugar
 
10
g
11
%
Protein
 
17
g
34
%
Vitamin A
 
2815
IU
56
%
Vitamin C
 
77
mg
93
%
Calcium
 
150
mg
15
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

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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

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jennifer says

    February 09, 2025 at 7:39 pm

    5 stars
    Another chili hit!! We have almost finished trying every one of your chili recipes and we've thoroughly enjoyed each and every one. This was the perfect meal for this super cold Calgary day. I added 2 Tbsp of tomato paste to thicken it a bit as suggested in the notes, and used 2 green bell peppers instead of a red and a green only because that's what I had on hand. Other than that, I followed the recipe exactly as written. We loved it and are looking forward to leftovers this week. Thank you!!

    Reply
    • Kaitlin says

      February 10, 2025 at 7:40 am

      It's a joy to hear you're enjoying the chili recipes, Jennifer! That's awesome and thanks a lot for sharing. Hope you're staying warm up there - it's been frigid here too! More time for cribbage. 🙂

      Reply
  2. Melissa Chao says

    January 18, 2022 at 3:05 pm

    5 stars
    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!

    Reply
    • Kaitlin says

      January 18, 2022 at 3:39 pm

      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!

      Reply
  3. Kelly S. says

    October 04, 2021 at 12:14 pm

    5 stars
    Made this and loved it! Had a bowl for dinner then filled 5 small containers for meals throughout the week!

    Reply
    • Kaitlin says

      October 05, 2021 at 7:46 am

      Great to hear! Thanks for sharing!

      Reply
  4. Lia says

    January 23, 2021 at 8:23 pm

    Does this freeze well? Thanks in advance!

    Reply
    • Kaitlin says

      January 27, 2021 at 12:24 pm

      Hello, Lia! I haven't personally tested this meal in the freezer, but bean chili typically freezes great. (Just be sure it cools completely before freezing, and I'd suggest enjoying it within 2-3 months.)

      Reply
    • Maryam says

      December 15, 2022 at 5:55 pm

      5 stars
      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!

      Reply
      • Kaitlin says

        December 17, 2022 at 1:37 pm

        Hello, Maryam! So great to hear you all enjoyed this recipe. Thanks for giving it a try and sharing your very kind feedback!

        Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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