THREE BEAN CHILI, easy & vegan

You will have dinner in under 20 minutes with this three-bean chili. It is super fast to make, and one of my favorite soups ever. This recipe is truly a lifesaver for busy days, rainy days, and the day before you go grocery shopping when you have nothing left in your fridge.

a bowl of vegan three bean chili

About this recipe

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

This three-bean chili recipe is not for the traditional dish; it is for the vegan version. But it still has the authentic 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. Now, it’s one of the meals I turn to on cold and rainy days.

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

ingredients to make three bean chili

Ingredientes to make vegan three-bean chili

  • Oil. Olive oil or any other vegetable oil works great here. Beans thrive with oil so don’t be shy when addig it. I suggest 1 tablespoon but add more if you feel like it.
  • Onion and garlic. I like to chop my onions and garlic small so they can “melt” with the other ingredients.
  • Red bell pepper. You can use roasted red bell pepper or a raw one. And if you are in a hurry, you can definetly use store bought roasted red bell peppers.
  • Black beans, navy beans and red kidney beans. If using canned beans, drain and rinse before adding them to the pot. Use what you have at home, chickpeas work perfect, lima beans, pinto beans, or whatever you have on hand.
  • Spices. orgegano, marjoram, cumin, chili powder ( if you want it to be a bit spicy).
  • Corn kernels, fresh or frozen.
  • Tomato. Homemade tomato puree or canned.
  • Salt and pepper
three cans of different beans

How to make easy vegan chili

  1. Set a large pot or dutch oven over medium heat and add the oil, onion, and garlic with a good pinch of salt. Leave it for a few minutes until the onion is translucent but stir from time to time to make sure the garlic doesn’t burn.
  2. Add the red pepper, if using raw let it brown slightly, if it’s already roasted continue to the next step.
  3. Add the rest of the ingredients, cover the pot and let it simmer for 15 minutes on low heat. If you are using fresh tomato it might need a few extra minutes to cook.
a large pot of vegan chili

Is three bean chili healthy?

The instructions for this recipe are pretty straightforward. I used frozen corn kernels, storebought roasted red bell peppers, and canned beans. The main idea of making and posting this recipe is to give you an idea of how easy it is to create a sound, vegan, and healthy meal from all pantry staples.

tips & tricks to make the best vegan chili

  • When buying canned beans make sure you buy the ones that have the least ingredients. Look for a list ingredient that only has beans, water, and salt.
  • I like to wash the cans before opening them, you never know, you never know.
  • Use this recipe as a “roadmap” for the best chili you will ever make. Taste and season.
  • If the chil is to thick you can thin it out with vegetable broth or a water.

How to serve the vegan three bean chili

  • 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. Sliced scallions, green onions and jalapeños make the perfect spoonful.
  • I also finish this vegan chili with some crushed corn tortilla chips or a good slice of corn bread.
  • A handfull of vegan cheddar cheese.
  • And if you want it to be more fullfiling add a spoonfull of brown rice or diced sweet potato.

How to store the vegan chili?

  • In the fridge. Store in an airtight container and it will last up to 5 days. It is best if you wait until it is completely cooled down before placing it in the fridge.
  • In the freezer. You can freeze the chili for up to three months. Freeze in silicone bags or freezable containers. When you are ready to eat it adjust the seasoning.
Three bean chili in a bowl served with cilantro, avocado and cream

Other recipes that you may like:

So here is the recipe for this easy vegan THREE BEAN CHILI that is delicious and very easy to make. If you like this recipe, please share a picture of your creation on Instagram or Facebook. If you are gonna make it later, save it on Pinterest.

Leave your questions, ideas, or comments in the section below. I would love to hear from you. It would also be fantastic if you could give it a five-star rating.

Three Bean Chili

This vegan three bean chili is the best recipe to make when in a hurry or in cold rainy night.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6 people
Calories 261 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 tablespoon oil
  • 1 cup diced onion
  • 1 tablespoon finely chopped garlic
  • 1/4 cup diced red bell pepper roasted or raw
  • cup of black beans or 1 can
  • cup white beans or 1 can
  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 46gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 73mgPotassium: 985mgFiber: 13gSugar: 6gVitamin A: 406IUVitamin C: 26mgCalcium: 131mgIron: 6mg
Keyword canned beans, vegan chili, Vegan three bean chili, vegetarian chili

information

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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Silvia

5 stars
What a wonderful dish, full of flavor!

Kate

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!

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