This quick and easy three-bean chili is made with everyday basics and comes together in just 30 minutes in one pot. It's full of classic chili flavor and plenty of plant-based protein with minimal effort. Perfect for a cozy dinner and makes great leftovers!
Recipe by Julie | The Simple Veganista on September 18, 2019
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Rating
5 stars ( reviews)
Keywords
three bean chili, bean chili recipe, 3 bean chili,
Ingredients
1 tablespoon olive oil or 1/4 cup water (for water saute)
2 jalapenos, seeds removed and diced (a few seeds ok for extra heat)
3 tablespoons chili powder
1 teaspoon chipotle powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28oz) diced tomatoes, with juices
1 tablespoon cocoa powder or small piece of dark chocolate (about 1/2 oz.), optional
1 1/2 cups water or vegetable broth, + more if needed
mineral salt & pepper, to taste
green onions, sliced
cashew sour cream
lime wedges
Categories
Chili
Cuisine
American
Steps
Sauté: In a large pot, heat olive oil over medium heat. Sauté the onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili, and chipotle powder, cook for 1 minute, or until fragrant.
Simmer: Add the beans, tomatoes, chocolate, and liquids; bring to a boil, reduce the heat, cover askew, and simmer for 15 – 20 minutes, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.
Serve with the sliced green onions, cashew sour cream, and vegan sweet chia cornbread or jalapeno cornbread muffins. Or serve over baked potatoes or Sweet Potatoes, rice, or quinoa for extra heartiness. Enjoy!
Serves 4
Leftovers can be kept, covered, in the refrigerator for 5 – 6 days. To keep longer, freeze in freezer-safe containers for up to 2 – 3 months.
Nutitrion
Calories: 283 calories
Carbohydrates: 49 g
Protein: 14.5 g
Fat: 5.5 g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 593.9 mg
Sugar: 7.9 g
Reviews
Dena on 2024-11-04 (5 stars): This is my favorite chili recipe ever! The only thing I do different is sub chili powder for chipotle, and one jalapeño instead of two. It’s a heavenly recipe, thank you!
Coral on 2024-12-11 (5 stars): Very hearty & delicious!! I used only 1 jalepno & less chili powder
JC on 2025-03-18 (5 stars): delicious! i don't always make veggie meals, so this recipe and your instructions on how you can substitute ingredients really helped me out. Thank you
Connie C on 2026-04-29 (5 stars): I’ve made this recipe several times and decided to can it this time around. Made as written, although I doubled it and substituted 3 of the TBS chili powder with paprika and homemade ground peppers. I also added 1.5 cups of Tromboncino squash. Made 8 pints to fill the pressure canner with one bowl left for lunch!
