This Three Bean Chili is a delicious and filling vegan meal that will really warm you up. Made with chipotles, spices, and veggies, it has the perfect mix of flavor and heat.
This Three Bean Chili is so good and you will really appreciate it during the colder months. Warm, spicy, and filling, it makes a yummy dinner or lunch. In fact, the flavors only get better as it sits, so these leftovers are going to go quick. Made with chipotles in adobo sauce to add a smoky element and jalapenos for heat, this simple dish can be made as spicy as you like.
This vegan chili is really versatile and you can change up the beans, spices, or vegetables so the dish works with what your family likes and also what's in your pantry. I love how easy it is, and most of the cook time is spent simmering, so you can take care of other things while dinner is finishing up. Let's look at what you'll be using to make this tasty Three Bean Chili.
Video Tutorial
What you'll need
- Olive Oil. Or any other oil.
- Onion. Yellow, white, or red.
- Garlic. Fresh garlic is a must here.
- Jalapenos. Optional, but recommended.
- Beans. Cannelini beans, black beans, and kidney beans.
- Diced tomatoes. I used canned.
- Veggie Broth. Use your favorite kind.
- Chipotles in Adobo Sauce. Adds a very nice flavor and smoky aroma. Read more here: What to do with Chipotles in Adobo Sauce.
- Spices. Paprika, cumin, salt, pepper, and cocoa powder (optional).
How to make it
1. In a large pot, cook the onion in olive oil for 5 minutes over medium heat, until it just starts to turn golden.
2. To the onion, add garlic, jalapenos, chipotles in Adobo sauce, paprika, cumin, salt, and pepper. Cook for 1 minute.
3. Now add the tomato sauce, beans, and cacao powder. Stir everything well.
4. At this point, add the veggie broth and stir again. Bring everything to a boil, reduce the heat to low, and simmer for 30 minutes. Serve.
Tips for the best Three Bean Chili
- Saute the onions well. Cooking the onions until they are soft and golden brings out their natural sweetness, which tastes delicious in this Three Bean Chili. Allow them to just slightly brown.
- Add cocoa powder. It might sound weird, but this ingredient adds a lot of depth of flavor to the chili that you're going to love.
- Use canned beans and tomatoes. This isn't required, but if you're short on time, then doing this will help you prep the chili faster. Just rinse and drain the beans before adding them.
- Let the chili simmer. Rushing this step will steal some of the flavor because simmering allows all the ingredients to meld. You don't want to miss out on the rich flavors that result.
Add-ins and Substitutes
- Substitute other beans. If you don't have these three on hand or prefer others, go ahead and substitute them. Pinto or Great Northern beans are great choices.
- Add vegetables. Bell peppers, spinach, corn, or potato can all be added to this Three Bean Chili for delicious results and even more health benefits.
- Substitute other spices. Try other seasonings in this dish that fit your tastes. Chili powder, curry, cinnamon, or cayenne pepper are common chili flavor boosters.
- Add lentils. Lentils are high in protein and fiber, and are a great add-in to chili. Brown or green lentils are usually best for this type of recipe, but you can use whatever variety you like.
How to Store
You can store this Three Bean Chili in the refrigerator for 5-6 days in an airtight container. You can also freeze it for up to 3 months. Just scoop the chili into a freezer ziplock bag and let it freeze flat, then store it vertically to save room. Thaw and warm in the microwave or on the stove top when you are ready to serve.
What to Serve with it
- With toppings. Serve a bowl of this Three Bean Chili with chives, avocado, vegan cheese, and plant-based sour cream.
- With cornbread. Hot cornbread muffins with vegan butter melting on top is such a treat with chili!
- Alongside salad. Add some greens to the meal with a salad, such as this Napa Cabbage Salad with Corn, Creamy Cucumber Radish Salad, or Tomato and Onion Salad.
- With a side of vegetables. Serve this chili with a side of your favorite veggies. Try this Simple Roasted Broccoli, Grilled Eggplant, Baked Vegan Zucchini Fries, or Simple Vegetable Skewers.
This Three Bean Chili is so flavorful and satisfying. It's the perfect meal on a cold day and versatile enough to make everyone at the table happy. Enjoy it all season long!
More tasty and filling vegan recipes:
- Amazing Lentil Chili
- Easy Zucchini Chickpea Curry
- Coconut Lentil Curry
- Cabbage Curry
- Hearty Red Lentil Stew
Three Bean Chili
Ingredients
- 2 tbsp. olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 jalapenos, seeds removed and diced
- 1 tbsp. chipotles in Adobo sauce
- 1 tbsp. paprika
- ½ tbsp. cumin powder
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz.) cannellini beans, drained
- 1 can (15 oz.) kidney beans, drained
- ½ tbsp. dark cocoa powder optional
- 1 can (15 oz.) diced tomatoes
- 1 ½ cup veggie broth
- 1 tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- In a large pot, cook the onion in olive oil for 5 minutes over medium heat, until it just starts to turn golden.
- To the onion, add garlic, jalapenos, chipotles in Adobo sauce, paprika, cumin, salt, and pepper. Cook for 1 minute.
- Now add the tomato sauce, beans, and cacao powder. Stir everything well.
- At this point, add the veggie broth and stir again. Bring everything to a boil, reduce the heat to low, and simmer for 30 minutes. Serve.
Notes
Add-ins and Substitutes
- Substitute other beans. If you don't have these three on hand or prefer others, go ahead and substitute them. Pinto or Great Northern beans are great choices.
- Add vegetables. Bell peppers, spinach, corn, or potato can all be added to this Three Bean Chili for delicious results and even more health benefits.
- Substitute other spices. Try other seasonings in this dish that fit your tastes. Chili powder, curry, cinnamon, or cayenne pepper are common chili flavor boosters.
- Add lentils. Lentils are high in protein and fiber, and are a great add-in to chili. Brown or green lentils are usually best for this type of recipe, but you can use whatever variety you like.
We really like this recipe and I will use it for my main chilli recipe. I sautéed the onion in a bit of water since I try to follow whole food plant based. I really like the addition of the cocoa powder. I added some frozen corn and frozen peppers to it for colour and more veggies.
I am so glad you liked it, Margaret! Thank you for the rating!