Go Back Email Link
+ servings
vegan three bean chili

Easy Three Bean Vegan Chili

Jillian Glenn
This three bean vegan chili is a plant-based dish that even meat-lovers will enjoy! It's so simple, uses ingredients that you probably already have on hand, and makes a big pot that the whole family can enjoy!
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 212 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • ¾ cup diced yellow onion
  • 2 teaspoon minced garlic
  • ½ cup diced red bell pepper
  • ½ cup diced green, yellow, or orange bell pepper
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1 15 ounce can kidney beans, rinsed and drained or black beans
  • ½ cup canned tomato sauce
  • 2 cup low sodium vegetable broth or water
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt

Instructions
 

  • Heat a large pot with olive oil to medium high. Then, add the garlic, and onions. Cook for about 5 minutes. Then, add peppers and cook for another 5 minutes.
  • Then, add beans and seasonings. Cook for 2-3 minutes.
  • Finally, pour in tomato sauce and vegetable broth. Bring the entire pot to a low boil, cover, and cook for 20 minutes. Reduce the heat to low and allow it to continue to cook until you're ready to serve. The longer you let the vegan chili cook, the more the flavors will merge together.
  • To serve, remove the chili from the heat and leave it covered until you're ready to serve. Allow the chili to cool and then serve each bowl of chili topped with any of your favorite vegan chili toppings such as: vegan sour cream, vegan cheese, avocado, or tortilla chips.
  • This vegan chili makes for great leftovers! See instructions above for storing your chili.

Notes

Once the vegan chili has cooled, store it in an airtight container in the fridge for 3-5 days or separate into smaller containers and freeze for up to 30 days. Microwave to reheat.

Nutrition

Serving: 1servingCalories: 212kcalCarbohydrates: 36gProtein: 12gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 517mgPotassium: 736mgFiber: 10gSugar: 3gVitamin A: 854IUVitamin C: 27mgCalcium: 93mgIron: 5mg
Keyword three bean chili, vegan chili, vegetarian chili
Tried this recipe?Let us know how it was!