THREE BEAN CHILI, easy & vegan

This three bean chili recipe is truly a lifesaver for busy days, rainy days and the day before you go grocery shopping. It is super fast to make and it’s always one of my favorite soups ever.

As you know chili is not a traditional Mexican dish, chili is a Tex-Mex dish. And the traditional way to make it is with ground meat, beans, and spices.

This three bean chili recipe is not for the traditional dish, this recipe is for the vegan version of it. But it still has the real flavors that make this dish part of the American culinary tradition. And to tell you the truth, for a long time, it didn’t seem very appealing to me. The day I tried it I immediately loved it. It’s one of the meals I turn to on cold days.

Besides, I love it because it’s equally delicious when made with fresh or store-bought ingredients. And by this, I mean canned beans or home-cooked ones.

Obviously canned beans are not my first choice, but I do buy them and have them in case of emergency. Same with the roasted red bell pepper and the corn kernels.

In this recipe, I used frozen corn kernels and storebought roasted red bell peppers and canned beans. The main idea of me making and posting this recipe is to give you an idea of how easy it is to make a good, vegan, and healthy meal form all pantry staples. Let me give you some tips and tricks I have learned along the way.

tips, tricks & other recipes

  • When buying canned beans make sure you buy the ones that have the least ingredients beans, water, and salt and preferably organic.
  • Try to avoid extra ingredients or ingredients you just can’t pronounce.
  • I like to wash the cans before opening them, you never know …. you never know.
  • Also, after opening the can, empty in on a sieve and rinse the beans. This takes away the “can” flavor they could have.
  • Make this vegan chili with lentils, chickpeas, navy beans, kidney beans,… any bean. use whatever canned or jarred pulse you have in your pantry.
  • Use this recipe as a “roadmap” for the best chili you will ever make.
  • Serve it with sliced avocado, a good spoonful of vegan Mexican crema made with cashews, almonds or tofu.
  • Use fresh herbs such as cilantro or oregano.
  • I also finish this vegan chili with some crushed corn tortilla chips.
  • Here are other recipes that call for canned beans: healthy black bean sweet potato chili, green enchiladas, red enchiladas.

So here is the recipe for this


soup that is delicious and very easy to make. If you like this recipe please share it. If you have any questions or comments I would love to hear from you. When you make the chili please take a picture and post it on Instagram with the #piloncilloyvainilla so I can see it!

Three Bean Chili

This vegan three bean chili is the best recipe to make when in a hurry or when you only have canned beans.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Mexican vegan
Servings 6 people
Calories 242 kcal


  • 1 tablespoon oil
  • 1 cup diced onion
  • 1 tablespoon finely chopped garlic
  • 1/4 cup diced red pepper roasted or raw
  • 1 ½ cup of black beans or 1 can
  • 1 ½ cup white beans or 1 can
  • 1 ½ cup of kidney beans or 1 can
  • 1 teaspoon of dried oregano
  • 1 teaspoon of marjoram
  • 1/2 teaspoon of ground cumin
  • 1 cup of corn kernels
  • 4 cups pureed tomato homemade or canned
  • salt and pepper

For serving

  • sliced avocado
  • sour cream I use vegan
  • tortilla chips
  • fresh cilantro


  • In a soup pot over medium heat add the oil, onion, and garlic with a good pinch of salt.
    Leave it for a few minutes until the onion is translucent. Make sure the garlic doesn't burn.
  • Add the red pepper, if using raw let it brown slightly, if it’s already roasted continue to the next step.
  • Add the rest of the ingredients, cover the pot and leave it for 15 minutes on low heat. If you are using fresh tomato it might need a few extra minutes to cook.
  • Make sure to check the salt and pepper seasoning before serving.
  • Serve and top with avocado slices, crema, cilantro, and tortilla chips.



  • You can use any kind of bean you like or even just one kind.
  • Make this recipe your own.
  • To liquefy the tomatoes just put them in the blender with a little water.
  • If you have any tomato sauce to spare you can freeze it to use at a later date. Serve with pumpkin seeds, cilantro and avocado squares.


Calories: 242kcalCarbohydrates: 46gProtein: 14gFat: 1gSaturated Fat: 1gSodium: 73mgPotassium: 973mgFiber: 13gSugar: 6gVitamin A: 394IUVitamin C: 26mgCalcium: 128mgIron: 6mg
Keyword canned beans, vegan chili, Vegan three bean chili, vegetarian chili


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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5 stars
What a wonderful dish, full of flavor!


5 stars
I love the crunchy pepitas on top—I’m always about the garnishes!

Vanessa Mota

5 stars
I have a sudden urge to eat some tasty chili!

Enriqueta E Lemoine

5 stars
This doesn’t look like canned food, at all. Yummy yummy Ale!