This Three Bean Vegan Chili is hearty, flavorful and so simple to prepare. It's perfect for a cold evening meal and will please vegans and carnivores alike!
Chili is the perfect fall meal.
In addition to being warm and comforting, chili is often cooked in one-pot meaning you can spend less time in the kitchen and more time enjoying the beautiful fall weather!
I have a few vegan chili recipes on my blog already.
Today I'm sharing a classic Three Bean Vegan Chili recipe that is spicy, full of plant-based protein and fiber and super flavorful!
Pair it with one of my vegan cornbread recipes and you'll be in fall-comfort-food-heaven!
Let me show you how to make it!
Ingredients for Three Bean Chili
This chili uses a lot of canned, pantry-staple ingredients, making it an easy meal to prepare any night of the week.
To make this chili, you'll need the following ingredients:
- Red bell pepper
- Black beans
- Pinto beans
- Kidney beans
- Diced tomatoes
- Tomato sauce
- Vegetable broth
- Chili powder (the American spice blend NOT the kind that is just ground-up chilis)
- Ground cumin
- Dried oregano
- Chipotle chilis in Adobe sauce
Outside of the carrots, celery and bell pepper, all of the items are pantry-friendly, meaning you may already have them on hand!
Homemade Chili Powder Recipe for Vegan Chili
Please don't use ground up chilis as the chili powder in this recipe!
When I say "chili powder," I'm referring to the American spice blend containing paprika, cumin, oregano and other spices.
If you don't have access to this spice blend, you can easily make it yourself at home!
I recommend this recipe for Homemade Chili Powder!
If you are able, double, triple or quadruple the recipe so that you always have this chili powder spice blend on hand!
Best Secret Ingredient For Chili
There are so many "secret ingredients" that can take a basic chili recipe to the next level.
People often add a touch of one of the following ingredients to add more depth of flavor to their chili:
- Cocoa powder or chocolate
- Soy sauce
- Fish sauce
- worcestershire sauce
- Coffee or espresso powder
However, in today's recipe for three bean chili, the key ingredient is the chipotle peppers in adobe sauce!
Chipotle peppers are actually jalapeños that have been smoked and dried. They are then rehydrated and canned in a sweet and tangy tomato and vinegar puree.
I love them in chili so much as they not only add spice, but also a smokey richness to this dish.
How to Make Vegan Chili
Chili is so easy to make as it often uses canned ingredients and one-pot.
To make this easy three bean vegan chili, follow the simple step-by-step instructions listed out below:
STEP 1: In a large saucepan over medium heat, sauté the onions, garlic and carrots in some olive oil or using cooking spray until soft and transparent. Add in the celery and bell pepper and cook 3 more minutes.
STEP 2: Drain and rinse the black, pinto and kidney beans very well. Add them to the pot along with the diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, dried oregano, chipotle chili and salt. Add ground pepper to taste.
STEP 3: Bring everything to a boil, then reduce the heat to a simmer and let the chili cook for about 15 minutes.
Serve warm with your favorite garnishes and a thick slice of vegan cornbread!
The Best Toppings for Chili
In my opinion, chili NEEDs topings!
Whenever I enjoy a bowl of chili, I'll often add 3-4 garnishes on top PLUS pair it with a thick slice of vegan corn bread.
Below are some of my favorite chili toppings, listed in no particular order:
- Vegan Sour Cream
- Vegan shredded cheddar cheese
- Tortilla chips, crushed
- Fresh, chopped tomatoes
- Vegan Nacho Cheese Sauce
- Pickled or fresh jalapeños
- Diced avocado
- Lime juice
- Green onions, sliced
- Red onion, finely minced
All of these toppings mix and match beautifully with chili.
For a fun serving idea, place a bunch of different garnishes in bowls and allow your family and guests to add the toppings they want!
How to Store Leftover Chili
Chili stores beautifully in the fridge or freezer.
In fact, I think chili tastes better the longer it sits in the fridge as this allows all the flavors and spices to meld together!
Fridge: To store leftover chili in the fridge, allow it to cool before transferring it to an airtight container and storing it in the fridge for 5-6 days.
Freezer: Again allow the chili to cool completely before pouring it into a freezer safe zip-lock bag or container. Seal the bag and freeze the chili for 2-3 months.
Three Bean Vegan Chili
- 1 medium onion ~2 cups
- 4 cloves garlic minced
- 1 cup chopped carrots about 2 large carrots
- 1 cup chopped celery about 2 stalks
- 1 red bell pepper seeded and chopped
- 15 ounce black beans drained and rinsed
- 15 ounce pinto beans drained and rinsed
- 15 ounce kidney beans drained and rinsed
- 28 ounce diced tomatoes undrained
- 15 ounce tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder* use less if you want it more mild
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- 1 chipotle chili in Adobe sauce minced + 2 teaspoons sauce
- ½ teaspoon salt
- Ground pepper to taste
- In a large saucepan over medium heat, sauté the onions, garlic and carrots in some olive oil or using cooking spray until soft and transparent. Add in the celery and bell pepper and cook 3 more minutes.
- Drain and rinse the black, pinto and kidney beans very well. Add them to the pot along with the diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, dried oregano, chipotle chili and salt. Add ground pepper to taste.
- Bring everything to a boil, then reduce the heat to a simmer and let the chili cook for about 15 minutes.
- Serve warm with your favorite toppings and a thick slice of vegan cornbread!