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Three Bean Chili

Featured in Soups & Stews.

Had friends over and everyone, even meat fans, devoured this vegan chili. The three bean mix is so filling, and a touch of cocoa gives it something special. Swapped out chipotle powder for paste—made the smokiness pop. Let it cook longer, which really brought the flavors together. Paired it with cornbread, and added some creamy avocado on top. Perfect meal that gets tastier each day!
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Updated on Sun, 06 Apr 2025 20:36:34 GMT
Close view of a hearty chili filled with beans, corn, and tomatoes, plus fresh cilantro on top. Pin it
Close view of a hearty chili filled with beans, corn, and tomatoes, plus fresh cilantro on top. | tasteofmoms.com

Snug Three Bean Chili

I've turned to this three bean chili whenever I need quick comfort food. Mixing beans with veggies and toasty spices creates something incredibly satisfying without any meat. What I really dig is how it's ready in less than an hour, which works great for those hectic evenings when you're craving something filling and good for you.

Why This Three Bean Chili Shines

The magic of this chili comes from cramming tons of taste and nutrition into a single pot. Using three different bean types gives you awesome texture and protein, while common cupboard ingredients make it super easy to pull together. It's also fantastic for prepping ahead since it tastes even more delicious after sitting overnight.

What You'll Need

  • Beans: A trio for ideal taste and consistency.
  • Vegetables: Crunchy fresh veggies form the foundation.
  • Aromatics: Jalapeño and garlic deliver that essential zing.
  • Spices: My combo builds deep flavor waves.
  • Tomatoes: They bring everything to rich, saucy goodness.
  • Vegetable Stock: Gives the broth more character.
  • Special Additions: A bit of sugar and cocoa powder for perfect balance.

Let's Make Chili

Begin With Veggies
Soften your peppers, onions and celery until they smell wonderful.
Bring The Heat
Mix in jalapeño and garlic to brighten the flavors.
Get Those Spices Going
Let the spices toast up for that incredible taste boost.
Create Your Chili Base
Pour in your liquid ingredients and toss in those gorgeous beans and tomatoes.
Give It Time
Allow everything to bubble together into something magical.

My Chili Secrets

Chop your veggies into equal bits so they'll cook at the same rate. Don't forget to keep the pot moving while it bubbles to stop anything from burning. Sample as you cook and you'll nail the perfect seasoning balance.

Make It a Meal

Nothing goes better with this three bean chili than some crunchy tortilla chips or a slice of hot cornbread. Finish your bowl with some fresh cilantro, chunks of avocado, or whatever vegan toppings you love for the ultimate comfort dish.

Keep It Fresh

Your chili will stay tasty in the fridge for nearly seven days. Looking to save some for another time? Split it into portions and stick it in the freezer for up to three months. It warms up perfectly whenever you're craving a fast, comforting meal.

A hearty bowl of chili topped with fresh cilantro, featuring ground meat, kidney beans, pinto beans, diced tomatoes, and colorful bell peppers. Pin it
A hearty bowl of chili topped with fresh cilantro, featuring ground meat, kidney beans, pinto beans, diced tomatoes, and colorful bell peppers. | tasteofmoms.com

Frequently Asked Questions

→ Why add cocoa powder?

It gives a deep, rich flavor without making it taste anything like chocolate.

→ Can I use dried beans?

You sure can! Just make sure you cook and soften them separately before using. Canned beans save time.

→ How long does it keep?

It stays fresh in the fridge for 4-5 days or frozen up to 3 months.

→ Can I make it spicier?

Want more heat? Add more jalapeños, chipotle paste, or even a pinch of cayenne.

→ What can I use instead of chipotle paste?

Smoked paprika or chipotle powder works just as well.

Three Bean Chili

A rich, plant-based chili brimming with three kinds of beans, flavorful veggies, and warm spices. Quick to make and ideal for prepping meals ahead.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pot)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 medium onion, chopped up.
02 2-3 diced celery stalks.
03 1 red bell pepper, chopped up.
04 1 tablespoon of avocado oil.
05 4 minced garlic cloves.
06 1/2 jalapeño, minced.
07 1 teaspoon chipotle paste.
08 1 teaspoon of oregano.
09 1 tablespoon of chili powder.
10 1 can (14 oz) kidney beans.
11 1 can (14 oz) pinto beans.
12 1 can (14 oz) black beans.
13 1 cup veggie stock.
14 2 cans (14 oz each) of crushed tomatoes.
15 1 teaspoon sugar.
16 1 tablespoon unsweetened cocoa powder.
17 Salt and pepper to your liking.

Instructions

Step 01

Warm up the avocado oil in a big pot on the stove.

Step 02

Sauté celery, onion, and the bell pepper for about 5 minutes.

Step 03

Mix in the minced jalapeño and garlic, then stir for 1 minute.

Step 04

Stir in chipotle paste, oregano, and chili powder. Cook for a minute or two.

Step 05

Add the kidney beans, pinto beans, black beans, veggie broth, and crushed tomatoes.

Step 06

Mix in the sugar with the cocoa powder.

Step 07

Bring everything to a boil, then lower the heat and let it cook covered for around 15-20 minutes.

Step 08

Sprinkle in some salt and pepper. Adjust to suit your taste.

Notes

  1. Cocoa deepens flavor without making it taste chocolaty.
  2. Pre-cook dried beans if you're using them.
  3. Stays good in the fridge for 4-5 days.
  4. You can freeze it for up to 3 months.

Tools You'll Need

  • Lidded large pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None found.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 200
  • Total Fat: 4 g
  • Total Carbohydrate: 36 g
  • Protein: 10 g