Vegan Three Bean Chili
When you want a cozy, filling meal without meat, chili is often the first thing that comes to mind—but many vegan versions turn out watery, bland, or lacking that hearty texture people love. This Vegan Three Bean Chili fixes all of that.
It’s thick, rich, and packed with bold flavor using simple pantry ingredients. With three types of beans, warming spices, and a slow-simmered sauce, this chili is satisfying enough for meat-eaters and perfect for busy weeknights, meal prep, or cold-weather comfort.
As a longtime recipe blogger who cooks a lot of plant-based meals, this is one of my most dependable chili recipes. In this post, you’ll learn how to make Vegan Three Bean Chili step by step, plus pro tips, variations, and FAQs so it turns out perfect every time.
Why You’ll Love This Recipe
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Hearty and filling: Three beans make it thick and satisfying
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Easy and budget-friendly: Made with pantry staples
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Great for leftovers: Tastes even better the next day
Ingredients & Prep
This Vegan Three Bean Chili uses simple, wholesome ingredients that are easy to customize.
Main Ingredients Prep
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Black beans: Drained and rinsed
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Kidney beans: Drained and rinsed
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Pinto beans: Drained and rinsed
Using canned beans keeps this recipe quick, but cooked dried beans also work well.
Seasonings, Sauces, or Flavor Base
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Onion: Diced
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Garlic: Minced
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Chili powder: Main source of chili flavor
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Ground cumin: Adds warmth and depth
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Smoked paprika: Gives subtle smoky flavor
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Tomato paste: Thickens and intensifies the chili
Pantry Staples
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Diced tomatoes: Canned, with juices
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Vegetable broth: Forms the base
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Olive oil: For sautéing
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Salt & black pepper: To taste
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Optional maple syrup: Balances acidity
Preheat a large pot or Dutch oven over medium heat before starting.
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes, until soft and translucent.
Add garlic and cook for 30 seconds, stirring frequently to avoid burning.
Cooking Method (Times & Temps)
Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices.
Add diced tomatoes, vegetable broth, black beans, kidney beans, and pinto beans. Stir well to combine.
Bring the chili to a gentle simmer, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
Doneness or Texture Check
The chili should be thick, rich, and scoopable—not soupy. If it’s too thin, simmer uncovered for a few extra minutes. If too thick, add a splash of broth.
Resting or Final Touches
Taste and adjust seasoning with salt, pepper, or a small drizzle of maple syrup if the tomatoes taste too acidic.
Let the chili rest for 5–10 minutes before serving to allow flavors to settle.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Skipping spice blooming: Cooking spices briefly boosts flavor
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Over-simmering: Can break down beans too much
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Under-seasoning: Beans need enough salt
Recommended Tools
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Large pot or Dutch oven
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Wooden spoon
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Can opener
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Measuring spoons
Storage & Reheating Tips
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Store in an airtight container in the fridge for up to 5 days
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Freeze for up to 3 months
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Reheat gently on the stove or in the microwave
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Add a splash of broth when reheating if needed
Flavor Variations
This Vegan Three Bean Chili is easy to adapt to your taste.
Spicy Version
Add diced jalapeños, cayenne pepper, or crushed red pepper flakes for extra heat.
Healthy / Special Diet Option
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Oil-free: Sauté onions in a splash of broth
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Low-sodium: Use low-sodium beans and broth
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High-protein: Add lentils or crumbled tofu
Global Flavor Twist
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Southwest-style: Add corn and roasted bell peppers
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Mexican-inspired: Add oregano and a splash of lime juice
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Smoky chili: Add chipotle powder or adobo sauce
Serving Suggestions
This Vegan Three Bean Chili pairs well with simple sides and toppings.
Serve with:
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Cornbread or tortilla chips
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Rice or quinoa
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Baked potatoes or sweet potatoes
Topping ideas:
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Avocado slices
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Chopped cilantro
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Vegan sour cream
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Green onions
Perfect for weeknight dinners, meal prep, or feeding a crowd.
FAQs
Can I make this ahead of time?
Yes. This chili is ideal for making ahead. It can be made 1–2 days in advance and stored in the refrigerator—flavors improve as it sits.
How do I fix common mistakes?
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Too thin: Simmer uncovered longer
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Too bland: Add more chili powder or salt
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Too spicy: Stir in more tomatoes or beans
Conclusion
This Vegan Three Bean Chili is everything a good chili should be—hearty, flavorful, comforting, and easy to make with simple ingredients. It’s proof that plant-based meals can be just as satisfying as traditional comfort food.
If you try this recipe, save it and share it with someone who loves easy vegan dinners. And if you’re building a cozy, meatless menu, a vegan lentil soup or black bean tacos would be perfect recipes to try next. Warm, nourishing, and always a hit.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 14.5-ounce can diced tomatoes, with juices
- 1½ cups vegetable broth
- 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
- Salt and black pepper to taste
- 1 –2 teaspoons maple syrup optional, to balance acidity
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Add garlic and cook for 30 seconds, stirring constantly.
- Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices.
- Add diced tomatoes, vegetable broth, black beans, kidney beans, and pinto beans. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally.
- Taste and season with salt, pepper, and optional maple syrup.
- Let rest for 5–10 minutes before serving.
Notes
- Simmer uncovered for the last few minutes if you prefer a thicker chili.
- Beans absorb flavor—don’t be shy with seasoning.
- Chili tastes even better after resting or the next day.
