Vegan Three Bean Chili Recipe for Easy Healthy Meals

There’s something incredibly comforting about a warm bowl of chili, especially when it’s packed with wholesome ingredients and bursting with flavor. Our Vegan Three Bean Chili recipe is the perfect hearty meal for chilly evenings or anytime you crave a cozy, nutritious dish.

This plant-based chili combines three varieties of beans, fresh vegetables, and a blend of spices to create a rich, satisfying stew that’s both healthy and delicious.

Whether you’re a longtime vegan or just looking to add more plant-based meals to your routine, this chili is a crowd-pleaser. It’s easy to prepare, budget-friendly, and makes excellent leftovers for busy weeknights.

Plus, it’s naturally gluten-free and packed with protein and fiber, making it as nourishing as it is tasty. Dive into this recipe and discover why vegan chili is one of the best comfort foods out there!

Why You’ll Love This Recipe

This Vegan Three Bean Chili is an all-around winner for several reasons. First, it’s incredibly versatile—you can easily customize the spice level and ingredients to suit your taste or pantry availability.

The combination of kidney beans, black beans, and pinto beans creates a delightful texture and a protein-packed punch to keep you energized.

Secondly, it’s a one-pot meal, which means minimal cleanup and maximum flavor as all the ingredients simmer together. The chili freezes beautifully, so you can make a large batch and enjoy it over several meals.

It’s also a fantastic recipe for meal prepping or feeding a crowd.

Lastly, it’s packed with nutrients, including fiber, iron, and antioxidants from the beans and vegetables. This chili is a delicious, wholesome way to enjoy a plant-based meal that satisfies both your hunger and your health goals.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional)

Equipment

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

Instructions

1. Prepare the vegetables: Dice the onion, bell peppers, carrot, and celery. Mince the garlic cloves. Having all your ingredients ready will make the cooking process smooth and enjoyable.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Stir in the minced garlic, carrots, celery, and bell peppers. Cook for another 5-7 minutes until the vegetables soften.
3. Add the spices: Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables with the spices and let it cook for 1-2 minutes to release their aromas.
4. Add the tomato base: Stir in the tomato paste and crushed tomatoes. Mix well to combine all the ingredients.
5. Add the beans and broth: Pour in the kidney beans, black beans, pinto beans, and vegetable broth. Stir everything together.
6. Simmer the chili: Bring the mixture to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking and to let the flavors meld beautifully.
7. Adjust seasoning and finish: Taste the chili and adjust salt, pepper, and spice levels as needed. Just before serving, stir in the fresh lime juice for a bright, zesty finish.
8. Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro, if desired. Enjoy hot!

Tips & Variations

Tip: For an extra depth of flavor, add a splash of soy sauce or a teaspoon of vegan Worcestershire sauce while simmering the chili.

Variation: Swap out any of the beans for chickpeas or cannellini beans to change up the texture and flavor.

Tip: If you prefer a smokier chili, add a chipotle pepper in adobo sauce or use smoked sea salt instead of regular salt.

You can also add chopped zucchini, corn, or mushrooms to increase the veggie content. For a creamier chili, stir in a dollop of vegan sour cream or mashed avocado on top when serving.

Nutrition Facts

Serving Suggestions

This chili shines on its own as a hearty meal, but you can elevate it with some tasty sides and toppings. Serve your bowl with warm corn tortillas or a slice of crusty vegan bread.

For a Tex-Mex twist, top with diced avocado, sliced jalapeños, or a sprinkle of nutritional yeast for a cheesy flavor.

For a refreshing contrast, pair the chili with a simple salad or a side of steamed greens. This meal also works wonderfully over cooked rice or quinoa to make it even more filling.

If you enjoy slow-cooked meals, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more inspiration.

Conclusion

This Vegan Three Bean Chili recipe is a delicious, nutritious, and easy-to-make meal that fits perfectly into any plant-based diet. It’s a fantastic way to enjoy a warm, comforting dish packed with protein and fiber, without any animal products.

With simple ingredients and straightforward steps, this chili is perfect for beginners and seasoned cooks alike.

Not only is it satisfying and flavorful, but it’s also versatile—perfect for meal prep, freezing, or serving fresh on a cozy night in. If you loved this recipe, you might also enjoy exploring other vibrant vegan dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or a comforting loaf with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy cooking and enjoy every hearty spoonful!

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