This three bean chili is a super simple and cozy meatless chili that you can have on the table in under an hour. It's packed with protein and veggies for a nutritious, fuss-free meal that also freezes well!
If you want to add some lean meat to the mix, my ground chicken chili is just as high in fiber but with a protein boost.
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Few things are better than a delicious big pot of chili when the weather cools off, and this three bean chili has been a favorite in our family for years.
And for good reason, too! It's a naturally plant-based chili that packs a ton of fiber and protein while being low in fat. It's also super tasty and just perfect for meal prep as it tastes better as it sits and freezes great.
I typically make this three bean chili with a mix of black beans, pinto beans and red kidney beans but any combination would work. Borlotti beans, cannellini and even green beans are all great here.
Why this three-ban chili is a keeper?
- Loaded with fiber and protein
- Super easy to make with canned beans
- Freezer-friendly and great for meal prep - make a big batch for those days you don't feel like cooking!
Ingredients notes
Beans - I love using canned black, pinto, and kidney beans for their different textures and flavors, but honestly, use whatever beans you have. Just make sure to drain and rinse them well to remove the excess sodium.
Vegetables - Onion, celery, and bell pepper are my go-tos for chili because they add sweetness and depth. If you're missing one, don't worry-just add a bit more of the others, or even throw in a chopped carrot or zucchini.
Aromatics - Fresh garlic and jalapeño bring a nice little kick and a ton of flavor. For more heat, you can go wild with extra jalapeño or even toss in a pinch of red pepper flakes.
Spices - Chili powder, oregano, and chipotle paste add that smoky, warm depth we all love in a chili.
Oil - I like using avocado oil since it's mild and handles heat well, but olive oil or any neutral oil works, too.
Tomatoes - Canned crushed tomatoes are great for that nice, thick consistency. If you want a chunkier texture, diced tomatoes work too.
Cocoa powder - Adding cocoa powder to chili makes the flavors richer and bolder. It simply enhances the spices without tasting like chocolate.
Pro tip
Don't skip the sugar - it's essential for cutting the acidity of the tomatoes. It's a small amount that won't make the chili noticeably sweet.
How to make vegan three bean chili
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the avocado oil in a large pot over medium heat. Add the diced onion, celery, and bell pepper, cooking for about 5 minutes until they soften up nicely. Then, add the garlic and jalapeño and let them cook for another minute.
Sprinkle in the chili powder, oregano, and chipotle paste. Give everything a good stir so those spices get nicely toasted for 1-2 minutes.
Pour in the black, pinto, and kidney beans, along with the crushed tomatoes. Add the vegetable stock, a bit of cocoa powder, and a touch of sugar. Stir it all together.
Bring everything to a gentle boil, then turn the heat to low and let it simmer for 15-20 minutes. Taste and adjust the seasoning, then ladle it up with your favorite toppings.
Recipe tips and tricks
- When chopping the onion, celery, and bell pepper, try to keep the pieces roughly the same size. Smaller chunks will soften up faster and blend into the chili better.
- Tasting as you cook helps you catch anything the chili might need, like a pinch more salt or a dash more chili powder. Adjust as you go to get the flavor just right.
- As the chili thickens, it can stick to the bottom of the pot if you leave it. Give it a stir every now and then to keep things smooth and prevent any burnt bits.
Substitutions and variations
- If you want to make your three bean chili a bit heartier, brown some ground beef, turkey, or sausage at the start, then add the veggies.
- For a milder chili, swap the jalapeño with poblano or bell pepper, which are much gentler on heat.
- Add cooked quinoa, bulgur, or rice at the end to bulk it up a bit more. It makes the chili even more filling and adds a bit of extra texture.
What to serve with three beans chili
- Tortilla chips - Crunchy tortilla chips on the side (or crumbled on top) are amazing for adding texture.
- Cornbread - You can't go wrong with a slice of warm, buttery cornbread to soak up all that chili goodness.
- Rice - Serve your chili over a bed of fluffy white or brown rice if you're looking for a heartier, filling option.
Leftovers and storage
- Let the chili cool completely, then pop it into an airtight container. It'll keep in the fridge for 4-5 days, and honestly, the flavors just get better each day!
- Warm it up on the stove over medium heat, stirring now and then until it's hot all the way through. Or microwave it in a covered bowl for 2-3 minutes, giving it a stir halfway.
- Spoon the chili into freezer-safe containers or bags, leaving a little space at the top. It'll keep in the freezer for up to 3 months - just thaw it overnight in the fridge, then reheat.
If you've tried this three-bean chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Three Bean Chili
Ingredients
- 1 tablespoon avocado oil
- 1 medium onion, finely diced
- 2-3 celery stalks, finely diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, finely chopped
- ½ small jalapeño, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon chipotle paste
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 can (14 oz / 400 g) pinto beans, drained and rinsed
- 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
- 2 cans (14 oz / 400 g) crushed tomatoes
- 1 cup (250 ml) vegetable stock
- 1 tablespoon dark cocoa
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions
- Start by heating up a tablespoon of avocado oil in a big pot over medium heat.1 tablespoon avocado oil
- Toss in the diced onion, celery, and red bell pepper. Let them cook for around 5 minutes, stirring occasionally until they're softened.1 medium onion2-3 celery stalks1 medium red bell pepper
- Now, add the garlic and jalapeño. Give it a quick stir and cook for another minute.4 garlic cloves½ small jalapeño
- Sprinkle in the chili powder, oregano, and chipotle paste. Stir well, making sure the spices coat everything. Let it cook for 1-2 minutes so the spices toast up a bit.1 tablespoon chili powder1 teaspoon oregano1 teaspoon chipotle paste
- Add the black beans, pinto beans, kidney beans, and crushed tomatoes. Give it a good mix, then pour in the veggie stock, dark cocoa powder and sugar. Stir well to combine.1 can (14 oz / 400 g) black beans1 can (14 oz / 400 g) pinto beans1 can (14 oz / 400 g) red kidney beans2 cans (14 oz / 400 g) crushed tomatoes1 cup vegetable stock1 tablespoon dark cocoa1 teaspoon sugar
- Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, stirring occasionally so it doesn't stick.
- Adjust the seasoning to taste and serve hot, topped with your favorite toppings like avocado slices, chopped cilantro, or tortilla chips.Salt and freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Shane Lewin says
Very tasty!
Felicity says
Did this for the first time this evening and it was a complete winner! I ramped up the heat a bit as we like our chilli spicy, and it's such a filling, warming meal. Thanks Alice! I'm really enjoying your recipes.
Alice says
Thank you so much, Felicity, I'm very happy to hear you enjoyed the chili!