I’m excited to share my Three Bean Chili, a healthy, hearty vegan recipe made from simple pantry staples in 30 minutes for lunch, dinner, or meal prep.
I’m always surprised how fast this Vegan 3 Bean Chili becomes my go-to when the week gets wild. I call it my Three Bean Chili Recipe when friends ask what i made, and they keep asking for seconds.
The scent of a yellow onion and the creamy heft of black beans somehow turns plain groceries into something that feels special, even on days i’m rushed. It’s filling, healthy, and bright enough for lunch but still dinner worthy, and it packs great for meal prep so i can skip thinking about dinner later.
I swear people never believe it didnt take all day.
Ingredients
- Kidney beans: Great protein and fiber, filling and healthy, a little creamy texture.
- Black beans: Packed with iron protein and fiber, adds earthy flavor and body.
- Pinto beans: Soft, starchy, more carbs for energy, makes chili heartier.
- Diced tomatoes: Acidic and bright, gives tomatoey tang and vitamin C, kinda wet.
- Red bell pepper: Sweet and crisp, boosts vitamin A C and color.
- Onion: Adds savory depth and natural sweetness when cooked, lots of flavor.
- Chili powder: Rich smoky heat, blends spices, gives chili its classic punch.
- Lime juice: Brightens and balances flavors, adds a zip of acidity.
- Cilantro: Fresh herb, adds grassy zest, optional because some people hate it.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 (28 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup vegetable broth (or water)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar or maple syrup, optional
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the chopped yellow onion and cook about 4 to 5 minutes until it’s soft and starting to brown.
2. Add the minced garlic and diced red bell pepper, cook another 2 to 3 minutes until fragrant and the pepper is softened, stirring so the garlic doesn’t burn.
3. Push veggies to one side, stir in 2 tablespoons tomato paste and let it cook 1 minute so it darkens a bit and gets more flavor.
4. Pour in the 28 oz can diced tomatoes with their juices and 1 cup vegetable broth, then add the drained and rinsed kidney, black and pinto beans. Stir everything to combine.
5. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/4 teaspoon cayenne if you want heat, plus 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1 teaspoon brown sugar or maple syrup if the tomatoes taste too sharp. Stir well.
6. Bring the chili to a gentle simmer, then turn the heat down and let it simmer uncovered for 10 to 15 minutes, stir every few minutes. If you want a thicker chili, mash a cup of beans against the side of the pot with your spoon while it simmers.
7. Taste and tweak: add more salt, more cayenne for spice, or a pinch more sugar if too acidic, don’t be shy about adjusting.
8. Turn off the heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro if using, let it rest a minute so flavors marry.
9. Serve hot, or cool and store for meal prep in the fridge for up to 4 days or freeze for longer.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven (5 to 6 qt)
2. Sharp chefs knife
3. Cutting board for onions and pepper
4. Wooden spoon or heatproof spatula for stirring and mashing
5. Can opener
6. Measuring spoons and 1 cup measuring cup or liquid measuring cup
7. Colander or fine mesh strainer to drain and rinse beans
8. Ladle or large serving spoon
FAQ
Easy Three Bean Chili Recipe Substitutions and Variations
- Olive oil: swap with avocado or canola oil for higher heat, or use melted butter for a richer taste, just cook on lower heat so it don’t burn.
- Yellow onion: use a white or sweet onion, or 1/2 cup chopped leeks (white part) for a milder flavor, or 1 teaspoon onion powder if you’re out of fresh.
- Kidney/black/pinto beans: any canned beans work (cannellini, chickpeas) or use 2 cups cooked dried beans; you can also try 1 cup brown or green lentils for a different, slightly softer texture.
- Chili powder: if you don’t have it mix spices instead — try 2 teaspoons smoked paprika + 2 teaspoons ground cumin + 1/2 teaspoon cayenne (adjust heat) or use 1 tablespoon taco seasoning or 1 teaspoon chipotle powder for smoky heat.
Pro Tips
– Brown the onion longer than you think. Get little brown bits on the bottom, they add so much depth. If it looks like it might burn, lower the heat a touch and stir more often.
– Toast the tomato paste and spices in the hot oil for 30 to 60 seconds before adding the liquids. It wakes up the flavors and keeps the chili from tasting flat, trust me it matters.
– For a thicker, creamier chili mash about a cup of the beans against the pot while it simmers, or reserve a couple tablespoons of the can juice or some broth and add back slowly to control texture. Don’t overdo the mashing unless you want a stew.
– Taste and finish smart: a tiny pinch of sugar or a splash of maple syrup will tame acidity, lime juice at the end brightens everything, and letting it sit overnight makes it way better the next day. Reheat gently so it doesn’t scorch.
Easy Three Bean Chili Recipe
I’m excited to share my Three Bean Chili, a healthy, hearty vegan recipe made from simple pantry staples in 30 minutes for lunch, dinner, or meal prep.
6
servings
238
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven (5 to 6 qt)
2. Sharp chefs knife
3. Cutting board for onions and pepper
4. Wooden spoon or heatproof spatula for stirring and mashing
5. Can opener
6. Measuring spoons and 1 cup measuring cup or liquid measuring cup
7. Colander or fine mesh strainer to drain and rinse beans
8. Ladle or large serving spoon
Ingredients
-
1 tablespoon olive oil
-
1 medium yellow onion, chopped
-
3 cloves garlic, minced
-
1 medium red bell pepper, diced
-
1 (28 oz) can diced tomatoes, undrained
-
2 tablespoons tomato paste
-
1 (15 oz) can kidney beans, drained and rinsed
-
1 (15 oz) can black beans, drained and rinsed
-
1 (15 oz) can pinto beans, drained and rinsed
-
1 cup vegetable broth (or water)
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1/4 teaspoon cayenne pepper, optional
-
1 teaspoon salt, plus more to taste
-
1/2 teaspoon black pepper
-
1 teaspoon brown sugar or maple syrup, optional
-
1 tablespoon lime juice
-
2 tablespoons fresh cilantro, chopped (optional)
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat, add the chopped yellow onion and cook about 4 to 5 minutes until it's soft and starting to brown.
- Add the minced garlic and diced red bell pepper, cook another 2 to 3 minutes until fragrant and the pepper is softened, stirring so the garlic doesn't burn.
- Push veggies to one side, stir in 2 tablespoons tomato paste and let it cook 1 minute so it darkens a bit and gets more flavor.
- Pour in the 28 oz can diced tomatoes with their juices and 1 cup vegetable broth, then add the drained and rinsed kidney, black and pinto beans. Stir everything to combine.
- Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/4 teaspoon cayenne if you want heat, plus 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1 teaspoon brown sugar or maple syrup if the tomatoes taste too sharp. Stir well.
- Bring the chili to a gentle simmer, then turn the heat down and let it simmer uncovered for 10 to 15 minutes, stir every few minutes. If you want a thicker chili, mash a cup of beans against the side of the pot with your spoon while it simmers.
- Taste and tweak: add more salt, more cayenne for spice, or a pinch more sugar if too acidic, don't be shy about adjusting.
- Turn off the heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro if using, let it rest a minute so flavors marry.
- Serve hot, or cool and store for meal prep in the fridge for up to 4 days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 238kcal
- Fat: 3.8g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 0.4g
- Monounsaturated: 2g
- Cholesterol: 0mg
- Sodium: 1008mg
- Potassium: 667mg
- Carbohydrates: 36g
- Fiber: 8.8g
- Sugar: 3g
- Protein: 11g
- Vitamin A: 700IU
- Vitamin C: 33mg
- Calcium: 85mg
- Iron: 2.1mg