This Vegan Three Bean Chili is smoky, hearty, and loaded with black beans, kidney beans, and pinto beans. It’s the easiest cozy dinner you’ll make all season!
Some nights call for a big pot of something warm and nourishing.
Food that fills the kitchen with tempting aromas of smoke and spice.
A comfort food dish that causes everyone to go back for seconds.
This Vegan Three Bean Chili is that dish!
While our family totally loves our Instant Pot Ground Turkey Chili, there are many many nights and game days when we want to forego the meat.
This vegan chili is rich. It’s hearty. It’s packed with protein and flavor, and nobody at your table will miss the meat.
The best part? It comes together in one pot, with ingredients you probably already have.
Beginners, this one’s for you! And seasoned cooks, you’ll love how fast this restaurant quality comfort food is to put together.
Let’s get cooking!
Table of Contents
Why you’ll love this vegan chili recipe!
- One pot – fewer dishes = less clean up and more time to relax!
- Ready in under an hour – perfect for weeknights as well as cozy weekends, without the wait.
- Loaded with protein – three kinds of beans keep you full and satisfied.
- Freezer-friendly – I love to make a big batch and stash some for later.
- Naturally gluten-free – I make this for Game Day to make sure my gluten-sensitive friends are able to enjoy too.
Ingredient notes
Like most chili recipes, there are a few ingredients but don’t be intimidated! These are simple pantry ingredients that you probably already have on hand or can easily find in any local grocery store in the US.
- Beans — We use black beans, kidney beans, and pinto beans for this recipe. These bring protein, a little earthiness, and help thicken the chili as they break down. Great swap: black-eyed peas.
- Tomatoes — You’ll need diced tomatoes and tomato sauce. If you want the chili to have even more depth of flavor (it will have plenty already, but if you need more!), you can add 1 Tablespoon of tomato paste, too.
- Red bell peppers — Adds sweetness, even more nutrients and minerals, and a little crunch. Any color works, though red or orange bring more sweetness.
- Spices and herbs — You’ll need paprika, chili powder, cumin, oregano, and salt and pepper. These add warmth and that low, slow-cooked flavor without needing hours on the stove.
- Vegetable broth — Builds the base and keeps everything from drying out. Use a low-sodium version so you can control the salt yourself.
- Yellow onion and garlic — The flavor foundation. These ingredients are non-negotiable, and the powdered versions will not give you the same big aromas and flavors that fresh will.
- Worcestershire sauce – Okay, this is my secret weapon when it comes to this vegan chili recipe. I love the depth of flavor and richness that Worcestershire sauce adds to chili! A little goes a long way. You can skip it if you want, but it won’t be the same.
Step-by-step instructions
You’ll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
Step 1: Build your base. Warm some oil in a big pot over medium heat. Add your diced onion and garlic, then bell pepper. Watch the garlic, as it can burn fast.
Step 3: Bloom the spices. Add your chili powder, cumin, paprika, and oregano. Stir for about a minute. This wakes up the spices and deepens the flavor.
Step 4: Bring in the good stuff. Add your beans, tomatoes, tomato sauce, and vegetable broth. Give it a good stir.
Step 5: Simmer. Bring everything to a boil, then reduce the heat and let it simmer uncovered. Stir occasionally. The chili will thicken as it cooks.
Step 6: Taste and adjust. Add salt and pepper to taste. Want it thicker? Let it simmer a bit longer.
Step 7: Serve it up. Ladle into bowls and load on your favorite toppings.
Marlynn’s Tip
Recipe Tip
Chili is a great dish to sneak even more veggies into. Try adding chopped carrots, corn, or zucchini. Just make sure they are chopped all around the same size as you chop the red bell pepper and put them in at the same time. Or, if you want crunchier veggies, add them in later.
Recipe FAQs
Yes. Sauté the onion, pepper, and garlic first for the best flavor, then add everything to your slow cooker. Cook on low for six hours or high for three.
Yes, and honestly, it’s even better the next day. The flavors deepen overnight in the fridge.
Dried beans work great. Soak them overnight, then cook until tender before adding to the recipe. You’ll need about 1.5 cups cooked beans per can called for.
It’s mild. If you would like the chili to have a medium heat, try adding one chipotle pepper. Use two for more kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Absolutely. This chili freezes beautifully for up to three months. Let it cool completely before freezing in airtight containers.
Serving suggestions
This chili is made for cozy nights in. Simply top with avocado, a dollop of dairy-free sour cream, dairy-free cheddar shreds, fresh cilantro, and a squeeze of lime.
Serve it with Instant Pot cilantro lime brown rice, or spoon it into air fryer potato skins for something a little different.
Serving a crowd? Set up a chili bar with bowls of toppings and let everyone build their own.
It’s a hit for game day, chilly weeknights, or casual get-togethers with friends. Pair it with warm cornbread or a simple cucumber tomato salad to round out the meal.
Leftovers make an easy lunch all week long, and they only get better with time.
🍷 🥂 Wine pairings
A smoky, spiced chili like this one calls for wine that can stand up to the heat without fighting it.
Zinfandel is a natural match and my favorite pairing with chili. Its jammy fruit and peppery finish play beautifully against the smoky chipotle.
Malbec brings dark fruit and soft tannins that complement the beans without overpowering them.
If you’d rather go bright and crisp, a dry rosé cuts through the richness and refreshes your palate between bites.
More vegan comfort food recipes
Soup Recipes
Instant Pot Lentil Stew (Vegan)
Dairy-free Recipes
The Creamiest Dairy-Free Fettuccine Alfredo
Instant Pot Recipes
Instant Pot Vegan Mushroom Risotto
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Vegan Three Bean Chili
Equipment
- 1 Dutch oven or large pot
Ingredients
- 1 Tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 cup vegetable broth
- 1 Tablespoon Worcestershire sauce
- 1 can (14.5 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) kidney beans, drained and rinsed
- 2 cans (14.5 oz) diced tomatoes
- 1 can (15 ounce) tomato sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional toppings
- vegan sour cream
- vegan cheddar-style shreds
- avocado slices
- chopped cilantro
- sliced jalapeño
Instructions
- In a large Dutch oven or other large heavy bottom pot, heat the olive oil over medium-high heat.
- Add the onions and cook for 2 minutes, until softened and fragrant.
- Add the garlic, red bell pepper, chili powder, cumin, paprika, and oregano, stir, and cook for about 3-5 minutes, until the bell peppers are softened.
- Add all of the beans, vegetable broth, Worcestershire sauce, diced tomatoes, and tomato sauce. Bring to a boil, then reduce the heat to low-medium and simmer, uncovered, for 30 minutes.
- Season with salt and pepper, then serve with any of your favorite optional toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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