Three-Bean Chili

Why You’ll Love This Recipe

This Three-Bean Chili is filling, flavorful, and entirely meatless—making it a great option for vegetarians, vegans, or anyone trying to eat more plant-based meals. It’s rich in protein and fiber thanks to the beans, and it comes together with pantry staples in under an hour. The best part? It’s extremely versatile, customizable, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Bell peppers (any color)
• Canned diced tomatoes
• Tomato paste
• Black beans (drained and rinsed)
• Kidney beans (drained and rinsed)
• Pinto beans (drained and rinsed)
• Vegetable broth or water
• Chili powder
• Ground cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper
• Optional toppings: avocado, lime wedges, chopped cilantro, vegan sour cream, shredded cheese, tortilla chips

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes, or until softened.
2. Add minced garlic and chopped bell peppers. Cook for another 3–4 minutes until fragrant and slightly tender.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add tomato paste and stir to combine, letting it cook for 1–2 minutes to deepen the flavor.
5. Pour in the diced tomatoes, all three beans, and vegetable broth. Stir well.
6. Bring the chili to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally, until thickened and the flavors have melded.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Make it spicy: Add chopped jalapeños, cayenne pepper, or hot sauce.
• Add grains: Stir in cooked quinoa, bulgur, or brown rice for added texture.
• Sweeten it up: A small spoonful of maple syrup or brown sugar balances the spice and acidity.
• Make it smoky: Use chipotle chili powder or a touch of liquid smoke.
• Use different beans: Navy beans, chickpeas, or cannellini beans work just as well.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in short bursts, stirring between each, until hot.
This chili also freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I make this chili in a slow cooker?

Yes. Sauté the onions, garlic, and spices first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Is this chili vegan?

Yes, it’s naturally vegan as long as you use vegetable broth and plant-based toppings.

Can I add meat if I want?

Absolutely. Ground beef or turkey can be browned with the onions and garlic before adding the rest of the ingredients.

What’s the best bean combination?

Black beans, kidney beans, and pinto beans provide a good mix of texture and flavor, but feel free to substitute your favorites.

How can I thicken the chili?

Simmer it uncovered or mash a small portion of the beans with a spoon to naturally thicken the texture.

Can I make this chili ahead of time?

Yes, and it actually tastes better the next day as the flavors deepen.

What toppings go well with this chili?

Avocado, tortilla chips, shredded cheese, green onions, and lime wedges are all great choices.

Is this chili gluten-free?

Yes, as long as all your canned goods and seasonings are certified gluten-free.

What can I serve with three-bean chili?

Cornbread, rice, baked potatoes, or a crisp green salad pair wonderfully with this dish.

Can I double the recipe for a crowd?

Yes, this recipe scales easily—just use a larger pot and adjust seasoning to taste.

Conclusion

Three-Bean Chili is a wholesome, satisfying meal that’s loaded with flavor and perfect for feeding a crowd or storing for busy days. Whether you enjoy it spicy or mild, topped or plain, this flexible and nutritious chili is a must-have for your go-to recipe collection. It’s simple, delicious, and guaranteed to warm you up from the inside out.

Three-Bean Chili

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Three-Bean Chili is a hearty, protein-rich, and flavorful plant-based dish made with a trio of beans simmered in a smoky tomato base and bold spices. Perfect for meal prep, family dinners, or cozy nights in.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1.5 cups vegetable broth or water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• Optional toppings: avocado, lime wedges, chopped cilantro, vegan sour cream, shredded cheese, tortilla chips

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
2. Add garlic and bell pepper. Cook for another 3–4 minutes until fragrant and slightly tender.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add tomato paste and stir to combine. Cook for another 1–2 minutes.
5. Pour in diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir well to combine.
6. Bring to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally, until thickened and flavors have melded.
7. Taste and adjust seasoning as needed. Serve hot with your choice of toppings.

Notes

• Make it spicy with jalapeños, cayenne, or hot sauce.
• For a smoky depth, use chipotle powder or a dash of liquid smoke.
• Great for batch cooking and meal prep—flavor improves over time.
• Freeze in individual portions for easy future meals.
• Add grains like cooked quinoa or bulgur to stretch it further.

Nutrition

• Serving Size: 1.5 cups
• Calories: 330
• Sugar: 6g
• Sodium: 620mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 13g
• Protein: 14g
• Cholesterol: 0mg