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–+ servings
Three Bean Chili in a bowl topped with cilantro and avocado

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
CourseChili
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings6 large bowls

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)

Calories: 254 kcal | Carbohydrates: 49 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 960 mg | Fiber: 15 g | Sugar: 9 g | Vitamin A: 2346 IU | Vitamin C: 64 mg | Calcium: 125 mg | Iron: 5 mg