Cozy up to this deliciously smoky and comforting bowl of Vegan Bean Chili! Every spoonful is filled with hearty beans and wholesome veggies. This is the perfect one-pot meal for the whole family, and it’s so quick and easy to make!
Who doesn’t love to curl up to a big bowl of hot chili? Well this is probably going to become your newest go-to recipe!
It is so easy to make and incredibly delicious. I truly think this is the best three-bean chili there is!
Delicious flavors come together to create an amazing soup, all in one pot. It’s great for game days, cold days, lazy days, rainy days, or any day!
If you don’t finish this homemade chili on the first night, no worries because it’s even better the next! And this naturally vegan three-bean chili is very healthy and filling!
Honestly, I think this big pot of plant-based love can be award-winning, but I've just been a little too shy to enter it into my local chili cook-off competition. Maybe you can!
If you're looking for more hearty and comforting soups, be sure to check out my Gnocchi Soup, Pot Pie Soup, and Potato Soup!
Reasons You’ll Love this Recipe
- No meat or dairy
- Irresistible flavors
- Simple ingredients
- Warm and comforting
- Easily comes together
- Hearty and high in protein
- Perfect for cold or rainy days
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Ingredient Notes and Substitutions
- Beans - Three cans of beans are used in this recipe. Red, pinto, and black beans come together so nicely and provide a dynamic taste and texture. Look for the ones that are lower in sodium to let the other seasonings and flavors shine through. Feel free to change it up with other beans!
- Tomatoes - Tomato sauce and canned fire-roasted tomatoes provide a rich flavor that pulls everything together. Again, look for the lower sodium options if possible. Use regular diced tomatoes if you can't find fire-roasted.
- Fresh Veggies - A green bell pepper, jalapeños, yellow onion, and garlic cook in olive oil to form a flavorful and hearty medley. Toss in any other favorite vegetables if you'd like!
- Vegetable Broth - Low-sodium vegetable broth provides a delicious base. Water can be used instead or a mix of water with Better than Bouillon.
- Seasoning - Chili powder, cumin, salt, pepper, and paprika take this bean chili recipe over the top! Then, we add a bit of vegan brown sugar for a sweetness and balance.
- Garnish - Garnish the chili with freshly diced onions, fresh cilantro, and a squeeze of lime juice. Or, top it off with any of your own favorites!
How to Make Vegan Bean Chili
- Dice the bell pepper, garlic, and onions. De-seed and de-vein the jalapeños, then dice them. Drain the canned beans.
- Bring a large pot to medium-high heat. Add olive oil to the pot and then add most of the onions when the oil is heated. (Reserve some of the onions for toppings.) Sauté the onions until they are translucent. Next, add the garlic and continue to stir for another minute.
- Add all of the other ingredients. The beans should be drained, but be sure to keep the extra juice from the fire-roasted tomatoes. Stir everything together.
- Lower the heat to medium and cover the pot. Revisit the chili occasionally to stir it and then re-cover it. After cooking the chili for 30 minutes, mash some of the beans with a potato masher. Then, let the chili cook uncovered for 10 more minutes.
- Let the chili cool down for a few minutes. Before eating, garnish it with diced onions, fresh cilantro, and a squeeze of lime. Or, top it off with your favorite toppings such as vegan cheese, vegan sour cream, and avocados. You can also enjoy this chili with your choice of tortilla chips, crackers, tortillas, or bread.
Notes
- De-seed and de-vein the jalapeños before dicing them.
- Drain the canned beans, but do not drain the fire-roasted tomatoes.
- Cut the vegetables to a size of your preference such as fine diced or a rough chop for more of a chunkier texture.
- If you're short on time, the chili can come off the stove after 20-25 minutes, but the flavors come together better if it's cooked for the full amount of time.
Recipe Variations
- Use bean varieties of your choice or even freshly made beans.
- Throw in some vegan meat crumbles for added flavor and texture.
- Add toppings such as vegan cheese, vegan sour cream, avocados, etc.
- Spice it up with a dash or two of cayenne, red pepper flakes, or other chili peppers.
Make-Ahead and Leftovers
This chili is a great make-ahead meal as the flavors come together even more over time! Just let it cool and store it covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheat
Reheat refrigerated chili in the microwave or on the stovetop. If frozen, let the chili thaw in the refrigerator overnight before heating it up.
Vegan chili is very healthy for you! The beans are filled with protein, folate, fiber, iron, magnesium, and phosphorous. The vegetables in the chili also offer many benefits. For example, they are high in antioxidants, potassium, folate, and vitamins A, C, and K. One area to be cautious of is the amount of sodium you add to your chili. Make sure the beans, canned tomatoes, and vegetable broth are all low in sodium, if possible.
Related Recipes
- Do you love beans and all of their nutrients like me? Try this White Bean recipe or serve up these amazing Walking Tacos!
- For more ultra-comforting meals, check out this Vegan Potato Soup recipe or this hearty Casserole with Rice!
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Vegan Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cloves fresh garlic, diced
- 15 ounces red beans, canned
- 15 ounces black beans, canned
- 15 ounces pinto beans, canned
- 15 ounces tomato sauce, canned
- 15 ounces fire-roasted tomatoes, canned
- 2 cups vegetable broth, or bouillon + water
- 1 large green bell pepper, diced
- 2 medium jalapeños, diced
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ tablespoon brown sugar
Instructions
- Dice the onion, garlic, bell pepper, and jalapeños. Drain the liquid from the beans.
- Add the olive oil to a large pot over medium-high heat. Sauté the onions for 3-4 minutes or until they are softened. Add the garlic and cook it for 1-2 minutes.
- Add all of the other ingredients except the garnish. Stir everything together.
- Cover the pot as the chili cooks over medium heat. Revisit it occasionally to stir and then re-cover it. After 30 minutes, mash some of the beans with a potato masher. Let it cook for 10 more minutes, uncovered.
- After cooling for a few minutes, garnish the chili and enjoy! You can top it with cilantro, diced onions, a squeeze of lime, and any of your favorites!
Video
Notes
- De-seed and de-vein the jalapeños before dicing them.
- Drain the canned beans, but do not drain the fire-roasted tomatoes.
- Cut the vegetables to a size of your preference such as fine diced or a rough chop for more of a heartier texture.
- If you're short on time, the chili can come off the stove after 20-25 minutes, but the flavors come together better if it's cooked for the full amount of time.
Recipe Variations
- Use bean varieties of your choice, or even freshly made beans.
- Throw in some vegan meat crumbles for added flavor and texture.
- Add toppings such as vegan cheese, vegan sour cream, avocados, etc.
- Spice it up with a dash or two of red pepper flakes, cayenne, or other chili peppers of your choice.
Make-Ahead or Leftovers
This chili is a great make-ahead meal as the flavors come together even more over time! Just let it cool and store it covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.Reheat
Reheat refrigerated chili in the microwave or on the stovetop. If frozen, let the chili thaw in the refrigerator overnight before heating it up.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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