We’re in March which is definitely still soup season in my mind…but is chili considered a soup? Either way this three bean vegan chili is a cozy meal that will probably be the easiest thing you make all week! Instead of using ground meat like a traditional chili, you use kidney beans, black beans, and chickpeas for lots of plant-based protein but you still get that classic chili taste from the other ingredients and spices. Give it a try! This recipe is from my March 2024 grocery series where I turned a $50 grocery haul into five different dinners.

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Check out the other editions of my grocery series:

• February 2024 Series
• November 2023 Series
• September 2023 Series
• July 2023 Series
• May 2023 Series

THREE BEAN VEGAN CHILI

THREE BEAN VEGAN CHILI

5 from 5 votes

Recipe by Jenn Lueke

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

We’re in March which is definitely still soup season in my mind…but is chili considered a soup? Either way this three bean vegan chili is a cozy meal that will probably be the easiest thing you make all week! Instead of using ground meat like a traditional chili, you use kidney beans, black beans, and chickpeas for lots of plant-based protein but you still get that classic chili taste from the other ingredients and spices. Give it a try! This recipe is from my March 2024 grocery series where I turned a grocery haul into five different dinners.

Ingredients

• 2 tbsp 2 olive oil

• 1/2 1/2 yellow onion, diced

• 1 1 green bell pepper, seeds removed & diced

• 1 tsp 1 salt + additional to taste

• 1/2 tsp 1/2 black pepper

• 2 tsp 2 garlic powder

• 2 tsp 2 chili powder

• 2 tsp 2 smoked paprika

• 2 tsp 2 ground cumin

• 1 tsp 1 dried oregano

• 1/4 tsp 1/4 red pepper flakes (optional)

• 15 oz 15 can black beans, drained & rinsed

• 15 oz 15 can kidney beans, drained & rinsed

• 15 oz 15 can chickpeas, drained & rinsed

• 14 oz 14 crushed tomatoes (half of a 28oz can)

• 1 cup 1 veggie or chicken broth (veggie for plant based)

• 1 cup 1 water + additional as needed

Directions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and green bell pepper and sauté for 8-10 minutes, stirring occasionally, or until the onion is transparent and peppers are tender.
• Add the salt, black pepper, garlic powder, chili powder, smoked paprika, cumin, oregano, and red pepper flakes. Mix to combine and sauté for another 2-3 minutes while stirring.
• Pour in the black beans, kidney beans, chickpeas, crushed tomatoes, broth, and water. Mix to combine and add additional water if a thinner chili is desired. Put a lid on the pot and reduce heat to medium low.
• Simmer for 20-25 minutes to soften the beans, stirring every 10 minutes or so.
• Remove the pot from heat, salt to taste, and serve immediately for best results.