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–+ servings

EASY THREE BEAN CHILI RECIPE (VEGAN)

This quick and easy three-bean chili comes together in just 30 minutes in one pot, delivering hearty, smoky flavor and plenty of plant-based protein with minimal effort. Perfect for a cozy dinner and makes great leftovers!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Calories: 283
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 large onion, diced
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. Serves 4
  5. 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.

Nutrition

Serving: 1gCalories: 283kcalCarbohydrates: 49gProtein: 14.5gFat: 5.5gSaturated Fat: 0.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 593.9mgPotassium: 600mgFiber: 18.6gSugar: 7.9gVitamin A: 200IUVitamin C: 12mgCalcium: 80mgIron: 3mg

Notes

  • For a thicker chili, mash a portion of the beans with a fork or potato masher before simmering; this adds creaminess without extra ingredients.
  • If you prefer a milder chili, remove all the jalapeño seeds and membranes, or substitute with a bell pepper for a sweet flavor without the heat.
  • Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently on the stovetop, adding a splash of vegetable broth if it thickens too much.
  • For a deeper flavor, let the chili simmer longer than the suggested 20 minutes; flavors develop beautifully with extra time on low heat.
  • Feel free to mix and match your beans—cannellini or chickpeas can be great substitutes, just ensure they’re drained and rinsed well.

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