This quick and easy 3-bean chili recipe comes together fast. It’s a hearty chili perfect for a healthy lunch, dinner, or gathering!
Try my one-pot easy vegan chili, vegan lasagna soup recipe, or this black bean soup slow cooker recipe next.
One of my favorite ways to spend a cold, wintery day is with family and friends, gathered in the kitchen with good food, conversations, and laughter.
Soups are often my go-to, but there’s nothing quite as satisfying as a delicious bowl of chili. The simmering combination of spicy, smoky, and sweet flavors somehow always sets the mood.
Don’t let the list of ingredients intimidate you; this chili comes together quickly, especially if you’re using canned beans rather than homemade.
When everything is running smoothly, I premake the beans during weekly vegan meal prep. They store well and are nearly effortless in an Instant Pot. If you'd like to learn more about meal prep, check out my beginners guide to vegan meal prep.
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This 3-bean chili recipe is adaptable and versatile. You can make it as simple or elaborate as you like. I like to make a big pot for easy meal prep and to make these sweet potato loaded fries. So good!
Want more cozy soups? Try this vegan cabbage roll soup recipe, tomato and lentil soup, or my simple chickpea soup next.
Tips for the best 3-Bean Chili
- For a creamier/thicker version, use an immersion blender to blend some of the veggies and beans to your liking
- This recipe works great in the crockpot or an instant pot, but add the last three ingredients once it’s finished cooking with either method
- Like most soups and foods like this, it takes time for flavors to come together; give it some time to rest
- Experiment: try a bit of chocolate, cinnamon, turmeric, coffee, or amber beer for that extra bit of depth and flavor
Serving suggestions
- Baked potatoes, creamy vegan mashed potatoes, air-fried potato wedges, air-fried sweet potato wedges
- Rice, quinoa, bulgur, lentils
- Cornbread, biscuits, French bread
- Corn/flour tortillas, tortilla chips
Top with optional toppings:
- Diced avocado
- Diced onion/scallions
- Diced tomatoes
- Vegan nacho cheese sauce
- Quick pickled jalapeños
- A dollop of easy homemade hummus, vegan sour cream, or vegan lime crema.
- A heaping spoonful of creamy vegan chipotle sauce
📖 Recipe
3-Bean Chili
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Ingredients
Vegetable Base
- 1 large diced onion
- 6 stalks finely, diced celery, stems removed
- 1 diced green or red pepper
- 1 diced carrot
- 6 cloves garlic
- 1 diced jalapeño, remove seeds for less heat
For Cooking
- 1-2 tablespoon water, for sautéing, more as needed
- 2 vegan bouillon cubes, if using water instead of stock
Spices & Seasonings
- 2 tablespoon chili powder, ancho is great
- ½ teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon Mexican oregano
- 25 turns pepper, or ½ tsp
- 2 teaspoon maple syrup
Tomato Base and Liquids
- (1) 28-ounce can crushed tomatoes
- (1) 6-ounce can tomato paste
- 6 cups water, OR vegetable stock
Beans & extra
- (6) 15-ounce cans of beans, (kidney, black, pinto), rinsed
- (1) 30-ounce can hominy
Finish
- 2 tablespoon corn flour masa
- 2 cups frozen corn, optional
- 1 tablespoon of salt or to taste
Instructions
- Chop the onion, celery, pepper, carrot, garlic, and jalapeño.
- Heat a large heavy-bottomed pot over medium-high. Add the vegetables with 1–2 tablespoons of water. Reduce heat to medium-low.
- Add bouillon (if using) and a little more water or stock as needed so the vegetables don’t dry out. Cook, stirring often, until the onions are translucent — about 10 minutes.
- Stir in the spices and maple syrup. Cook, stirring constantly, until fragrant — about 1 minute.
- Add crushed tomatoes, tomato paste, and water or stock. Stir to combine.
- Stir in the beans and hominy.
- Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes, partially covered, stirring every so often.
- Add in the beans and hominy. Stir gently.
- Turn to medium-high heat, cover partially, and bring to a boil.
- Once the chili comes to a boil, reduce the heat to keep it at a gentle simmer for 30 minutes. Keep partially covered, stirring every 10 minutes or so.
- Turn off heat. Stir in the corn flour masa, frozen corn (if using), and salt.
- Taste and adjust seasoning as needed.
Notes
- This recipe comfortably serves 6 people with hearty bowls of chili. If you’re feeding big eaters, expect closer to 4–5 servings.
- Like most chili, this gets even better the next day as the flavors settle.
- This chili thickens as it sits. Add a splash of water or broth when reheating if you want it looser.
- For milder chili, remove the jalapeño seeds and reduce the cayenne. For more heat, add extra at the end so you can taste as you go.
- This chili freezes well for up to 3 months. Cool completely before freezing.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This vegan 3-bean chili is a fall favorite. And since it tastes even better the next day, I always make a big batch for leftovers. Perfect over sweet potato wedges!