• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Soups

    Easy Vegan Three Bean Chili

    Published: Mar 21, 2019 · Modified: Oct 11, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This smoky vegan three bean chili is the perfect recipe if you're in search of an easy and quick meal that's also packed with protein. Ready in just 30 minutes using either a stove top or an Instant Pot, this hearty and delicious chili is ideal for busy days or meal prep. Enjoy a comforting and healthy meal any day of the week with this one pot meal.

    Vegetarian three bean chili in a white bowl topped with dairy free sour cream.

    If you love chili recipes, check out this vegan chili con carne, that's easy to whip up in an instant pot in 20 minutes. Also check out this vegan Panera Bread black bean soup and this Creamy Vegan White Bean Chili. And if you want to use homemade beans learn how to cook dried beans from scratch here.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧂Ingredient notes
    • ↩️ Substitutions
    • 👩‍🍳Expert tips
    • 🥄Stove top directions
    • ❄️Storing and making ahead
    • 🥣 Serving suggestions
    • ❓Recipe FAQs
    • 🍝 Try these recipes next
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • Quick and easy to make, and all the ingredients are readily available.
    • One-pot meal that requires minimal clean-up.
    • It's customizable to your preference of spiciness.
    • Easy to meal prep and can be stored for up to a week or frozen for longer.
    • Smoky, hearty, and packed with plant-based protein.
    • Perfect for a cold winter evening, or a rainy spring day.

    🧂Ingredient notes

    Ingredients for vegan three bean chili laid out in bowls on a kitchen counter.
    • Beans - We use a mix of red kidney beans, black beans and pinto beans. Beans are high in fiber and protein and are a great source of plant-based nutrition. They also add a hearty texture to the chili.
    • Beer - this is optional but adds a nice flavor to the bean chili. I like to use a lager beer.
    • Fire-roasted tomatoes: Canned diced tomatoes are a convenient ingredient to have on hand for recipes like this. They add acidity and depth of flavor to the chili. I also add tomato paste to thicken up the bean chili and add umami flavor.
    • Vegetable broth: Vegetable broth provides a base of flavor for the chili. Look for low-sodium options if you're watching your salt intake.
    • Onion and garlic - Onions add a savory sweetness to the chili. They're also a good source of vitamin C and fiber. Garlic adds a pungent flavor and aroma to the chili. It's also been shown to have anti-inflammatory properties.
    • Bell pepper: Bell peppers add a bright, sweet flavor to the chili. They're also high in vitamin C and antioxidants. You can add green peppers, yellow peppers or red bell pepper. 
    • Seasonings - I love the mixture of chili powder, cumin, garlic powder, smoked paprika, sea salt and pepper. I also add brown sugar to help balance out all of the tartness of the tomatoes.
    • Cocoa powder - This helps give a nice and deep richness and balance out the flavors. I highly recommend some.

    ↩️ Substitutions

    • You can use fresh corn instead of frozen corn.
    • Feel free to interchange any of the beans with whatever types of beans you have on hand. Chickpeas, navy beans or cannellini beans would be good to add to this as well.
    • You can substitute vegetable broth for water and bouillon cube.

    👩‍🍳Expert tips

    • Use a wooden spoon to stir the ingredients and prevent scratching the surface of the pressure cooker.
    • You can add more or less spice depending on your preference. Add some red pepper flakes if you'd like more spice.
    • For a thicker, creamier chili, use an immersion blender or a potato masher to blend the chili to your desired consistency.
    • If you prefer a thicker chili, you can reduce the amount of water used in the recipe or let the chili simmer for longer to allow the liquid to evaporate.

    🥄Stove top directions

    Red onions sautéing in a large pot on the stove.

    Step one: Heat a large pot or dutch oven over medium heat. Once the pot is hot, add a splash of oil (olive oil or vegetable oil) to the pot. Add the diced onion to the pot and sauté for 2-3 minutes until it becomes fragrant and starts to soften.

    Onions and spices for vegan 3 bean chili sautéing in a large dutch oven.

    Step two: Add the seasonings and minced garlic to the pot. Stir well and cook for 1-2 minutes until the spices become fragrant.

    Vegetarian bean chili in a dutch oven on the stove.

    Step three: Add the beer, veggie broth, beans, red bell pepper, diced tomatoes and beans to the pot and stir. Cover and bring to a simmer. Uncover and let it simmer until it thickens up. The longer the chili simmers, the more the flavors will meld together.

    Three bean chili in a dutch oven on the stove with a tablespoon of vinegar getting stirred in.

    Step four: Once the vegan three bean chili is done cooking, add a little bit of apple cider vinegar to help balance the flavor. Taste and add more salt if needed.

    ❄️Storing and making ahead

    • Fridge: Let it come to room temperature, then store the leftover chili in an airtight container in the fridge for up to a week. This tastes the best the next day after it's had time to sit.
    • Freezer: Freeze the chili in an airtight container for up to three months.
    • Making ahead: You can make the chili ahead of time and store it in the fridge or freezer. Just reheat before serving.

    🥣 Serving suggestions

    • Vegan three bean chili is delicious on its own, but you can also serve it with some toppings such as vegan sour cream, diced avocado, chopped red onion, fresh cilantro, or vegan cheddar cheese. It also goes well with cornbread or rice.
    • Serve with tortilla chips or fresh homemade vegan bread or this vegan BLT sandwich made with tofu bacon.
    • Pair with a fresh salad or roasted vegetables.
    • Serve with a baked air fryer potato or air fryer sweet potato cubes.

    ❓Recipe FAQs

    Is this three bean chili spicy?

    The level of spiciness can be adjusted according to your preference. If you like it spicy, add more chili powder, cumin, or even some cayenne pepper. If you prefer a milder chili, reduce the amount of chili powder or omit it altogether.

    What is the instant pot setting for bean chili?

    Make sure you add enough clear liquid to not get the "burn" signal on the instant pot. Cook on high pressure for 10 minutes. Then let it natural release.

    Which beans are best for chili?

    The best beans to use for chili are pinto beans, red kidney beans, red beans and black beans.

    What is a substitute for kidney beans in three bean chili?

    Pinto beans, black beans or chickpeas are good substitutes for kidney beans in three bean chili.

    🍝 Try these recipes next

    • Overhead view of a cup of vegan instant pot chili
      Best Vegan Instant Pot Chili
    • Vegan minestrone soup in a white bowl
      Olive Garden Minestrone Soup Copycat Recipe
    • Dairy free alfredo sauce on fettuccini pasta in a bowl with vegan chicken
      Dairy free Alfredo sauce
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan three bean chili in a white bowl topped with dairy free sour cream and chives.

    Easy Vegan Three Bean Chili

    As easy as chili can get. This chili packs a ton of protein and is smoky, hearty and delicious. Throw it all in a pressure cooker and you'll have dinner ready in under 30 minutes.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8
    Calories: 244kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon oil
    • 1 diced onion
    • 1 bell pepper (diced)
    • 3 tablespoons chili powder
    • 1 tablespoon brown sugar
    • 1 tablespoon cocoa powder
    • 1 teaspoon cayenne pepper (optional if you don't like things spicy)
    • 1 teaspoon chipotle powder (or smoked paprika)
    • 1 tablespoon cumin
    • 3 cloves of minced garlic
    • 15 oz can black beans
    • 15 oz can pinto beans
    • 30 oz can kidney beans
    • ½ cup vegetarian refried beans
    • 15 oz can fire roasted tomatoes
    • 2 tablespoons tomato paste
    • 1 cup lager style beer (or more vegetable broth)
    • 1½ cups vegetable broth
    • ½ teaspoon salt
    • 1 teaspoon apple cider vinegar

    Instructions

    Instant pot directions

    • Turn your pressure cooker to sauté. Add oil. After the cooker heats up, sauté the onions for about 2 minutes.
      1 teaspoon oil, 1 diced onion
    • Add the spices and garlic and sauté for 1 minute.
      3 tablespoons chili powder, 1 tablespoon brown sugar, 1 teaspoon chipotle powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon cocoa powder
    • Add in the rest of your ingredients. Put lid on, close the valve and set pressure cooker to high for 10 minutes. Let the pressure slow release.
      1 bell pepper, 15 oz can black beans, 15 oz can pinto beans, 30 oz can kidney beans, 15 oz can fire roasted tomatoes, 2 tablespoons tomato paste, 1 cup lager style beer, 1½ cups vegetable broth, ½ teaspoon salt, ½ cup vegetarian refried beans
    • After it's cooked, stir in the apple cider vinegar and let it cool down a little bit. Food always tastes better when it's cooled down a bit.
      1 teaspoon apple cider vinegar
    • Serve with vegan corn bread, vegan sour cream & cheese, or a fresh loaf of bread.

    Stove top directions

    • Heat a large pot or dutch oven over medium heat. Once the pot is hot, add a splash of oil (olive or vegetable oil) to the pot. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until they become fragrant and start to soften.
      1 teaspoon oil, 1 diced onion
    • Add the seasonings and garlic. Stir well and cook for 1-2 minutes until the spices become fragrant.
      3 tablespoons chili powder, 1 tablespoon brown sugar, 1 tablespoon cocoa powder, 1 teaspoon chipotle powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper, 3 cloves of minced garlic
    • Add the can of fire roasted tomatoes, bell pepper, tomato paste, refried beans, salt, vegetable broth and beer. Stir everything together.
      1 bell pepper, 15 oz can fire roasted tomatoes, 2 tablespoons tomato paste, 1 cup lager style beer, 1½ cups vegetable broth, ½ teaspoon salt, ½ cup vegetarian refried beans
    • Add the beans and stir well. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will meld together. Add more liquid if needed.
      15 oz can black beans, 15 oz can pinto beans, 30 oz can kidney beans
    • After 30-40 minutes, add in the apple cider vinegar and taste the chili and add salt to your preference. You can also adjust the seasoning at this point if necessary. To make this even more thick, mash up some of the beans in the pot with a potato masher or immersion blender.
      1 teaspoon apple cider vinegar
    • Top with vegan sour cream, cheese or chives.

    Notes

    Storing:
      • Fridge: Let it come to room temperature, then store the leftover chili in an airtight container in the fridge for up to a week. This tastes the best the next day after it's had time to sit.
      • Freezer: Freeze the chili in an airtight container for up to three months.
      • Making ahead: You can make the chili ahead of time and store it in the fridge or freezer. Just reheat before serving.
    Recipe tips:
    • Use a wooden spoon to stir the ingredients and prevent scratching the surface of the pressure cooker.
    • You can add more or less spice depending on your preference. Add some red pepper flakes if you'd like more spice.
    • For a thicker, creamier chili, use an immersion blender or a potato masher to blend the chili to your desired consistency.
     

    Nutrition

    Calories: 244kcal | Carbohydrates: 44g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 1112mg | Potassium: 785mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1913IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 5mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Soup Recipes

    • Vegan white chili in a soup bowl topped with a lime, avocado and tortilla chips.
      Creamy Vegan White Chili
    • Vegan clam chowder in a serving bowl topped with crackers.
      Hearty vegan clam chowder (New England)
    • Cup of cooked red lentils with naan bread in the background
      How to cook red lentils
    • Dutch oven pan filled with vegan broccoli cheddar soup
      Vegan broccoli cheddar soup

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)
    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad
    • Roasted asparagus on a plate
      Easy air fryer asparagus
    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables
    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter
    vegan three bean chili recipe
    Vegan three bean chili in a white bowl.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.