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Three Bean Chili

Featured in Comforting Soups & Stews.

Tried this vegan chili recipe when friends came over and even the meat eaters loved it! The three bean combo makes it super hearty. Dark cocoa sounds weird but adds amazing depth. Used chipotle paste instead of powder made it perfectly smoky. Let it simmer extra long so flavors could blend. Made cornbread on the side to soak up every drop. Great for meal prep keeps getting better each day. Added avocado on top for extra richness. Perfect healthy comfort food that satisfies everyone.```
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:54:43 GMT
A close-up of a hearty bean and corn chili topped with fresh cilantro, featuring black beans, corn, diced tomatoes, and bell peppers. Pin it
A close-up of a hearty bean and corn chili topped with fresh cilantro, featuring black beans, corn, diced tomatoes, and bell peppers. | lastminrecipes.com

Cozy Three Bean Chili Recipe

This three bean chili has become my favorite quick comfort meal. The combination of beans vegetables and warm spices creates something truly satisfying that just happens to be meatless. I love how it comes together in under an hour making it perfect for busy weeknights when you want something hearty and nutritious.

Why This Three Bean Chili Works

What makes this chili special is how it packs so much nutrition and flavor into one pot. The three different beans give amazing texture and protein while pantry staples make it super convenient to throw together. Plus it's perfect for meal prep tasting even better the next day.

What You'll Need

  • Beans: Three kinds for perfect flavor and texture.
  • Vegetables: Fresh crisp veggies create the base.
  • Aromatics: Garlic and jalapeño add that perfect kick.
  • Spices: My blend creates layers of flavor.
  • Tomatoes: They make everything rich and saucy.
  • Vegetable Stock: Adds depth to the broth.
  • Special Additions: Cocoa powder and a touch of sugar for balance.

Let's Make Chili

Start With Veggies
Cook your onions celery and peppers until they're soft and fragrant.
Add Some Heat
Stir in garlic and jalapeño they wake everything up.
Spice It Up
Toast those spices they'll make everything taste amazing.
Build Your Chili
Add all those beautiful beans tomatoes and your liquids.
Let It Simmer
Give everything time to come together into something wonderful.

My Chili Secrets

Cut all your vegetables the same size they'll cook more evenly. Keep stirring while it simmers to prevent sticking. Taste as you go you'll know when the seasoning is just right.

Make It a Meal

This three bean chili loves a handful of tortilla chips or a piece of warm cornbread on the side. Top it with fresh cilantro creamy avocado or your favorite vegan toppings for the perfect bowl.

Keep It Fresh

Your chili will stay delicious in the fridge for almost a week. Want to save some for later? Portion it out and freeze it up to three months. It reheats beautifully whenever you need a quick cozy 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. | lastminrecipes.com

Frequently Asked Questions

→ Why add cocoa powder?

Dark cocoa adds richness and depth to the flavor without making it taste like chocolate.

→ Can I use dried beans?

Yes, but cook them separately first. Canned beans are used here for convenience.

→ How long does it keep?

Keeps 4-5 days in the fridge or up to 3 months in the freezer.

→ Can I make it spicier?

Yes, add more jalapeño or chipotle paste, or include some cayenne pepper.

→ What can I use instead of chipotle paste?

Smoked paprika or chipotle powder makes a good substitute.

Three Bean Chili

A hearty vegan chili combining three types of beans with vegetables and warming spices, ready in under an hour and perfect for meal prep.

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

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pot)

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

Ingredients

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

Instructions

Step 01

Heat oil in large pot.

Step 02

Cook onion, celery, and red bell pepper for 5 minutes.

Step 03

Add garlic and jalapeño, cook for 1 minute.

Step 04

Add chili powder, oregano, and chipotle paste, cook for 1-2 minutes.

Step 05

Add black beans, pinto beans, kidney beans, crushed tomatoes, and vegetable stock.

Step 06

Add dark cocoa and sugar.

Step 07

Bring to a boil, reduce heat, and simmer covered for 15-20 minutes.

Step 08

Season with salt and pepper to taste.

Notes

  1. Cocoa adds depth without chocolate taste.
  2. Can use dried beans if pre-cooked.
  3. Keeps 4-5 days refrigerated.
  4. Freezes up to 3 months.

Tools You'll Need

  • Large pot with lid.

Allergy Information

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

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