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Vegan three bean chili in a white bowl topped with dairy free sour cream and chives.
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5 from 2 votes

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Maria

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
  • 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