Fiesta Three Bean Chili

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 includes colorful veggies, hearty beans, and warm, Mexican-inspired 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 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 a white onion or sweet onion.
• Bell peppers: I use one green bell pepper and one red bell pepper.
• Garlic cloves: Or substitute garlic powder if desired.
• Black beans + pinto beans + red kidney beans: This is the hearty three bean combo we will use. It is rich in protein and fiber!
• Canned diced tomatoes: Either regular, petite diced, or fire-roasted tomatoes work great.
• Vegetable broth: Use low sodium if desired.
• Sweet corn: Either canned, frozen, or 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.

Variations

This recipe is versatile + easily customizable. Change it up based on the flavors and tastes you enjoy. A few ideas include:

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. (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

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 will freeze 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

A satisfying vegan chili made with a three bean medley and spiced with warm flavors. Simple, cozy, and filled with plant-based protein!

4.82 from 11 votes

Print Recipe Pin Recipe Comment

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Author: Kaitlin - The Garden Grazer

Course: Chili

Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan

Servings: 6 large bowls

US CustomaryMetric

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

Make it spicy: This recipe is mild as written (if using a mild chili powder). For a spicy version, add chipotle powder (or chipotles in adobo sauce), jalapenos, or simply top with hot sauce before serving.

Tomato richness: For a more pronounced tomato flavor, add a couple tablespoons (or up to a 6 oz. can) of tomato paste. This will thicken the chili as well.

For serving: Great with brown rice, quinoa, or on top of baked potatoes.

Nutrition Per Serving (Estimate)

Nutrition Facts

Fiesta Three Bean Chili

Amount per Serving

Calories

254

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

960

mg

27

%

Carbohydrates

 

49

g

16

%

Fiber

 

15

g

63

%

Sugar

 

9

g

10

%

Protein

 

14

g

28

%

Vitamin A

 

2346

IU

47

%

Vitamin C

 

64

mg

78

%

Calcium

 

125

mg

13

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

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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

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