Three Bean Vegan Chili

This three bean chili is a cozy, satisfying meal and probably the easiest dish you’ll make all week! This vegan chili swaps traditional ground meat for kidney beans, black beans, and chickpeas, delivering plenty of plant-based protein while keeping that classic chili flavor you know and love. Give it a try! This recipe is part of my March 2024 grocery series, where I transformed a $50 grocery haul into five delicious dinners.

👉 Love recipes like this? Subscribe to my Substack newsletter for more delicious ideas delivered straight to your inbox!

Three Bean Vegan Chili Ingredient Notes:

Olive Oil: Use extra virgin olive oil for a rich flavor, or substitute with avocado oil if desired.

Yellow Onion: Adds sweetness and depth to the chili. Dice finely for even cooking.

Green Bell Pepper: Provides a slightly bitter, fresh flavor. Substitute with red, yellow, or orange peppers for a sweeter profile.

Spices: The combination of garlic powder, chili powder, smoked paprika, cumin, oregano, and red pepper flakes creates a bold, smoky, and slightly spicy flavor. Adjust the red pepper flakes to control heat.

Canned Beans: Ensure the black beans, kidney beans, and chickpeas are drained and rinsed to remove excess sodium and any metallic taste from the can.

Crushed Tomatoes: Opt for high-quality canned tomatoes for a richer, less acidic base.

Vegetable Broth: Use low-sodium broth to control salt levels in the dish. Water can also be used as a substitute in a pinch.

THREE BEAN VEGAN CHILI

Recipe by Jenn Lueke

4.8 from 24 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

40

minutes

This three bean chili is a cozy, satisfying meal and probably the easiest dish you’ll make all week! This vegan chili swaps traditional ground meat for kidney beans, black beans, and chickpeas, delivering plenty of plant-based protein while keeping that classic chili flavor you know and love. Give it a try! This recipe is part of my March 2024 grocery series, where I transformed a grocery haul into five delicious dinners.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 green bell pepper, seeded and diced

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 1 teaspoons dried oregano

• 1/4 teaspoon red pepper flakes (optional)

• 15 ounces can black beans, drained and rinsed

• 15 ounces can kidney beans, drained and rinsed

• 15 ounces can chickpeas, drained and rinsed

• 14 ounces (half of a 28 ounce can) crushed tomatoes

• 1 cup low-sodium vegetable broth

• 1 cup water, additional as needed

Directions

• Heat the olive oil in a large lidded pot or dutch oven over medium heat. Once the oil is shimmering, add the diced onion and green bell pepper and cook for 8 to 10 minutes, stirring occasionally, until the onion is transparent and peppers are tender.
• Add the salt, ground black pepper, garlic powder, chili powder, smoked paprika, cumin, oregano, and red pepper flakes. Mix to combine and cook for another 2 to 3 minutes, stirring occasionally.
• Add the black beans, kidney beans, chickpeas, crushed tomatoes, broth, and water. Mix to combine and add additional water if a thinner chili is desired. Cover the pot, reduce heat to medium low, and simmer for 20 to 25 minutes, stirring halfway through, to soften the beans.
• Remove the pot from the heat and salt to taste. Divide the chili evenly among 4 bowls to serve.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze in a sealed container for up to 1 month.
• Reheat: Heat over medium low in a sauce pan or pot for about 10 minutes, until warmed. Or microwave in a microwave safe bowl for 2 to 4 minutes, until warmed. To reheat from frozen, defrost in the fridge overnight or on the counter for 1 hour, the reheat as instructed.
• Swaps and substitutions: Swap a can of beans for some ground beef or ground turkey if you’re not vegetarian! Just add the beef to the pot after step 2, and cook until the meat is browned, breaking it into small pieces as needed. You could also cook the meat separate and add it in to warm for the last 5 to 10 minutes of cooking.
• Serving suggestions: Top with sour cream (or dairy-free sour cream) and shredded cheddar cheese (or dairy-free cheese)!
• Protein Boost: Add a handful of cooked quinoa or lentils if desired for even more plant-based protein.
• Consistency Adjustments: If the chili is too thick, add more broth or water in small increments during the simmering process.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.