This Vegan 3-Bean Chili makes a quick, easy and healthy meal that’s perfect for those busy weeknights! You can also make up a batch and store it in the freezer for a meal in a pinch! {Vegan & gluten-free}

These days, I cannot get enough of this vegan 3-bean chili!

It’s seriously good stuff guys. This is a little bit embarrassing to admit, but I’ve already had it three times this week….and counting.

Yeah. I’ve got some serious chili cravings going on here.

Some of my current chili recipe faves include this Beef & Quinoa Chili, White Chicken Chili and Whole30 Pumpkin Chili.

To switch it up, I came up with this vegan chili and it’s been getting rave reviews, so I figured it’s high time we got this recipe up on the blog!

I’m all about those stress-free meals, especially on those super busy days, and this meal totally fits the bill.

Beyond the fact that it’s quick and tastes delicious, there are so many reasons to include this chili in your menu!

Reasons to love this chili

Because this recipe is primarily made up of beans and vegetables, that means it’s packed full of fibre, which not only makes you feel full for longer, but it can also help to improve your digestive health, stabilize blood sugar levels and has positive benefits on overall heart health, such as lowering cholesterol.
Beans are also a great source of plant-based protein, weighing in at about 15 grams of protein per one cup serving.
Most types of beans are good sources of many vitamins and minerals such as potassium, a mineral that promotes healthy blood pressure levels. Additionally, they’re an excellent source of copper, phosphorus, manganese, magnesium, as well as iron. They also contain B vitamins such as thiamin, folic acid, riboflavin and vitamin B6.

Easy to prepare. It’s one of those meals that you can whip up on a weeknight when you have no clue what to make in half an hour or less,
Freezer-friendly. Make up a big batch of this chili and freezing the rest for a ready-made meal the following week (or weeks after that)!

So many reasons to LOVE this nutrient-packed vegan chili!

How to Make this Easy Vegan 3-Bean Chili

My favourite part about this recipe is that it only requires a few simple steps and can be made in one pot without a whole lot of fuss.

Step 1: In a large sauce pan, sauté onions and red pepper in olive oil over medium-high heat until tender and fragrant, about 5-6 minutes.

Step 2: Add spices, and stir until combined. Cook for an additional 1-2 minutes.

Step 3: 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.

Step 4: Top with desired ingredients and serve!

Told ya it was easy!

Can this chili be made in a slow cooker?

Yes! Add olive oil to a skillet and saute the onion, peppers and garlic until tender, about 5-6 minutes. You can also do this step directly in your slow cooker if it has a saute function.

Transfer the veggies over to your crockpot.

Add remaining ingredients, stir to combine, cover with the lid, and set the crockpot on high for 2 hours or on low 4-8 hours.

What type of beans should I use for 3-bean chili?

Personally, I like to use black beans, kidney beans and chickpeas as they all lend a different texture to the chili.

However, this recipe is really flexible so feel free to add in your favourite type of beans or whatever you have on hand! Other options would be pinto beans or cannellini beans.

Serving suggestions:

Chili just wouldn’t be chili without some awesome toppings to compliment all those divine flavours.

Here are some of my favourite ways to top up this chili:

Chopped green onion
Diced avocado
Shredded cheese
Dollop of Greek yogurt or sour cream
Guacamole
Lime Juice
Chopped cilantro
Crushed tortilla chips

How to Store

This chili can be stored in the fridge for up to five days. Beyond that I would recommend storing it in the freezer.

Can you freeze chili?

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, and freezing for up to three months.

How to defrost and reheat

Place chili in the fridge for at least 48 hours before serving to thaw out. Alternatively, if more last minute, you can also defrost it in the microwave in a microwave-safe container or bowl.

To reheat, dump it back into a large pot and reheat over medium heat until warmed through. You may wish to add more broth if the mixture is too thick.

If you prefer to not use the stove, you can also reheat the chili in the microwave for 1-2 minutes in a heat-safe bowl or container.

On that note, it’s time to go whip up a batch of this chili!

Looking for other delicious vegan meal ideas? Check out these recipes!

Did you make this recipe? Scroll down to leave a rating and review!

This Vegan 3-Bean Chili was originally posted in February 2017, and has been updated with new photos and helpful tips in March 2020.

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Vegan 3-Bean Chili