This easy 3-bean chili recipe is loaded with black beans, kidney beans, chickpeas, vegetables, and corn in a rich, perfectly spiced tomato base. It’s a hearty, high-fiber plant-based dinner that comes together in one pot in about 30 minutes. Plus, it’s naturally vegan and gluten-free and freezes beautifully for meal prep! {Vegan & gluten-free}
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3 Bean Chili Recipe
Elysia’s Recipe Recap
This vegan 3-bean chili is one of my go-to recipes for nights when dinner sneaks up on me! The dietitian in me loves that it’s meatless but still hearty, thanks to three kinds of beans for fiber and a great source of plant-based protein (about 15 grams per cup), along with key nutrients like potassium for healthy blood pressure, plus copper, phosphorus, manganese, magnesium, iron, and B vitamins like folate and B6.
And of course, the mom in me loves that it’s easy to customize and freezes well for meal prep! We love it with a squeeze of fresh lime juice, a dollop of plain Greek yogurt, and a serving of my healthy cornbread recipe!
Before You Get Started:
After making this plant-based bean chili countless times, I’ve learned that a few small things can make a big difference in the final bowl.
- Rinse your canned beans well. This removes excess canning liquid and some of the sodium, especially if you can’t find no-salt-added beans.
- Start with less broth. It’s much easier to thin chili than it is to thicken it! The vegetables also release some liquid as they cook.
- Let the spices cook before adding the liquids. Cooking the chili powder and cumin with the sautéed vegetables helps deepen their flavor.
- Give it time to sit if you can. Like most chili recipes, I actually think this one tastes even better the next day!
- Don’t be afraid to swap the beans. This isn’t a recipe where you need to run to the store because you’re missing one type. Use what you have!
For more healthy chili recipes, check out this Lentil Bean Chili, High Protein Chili, One Pot Quinoa Chili, and One Pot Turkey Chili too!
Ingredient Notes
- Beans: I use black beans, kidney beans, and chickpeas. I love this combination because each one has a slightly different texture, so you don’t end up with a bowl of chili where everything feels the same. No-salt-added canned beans are my go-to for convenience, but pinto beans, cannellini beans, or another favorite bean can easily be substituted.
- Onion and bell peppers: These form the vegetable base and add natural sweetness and flavor. Any color of bell pepper works.
- Aromatics and seasoning: Garlic, chili powder, cumin, and red pepper flakes. Fragrant, warm, smoky, and classic flavors with a hint of spice.
- Tomato paste: Don’t skip it! It concentrates the tomato flavor and helps create a richer, thicker chili.
- Diced tomatoes and tomato sauce: I typically choose no-salt-added canned tomatoes so I can control how much salt goes into the final dish. Regular canned tomato sauce works perfectly, but I’ve also made this with leftover marinara sauce when that’s what I have open in the fridge.
- Vegetable broth: Start with one cup for a nice thick chili. You can add more as it cooks if you prefer a thinner consistency. You can use chicken broth if you don’t require a plant-based recipe.
- Corn: Frozen corn is my favorite shortcut because you can dump it straight into the pot. Fresh or canned corn works too.
- Maple syrup: One tablespoon doesn’t make the chili sweet. It simply helps balance out the acidity from all of the tomatoes. Be sure to use 100% pure maple syrup.
How to Make Vegetarian Chili
My favorite part about this 3-bean chili recipe is that it only requires a few simple steps and can be made in one pot without a whole lot of fuss (or cleanup)!
Step 1: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell peppers, and garlic, and sauté for about 5 to 6 minutes, or until the vegetables start to soften.
Step 2: Add the cumin, chili powder, and red pepper flakes. Stir everything together and cook for another 1 to 2 minutes. Giving the spices a minute to cook with the vegetables helps bring out more of their flavor.
Step 3: Add the kidney beans, black beans, chickpeas, tomato paste, diced tomatoes, tomato sauce, one cup of vegetable broth, corn, and maple syrup. Stir well to combine.
Step 4: Reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally. Add additional broth as needed until the chili reaches your preferred consistency.
Taste, season with salt and pepper as needed, and pile on your favorite toppings!
Recipe Variations
This 3-bean chili recipe is vegetarian and vegan as written, but it’s really easy to adapt based on your family’s preferences or what’s already in the kitchen!
Make it spicier: Increase the red pepper flakes, add cayenne pepper, diced jalapeño, or your favorite hot sauce.
Make it milder: Leave out the red pepper flakes entirely. This is usually what I recommend if you’re cooking for younger kids or anyone who’s sensitive to heat.
Add more vegetables: Diced carrots, celery, zucchini, mushrooms, or even sweet potato can help bulk it up further. Keep in mind that firmer vegetables like carrots may need a little extra cooking time.
Switch the beans: Pinto, cannellini, navy, or other beans can replace any of the three varieties.
Add meat: If you don’t need the chili to be vegetarian, you can brown ground beef, turkey, or chicken before adding the vegetables and continue with the recipe as written.
Use honey instead of maple syrup: This works if you’re making a vegetarian version rather than a strictly vegan three bean chili.
Recipe FAQs
Yes! It’s actually the perfect freezer meal because it makes up a large batch, so you can freeze any leftovers for a separate meal. I recommend packing the chili up in a large air-tight container, Ziplock bags, or individual containers for a quick meal on the run. You can freeze it for up to three months.
Yes! Sauté the onion, peppers, and garlic in olive oil for about 5 to 6 minutes, then cook the spices for another minute or two. Transfer everything to your slow cooker and add the remaining ingredients. Cook on HIGH for about 2 hours or LOW for 4 to 6 hours.
I like no-salt-added black beans, kidney beans, and chickpeas because they each bring a different color and texture to the chili. Pinto beans, cannellini beans, navy beans, or other varieties will work too. The best combination is really whatever your family enjoys and whatever you already have in the pantry.
The best natural way to thicken chili is to simmer it uncovered on the stove until it’s slightly thickened. If you don’t have enough time for the chili to simmer and thicken, you can make a cornstarch or flour slurry and add it until the desired thickness is achieved.
Yes, but you’ll need to fully cook the dried beans before adding them to this recipe. You’ll need about 1 1/2 cups of cooked beans to replace each 15-ounce can. For busy weeknights, canned beans are my preference because they make this a true 30-minute dinner!
Storage, Freezing, & Reheating
Refrigerator: Allow the chili to cool, then transfer it to an airtight container and refrigerate for up to 4 to 5 days.
Freezer: Portion the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. I like freezing some of it in individual portions so I can pull out just enough of this vegan three bean chili recipe for a quick lunch.
To thaw: Transfer frozen chili to the refrigerator overnight. If you forget, you can also use the defrost setting on your microwave.
To reheat: Warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also microwave individual servings. Chili thickens as it sits, so stir in a splash of broth or water if needed.
Optional Toppings
Chili just wouldn’t be chili without some amazing toppings to complement all those mouthwatering flavors.
Here are some of my favorite ways to top up this 3-bean chili:
- Chopped green onion
- Fresh cilantro
- Diced avocado or Guacamole
- Shredded cheese (vegan or otherwise)
- Dollop of Greek yogurt or sour cream
- Lime Juice
- Sliced jalapenos
- Crushed tortilla chips
What to Serve with Chili
This chili is filling enough to serve on its own, especially once you add a few toppings. If you’re feeding a hungry family or want to stretch the batch further, pair it with a simple side.
You can serve it with cornbread, rice or quinoa, tortilla chips, a simple tossed salad, cilantro lime slaw, cranberry walnut coleslaw, baked potatoes, or baked sweet potato fries.
What Readers Are Saying
“Turned out so well! :)” – Chloe
“I also added quinoa to mine. Soooo delicious!” – Tamera
“I add half a cup of burgandy, 1 T of tumeric, and a T or two of cocoa powder.” – Mariah
More Vegetarian Recipes
- Mexican Chickpea Soup
- Italian Bean Soup with Pasta
- Easy Vegan Chickpea Curry
- Cauliflower Lentil Tacos
- Red Curry Lentils with Sweet Potatoes and Spinach
- Black Bean Burrito Bowls
- Vegan Falafel Wrap
Did you make this recipe? Scroll down to leave a rating and review!
3-Bean Chili Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large bell peppers, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1/8 teaspoon red pepper flakes, optional
- 1 1/2 cups each cooked kidney beans, black beans and chickpeas (or one 15oz no salt-added can of each, rinsed)
- 6 oz tomato paste
- 28 oz can no salt-added diced tomatoes
- 8 oz tomato sauce
- 1-2 cups reduced-sodium vegetable broth (depending on how thick you like your chili)
- 1 1/2 cups frozen corn kernels
- 1 tablespoon maple syrup
- Salt and pepper, to taste
Optional garnishes:
- Chopped green onion
- Diced avocado
- Shredded cheese
- Dollop of Greek yogurt or sour cream
- Cilantro
- Guacamole
- Lime juice
Instructions
- Heat olive oil in large sauce pan over medium heat, and sauté onions, red pepper and garlic until tender, about 5-6 minutes.
- Add spices, and mix until combined. Cook an additional 1 – 2 minutes.
- Add remaining ingredients to the pan and mix to combine. Adjust heat to medium-low, cover and allow to cook for about 20-30 minutes, stirring occasionally.
- Top with desired ingredients and serve warm.
Notes
- I typically use no salt-added canned chickpeas, kidney beans and black beans for convenience and because I like the variation in texture and colour. Feel free to use your favourite types of beans or whatever you have on hand.
- Be sure to rinse the beans well before adding them to the chili.
- The chili tends to thicken a little bit as it sits. Add some additional broth before serving if you prefer a thinner chili.
- Store chili in the fridge for up to five days or in the freezer for up to three months.
- Nutritional information does not include optional toppings
Nutrition
This recipe was originally posted in February 2017, and was updated with new photos and helpful tips in November 2022. The text and formatting were updated again in August 2026.
This chili is just so delicious! Thank you for the recipe. I will definitely be making this again. :)
My pleasure — so happy you enjoyed it! Thanks so much for returning to leave a rating and review :)
Pulled up this recipe to make it again and realized I forgot to review it! This is my favorite chili ever!
That’s amazing!! So happy you’ve been enjoying it! Thanks so much for taking the time to leave such a kind review!
Such tasty chili! I added more vegetables (carrot and celery), and cut back on the canned tomatoes. I thought this had the perfect amount of heat for chili. Will definitely make again.
Thanks so much for sharing your feedback and modifications! You can never go wrong with extra veggies. So happy you enjoyed it!
Trying to lower cholesterol……Never in 1 million years did I think I would like meatless chili. This recipe was fantastic. Don’t miss the meat or the salt or the fat. Absolutely delicious.
Good for you for making some dietary changes to manage your cholesterol! I’m so happy that you enjoyed the chili! Definitely a great alternative to a meat-based chili :) Thanks so much for returning to leave a review!
I made it. I thought I would miss the meat but it’s really good@
Yay!! It’s amazing how hearty it is even without the meat!
So easy to make and so delicious!!
So happy you enjoyed it! Thanks so much for returning to leave a review :)
So easy and tastes great!
So happy you enjoyed the recipe Robyn!! Thanks for sharing your feedback :)