This rich and satisfying vegan three-bean chili is loaded with plant-based protein, fiber, and just the right kick of spice. It’s the kind of cozy, stick-to-your-ribs meal that makes chilly days feel a little warmer. Throw together a batch in no time, then pile on your favorite toppings—vegan cheese, sour cream, crunchy tortilla chips, or all of the above!
This chili is loaded with a variety of beans, providing a great source of plant-based protein and fiber. Unlike traditional chili, this version skips beef broth and animal products, making it a healthier option without sacrificing flavor. I love how it’s a satisfying easy, one-pot meal that works for meal prep and busy days!
Contents
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❤️ Why you will love this recipe
- Easy to make: Simple steps, minimal effort, and less time needed.
- Protein-packed: A variety of beans offer a great source of plant-based protein.
- Rich and smoky: Adobo sauce, chipotle peppers, and smoked paprika create an earthy flavor.
- Perfect for meal prep: Stores well in an airtight container and freezes beautifully.
- Customizable: Adjust the spice level, swap beans, or add veggies like sweet potato or corn.
🗝️ Key ingredients & substitutions
- Olive oil: Used to sauté the aromatics, but you can swap it for avocado oil or omit it for an oil-free version.
- Onion & garlic: Essential for a flavorful base. Red onion, yellow onion, or even shallots work well.
- Chili powder & smoked paprika: Give the chili its signature warmth. For extra heat, add cayenne pepper or red pepper flakes.
- Ground cumin & oregano: Add earthy and aromatic notes. You can also try ancho chili powder for a smoky kick.
- Tomato paste & diced tomatoes: The heart of the chili, creating a rich and thick texture. Fire-roasted tomatoes add an extra depth of flavor.
- Cocoa powder: A secret ingredient that enhances the richness without tasting like chocolate!
- Vegetable broth: Provides the perfect base. Water with vegetable stock cubes also works.
- Black beans, kidney beans & black-eyed peas: A combination of beans brings variety and texture. You can swap black-eyed peas for pinto, navy, or great northern beans.
- Salt & black pepper: Simple seasonings that balance all the flavors.
- Lime juice: A squeeze at the end brightens everything up.
🥣 How to make vegan three bean chili
- Sauté the aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes. Stir in garlic and cook for another 2 minutes.
- Toast the spices: Add chili powder, smoked paprika, cumin, oregano, and tomato paste. Stir well and cook for 1-2 minutes until fragrant.
- Add tomatoes & cocoa: Pour in the diced tomatoes and cocoa powder, stirring until the cocoa powder dissolves.
- Stir in the broth and beans: Add the vegetable broth, black beans, kidney beans, and black-eyed peas (or pinto beans). Season with salt and black pepper.
- Bring to a boil: Increase heat to medium-high and let it come to a gentle boil.
- Simmer to perfection: Reduce heat to medium-low and let the chili cook for 20 minutes, stirring occasionally.
- Adjust seasoning: Taste and adjust with more salt, pepper, or spice if needed.
- Serve & enjoy: Ladle into bowls and top with vegan sour cream, grated vegan cheese, cilantro, tortilla chips, or a squeeze of lime juice!
🪄 Recipe notes & tips
- Make it spicier: Add extra chipotle peppers, adobo sauce, cayenne pepper, or red pepper flakes for more heat.
- Thicker consistency: Use a potato masher or an immersion blender to slightly mash the beans for a heartier texture.
- Adjust the seasoning: Taste as you go! A little extra salt, lime juice, or even a pinch of brown sugar can balance the flavors.
- Slow cooker option: Sauté the onion, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Sweeten it up: A splash of maple syrup or a pinch of brown sugar enhances the depth of flavors without making it sweet.
🫙 Storage instructions
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze it: Let the chili cool completely, then transfer to a freezer bag or container. It will keep well for up to 3 months.
- Reheat easily: Warm on the stove over medium-low heat or microwave in short intervals, stirring occasionally.
- Meal prep friendly: Portion into single-serving containers for quick and easy lunches throughout the week.
✨ Variations
- Extra veggies: Add diced green bell pepper, yellow peppers, red bell peppers, or sweet corn for more texture and color.
- Different beans: Swap black-eyed peas for navy beans, garbanzo beans, or great northern beans.
- Refried beans twist: Stir in some refried beans for an ultra-creamy consistency.
- Smoky and spicy: Add ancho chili powder or extra chipotle chiles for a deep, smoky heat.
- Chunky & hearty: Toss in cubed sweet potato or butternut squash for extra heartiness.
- Protein boost: Stir in crumbled tofu or vegan ground “beef” for even more plant-based protein.
🍽️ What to serve with vegan three bean chili
- Toppings: Vegan sour cream, grated vegan cheese, chopped green onions, or a squeeze of lime juice.
- Crunchy sides: Tortilla chips, tortilla strips, or cornbread for dipping.
- Rice & grains: Serve over brown rice, quinoa, or even couscous for a complete meal.
- Fresh & light: Pair with a crisp green salad or avocado slices for a refreshing balance.
❓ Frequently asked questions
Can I make this in advance?
Yes! This chili tastes even better the next day as the flavors meld together.
How can I make this chili less spicy?
Use mild chili powder, reduce the adobo sauce, and skip the red pepper flakes.
Can I make this in a slow cooker?
Absolutely! Just sauté the aromatics first, then add everything to the slow cooker and let it simmer.
Can I use dried beans instead of canned?
Yes, but soak and cook them beforehand since this recipe relies on pre-cooked beans.
😋 More chili & soup recipes you will love
- Lentil Soup Recipe with Ham
- Whole30 Thai Coconut Soup with Shrimp
- White Chicken Chili Recipe
- Keto Miso Soup Recipe
- Instant Pot Vegan Chili Recipe
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📖 Recipe
3 Bean Chili Recipe
This hearty and flavorful vegan three bean chili is packed with plant-based protein, fiber, and bold spices. It's an easy, comforting meal perfect for a cold day. Enjoy it with your favorite toppings like vegan cheese, sour cream, or tortilla chips!
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1.5 tablespoons chili powder omit or add extra paprika to avoid heat
- 3 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans diced tomatoes with juices, (28oz)
- 1 tablespoon cocoa powder
- 2 cups vegetable broth or water with 2 vegetable stock cubes
- 1 can black beans drained and rinsed (15 oz)
- 2 cans kidney beans drained and rinsed (30 oz)
- 1 can black eyed peas drained and rinsed, or pinto beans (15 oz)
- 1/2 teaspoon salt more or less, to taste (depending on your vegetable broth)
- ground black pepper to taste
To garnish:
- squeeze fresh lime juice
- plain vegan yogurt greek yogurt, or sour cream
- vegan cheese grated, or cheese of choice
- cilantro chopped
- tortilla chips
Instructions
- Begin by heating the oil in a large pot on the stove over medium heat.2 tablespoons olive oil
- When the oil is hot, add the onion and sauté for 5 minutes, followed by the garlic for 2 more minutes.1 onion, 4 cloves garlic
- Add the spices and tomato paste, stir well and cook for 1-2 minutes, until fragrant.1.5 tablespoons chili powder, 3 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons tomato paste
- Add the diced tomatoes, cocoa powder, and vegetable broth, and stir until the coca powder is dissolved.2 cans diced tomatoes, 1 tablespoon cocoa powder, 2 cups vegetable broth
- Add the beans and salt, increase the heat, and bring it to a boil.1 can black beans, 2 cans kidney beans, 1 can black eyed peas, 1/2 teaspoon salt
- Reduce the heat and simmer for 20 minutes.
- Adjust the seasoning and serve with your favorite toppings like a squeeze of fresh lime, cilantro, vegan cheese, plain vegan yogurt, and tortilla chips.ground black pepper, squeeze fresh lime juice, plain vegan yogurt, vegan cheese, cilantro, tortilla chips
Notes
- Slow cooker option: Sauté the onion, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Make it spicier: Add extra chipotle peppers, adobo sauce, cayenne pepper, or red pepper flakes for more heat.
- Thicker consistency: Use a potato masher or an immersion blender to slightly mash the beans for a heartier texture.
- Adjust the seasoning: Taste as you go! A little extra salt, lime juice, or even a pinch of brown sugar can balance the flavors.
- Sweeten it up: A splash of maple syrup or a pinch of brown sugar enhances the depth of flavors without making it sweet.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze it: Let the chili cool completely, then transfer to a freezer bag or container. It will keep well for up to 3 months.
- Reheat easily: Warm on the stove over medium-low heat or microwave in short intervals, stirring occasionally.
- Meal prep friendly: Portion into single-serving containers for quick and easy lunches throughout the week.
Nutrition
Calories: 390kcalCarbohydrates: 63gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 932mgPotassium: 1416mgFiber: 21gSugar: 9gVitamin A: 3135IUVitamin C: 25mgCalcium: 155mgIron: 9mg
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