Easiest vegan three bean chili

If you’re in search of a protein-packed smoky chili recipe that is easy and quick to make, this recipe is perfect for you. In just 30 minutes, you’ll have a hearty and delicious vegan three-bean chili ready for dinner. Instant pot and stove top directions available. This recipe is perfect for busy days, meal prep, or any day you need a comforting and healthy meal.

Jump to:

• ❤️ Why you’ll love this recipe
• 🧂Ingredient notes
• ↩️Substitutions
• 👩‍🍳Expert tips
• 🔪Instat pot directions
• 🥄Stove top directions
• ❄️Storing and making ahead
• 🥣 Serving suggestions
• ❓FAQ’s
• 🍝 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

• 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.
• 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.
• Pasta sauce – I like to use pasta sauce instead of tomato paste to thicken up the chili. The hint of sweetness helps to balance out all of the flavors.
• 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.
• Seasonings – I love the mixture of chili powder, cumin, garlic powder, smoked paprika, sea salt and pepper.
• Cocoa powder – This helps give a nice and deep richness and balance out the flavors. I highly recommend some.
• Olive oil: Olive oil is used to sauté the onions and garlic. It’s a healthy source of monounsaturated fats and antioxidants.

↩️Substitutions

• You can use fresh corn instead of frozen corn.
• You can use 3 tablespoons of tomato paste instead of pasta sauce. But also add in one tablespoon of sugar.
• 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

🔪Instat pot directions

Make sure to scroll down to the recipe card for the full ingredients list and instructions!

1. Turn your instant pot to sauté and add a tablespoon of water or a teaspoon of oil.
2. Sauté the onions, garlic, and spices for about 5 minutes until the onions are translucent.
3. Add in the rest of the ingredients and mix well.
4. Put the lid on, close the valve, and set the pressure cooker to high for 10 minutes.
5. Let the pressure slow release.
6. After it’s cooked, let it cool down a little bit before serving.
7. Serve with vegan cornbread, vegan sour cream & cheese, or a fresh loaf of bread.

🥄Stove top directions

Make sure to scroll down to the recipe card for the full ingredients list and instructions!

1. 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.
2. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until they become fragrant and start to soften.
3. Add the chili powder, taco seasoning, cocoa powder, cumin, chipotle powder or smoked paprika, and cayenne pepper (if using) to the pot. Stir well and cook for 1-2 minutes until the spices become fragrant.
4. Add the can of fire roasted tomatoes, frozen corn, pasta sauce, water, and vegetable bouillon cube to the pot. Stir everything together until the bouillon cube is dissolved and the ingredients are well combined.
5. Add the cans of black beans, pinto beans, and kidney beans (drained and rinsed) to the pot. Stir everything together until the beans are well coated in the tomato sauce.
6. 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.
7. After 30-40 minutes, taste the chili and add salt to your preference. You can also adjust the seasoning at this point if necessary.
8. Serve the vegetarian chili hot, topped with a dollop of salsa or dairy free sour cream if desired. Enjoy!

Note: 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.

❄️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 bread or this vegan blt sandwich made with tofu bacon.
• Pair with a fresh salad or roasted vegetables.
• Serve with a baked potato or sweet potato.

❓FAQ’s

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

📖 Recipe