3 Bean Chilli Recipe Vegan: Easy, Hearty, and Delicious

When the weather turns chilly or you’re craving a hearty, comforting meal, a warm bowl of chili is the ultimate go-to dish. But what if you want to keep things vegan without sacrificing the bold, robust flavors that make chili so irresistible?

Enter the 3 Bean Chili recipe vegan — a delicious, protein-packed, and fiber-rich meal that’s both satisfying and easy to prepare. This recipe combines three varieties of beans with vibrant veggies and warming spices to create a dish that’s perfect for weeknight dinners, meal prep, or feeding a crowd.

Not only is this chili incredibly flavorful, but it’s also budget-friendly and adaptable to whatever ingredients you have on hand. Whether you’re a seasoned vegan or just looking to add more plant-based meals into your routine, this chili will become a staple in your kitchen.

Plus, it pairs wonderfully with a variety of sides and toppings, making it a versatile recipe you’ll return to again and again.

Why You’ll Love This Recipe

This 3 Bean Vegan Chili is packed with nutrition and flavor without any animal products. The combination of kidney beans, black beans, and chickpeas provides a hearty texture and a punch of protein and fiber that will keep you full and energized.

It’s incredibly easy to make, requiring just one pot and simple pantry staples. The layering of spices like cumin, smoked paprika, and chili powder delivers a smoky, spicy kick that warms you from the inside out.

Plus, it’s naturally gluten-free and can be customized to suit your taste preferences.

Best of all, this chili reheats beautifully, making it perfect for leftovers or freezing for busy days. Whether you’re serving it solo or with friends, it’s a crowd-pleaser that’s both comforting and nourishing.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon tomato paste
• Salt and black pepper, to taste
• 1 teaspoon maple syrup or agave (optional, balances acidity)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Colander (for draining beans)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
2. Add the garlic, red and green bell peppers, and jalapeño (if using). Cook for another 5 minutes, stirring occasionally, until the peppers start to soften.
3. Stir in the spices: cumin, smoked paprika, chili powder, coriander, and cayenne. Cook for 1-2 minutes to toast the spices and release their aroma.
4. Add the diced tomatoes, tomato paste, and vegetable broth. Stir well to combine all ingredients.
5. Bring the mixture to a gentle simmer, then add the drained and rinsed kidney beans, black beans, and chickpeas.
6. Season with salt and black pepper to taste, and add the maple syrup or agave if using. Stir everything together.
7. Reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
8. Taste and adjust the seasoning, adding more salt, pepper, or spices if needed. If the chili is too thick, add a splash of vegetable broth or water.
9. Just before serving, stir in fresh lime juice to brighten the flavors.
10. Garnish with chopped cilantro and serve hot.

Tips & Variations

For an even deeper flavor, let your chili simmer longer—up to an hour—on low heat.

• Spice levels: Adjust the heat by adding more jalapeño or cayenne pepper, or tone it down by omitting spicy ingredients.
• Beans: Feel free to swap in pinto beans or navy beans depending on what you have in your pantry.
• Veggies: Add corn, zucchini, or mushrooms for extra texture and nutrition.
• Smoky flavor: Add a chipotle pepper in adobo sauce for a smoky, spicy twist.
• Make it creamy: Stir in a dollop of vegan sour cream or some mashed avocado when serving.

Nutrition Facts

Serving Suggestions

This chili is delightfully versatile and pairs well with many sides and toppings to suit your mood.

• Serve over steamed rice or quinoa for a more filling meal.
• Top with sliced avocado, vegan cheese, or a dollop of vegan yogurt.
• Crunchy tortilla chips or warm corn bread make excellent accompaniments.
• Fresh lime wedges and chopped green onions add a fresh finish.
• Try it as a topping for baked potatoes or sweet potatoes for a comforting twist.

Conclusion

This 3 Bean Chili vegan recipe is the perfect blend of hearty, spicy, and wholesome that will satisfy vegans and meat-eaters alike. With its simple ingredients and straightforward preparation, it’s a fantastic recipe to keep in your culinary repertoire for busy weeknights or cozy weekend meals.

The combination of beans not only boosts the protein content but also provides a wonderful texture that makes each bite interesting and fulfilling.

By customizing the spices and veggies, you can easily tailor this chili to your own preferences, making it a truly flexible dish. Plus, the leftovers taste even better the next day, making it ideal for meal prep.

If you enjoyed this recipe, don’t forget to check out other delicious meals such as the Breakfast Wellington Recipe for a savory start to your day or the comforting Bread And Gravy Recipe. For those interested in exploring more protein-packed dishes, the Boots And Sonny’S Chili Recipe offers a great alternative with a different flavor profile.

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