This Vegan Three Bean Chili is thick, hearty, and packed with bold flavor using simple pantry ingredients. Made with three kinds of beans, warming spices, and a rich tomato base, this easy vegan chili is perfect for weeknight dinners, meal prep, and cozy cold-weather meals—and it tastes even better the next day.
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.