This vegan three bean chili is full of flavor and packed with plant-based protein. Enjoy a bowl filled with kidney beans, black beans, garbanzo beans, fresh vegetables, and delicious spices. It’s the perfect dinner for a cozy evening!
There’s nothing quite like a warm, cozy, comforting bowl of homemade chili during the fall and winter season. In fact, as a child, I thought we referred to this dish as “chili” because it tasted great during chilly weather. Ha!
Today I’m bringing you my favorite vegan three bean chili. It’s stuffed with healthy, wholesome, gluten-free ingredients and loaded with flavor. The recipe is similar to my vegan sweet potato black bean chili, but contains even more plant-based protein due to the three beans.
So, what are we waiting for? It’s time to cuddle up by the fireplace and enjoy this super flavorful, hearty, and nutrient-packed meal!
What ingredients are in vegan three bean chili?
This vegan three bean chili is centered around beans which are full of fiber, protein, and offer several health benefits. Additionally, this healthy recipe is packed with fresh vegetables and spices. See the full ingredient list below:
- Kidney beans
- Black beans
- Garbanzo beans
- Red bell pepper
- Green bell pepper
- Diced tomatoes
- Vegetable broth
- Chili powder
- Smoked paprika
- Ground cumin
- Cayenne pepper
How to make Vegan Three Bean Chili
For the full recipe, scroll down to view the recipe card below.
Chili is great for many reasons, but first on the list is that it’s SO easy to make! This recipe requires minimal effort and is made within one pot in just one hour.
Begin by preparing the ingredients; dice onion, mince garlic, chop bell peppers, peel and chop carrots, and rinse/drain beans.
Next, heat a stockpot on medium-low temperature. Add oil, onions, and garlic. Sauté for 2-3 minutes. Add the bell peppers and carrots. Sauté for an additional 2-3 minutes.
Then, add the rest of the ingredients. This includes the rinsed and drained kidney beans, black beans, garbanzo beans, diced tomatoes, tomato paste, water, vegetable broth, and spices. Mix everything to thoroughly combine.
Bring the ingredients to a rapid boil on high heat. Then, reduce the heat to medium-low and simmer, partially covered, for 45 minutes to 1 hour. The chili may require more or less time depending on the type of pot and temperature of the stove. You’ll know it’s finished cooking when the chopped carrots are soft but intact. Test this by pricking them with a fork.
Lastly, serve the vegan three bean chili with your favorite toppings and corn tortilla chips.
- What are good chili toppings? For starters, I absolutely love pairing this vegan three bean chili with my cashew sour cream. Oftentimes, I also add sliced jalapeño, avocado, and fresh cilantro. Lime wedges, shredded vegan cheese, and corn tortilla strips are great choices, too.
- How to store chili leftovers? Chili is a perfect choice for meal prep because, typically, it tastes even better as leftovers. If you plan to store leftover chili, first allow it to cool down for ~20 minutes. Then, transfer the chili to an airtight container. It should keep for up to 3 days in the refrigerator.
- I always use no salt added beans. If you happen to purchase canned beans that do contain salt, it may be unnecessary to add extra salt to your chili. I recommend taste testing your chili before adding any additional salt.
More healthy vegan dinner recipes:
- Vegan Tempeh Chili
- Vegan Sweet Potato Black Bean Chili
- Easy Chickpea Curry
- Vegan Sweet Potato Mac and Cheese
- Vegan Pesto Cavatappi
- Sweet Potato, Kale, and Chickpea Curry
- Vegan Peanut Noodles
Vegan three bean chili is full of flavor and packed with plant-based protein! This warm and cozy meal will be your new favorite dinner for winter nights.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp oil (olive, avocado, or coconut)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 large carrots, peeled and chopped
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 28 oz can diced tomatoes
- 1 cup water
- 1/2 cup vegetable broth
- 1/4 cup tomato paste
- 2.5 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp coconut sugar
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
To serve (optional):
- Cashew sour cream
- Corn tortilla chips
- Prepare ingredients; dice onion, mince garlic, dice bell peppers, peel and chop carrots, drain and rinse beans.
- Heat a stock pot on medium temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes. Add carrots and bell peppers. Sauté for an additional 2-3 minutes. Then, add all other ingredients. Mix to thoroughly combine.
- Bring ingredients to a rapid boil on high heat. Then, reduce heat to medium-low and simmer, partially covered, for 45 minutes to 1 hour. Stir occasionally while simmering. The chili may need more or less time depending on the type of pot and temperature of your stove. You’ll know it’s finished when the carrots are soft but still intact.
- Serve chili with vegan sour cream, sliced jalapeño, avocado, cilantro, and corn tortilla chips.
- Allow chili to cool for 20 minutes before transferring leftovers to a container and storing in the refrigerator. To reheat leftovers, add to a bowl and microwave for 3 minutes.
- Serving Size: 1 serving
- Calories: 477
- Sugar: 17g
- Fat: 6.5g
- Saturated Fat: 0.5g
- Carbohydrates: 83g
- Fiber: 22g
- Protein: 24g
Keywords: vegan three bean chili, vegan chili, vegetarian bean chili recipe
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