THREE BEAN CHILI, quick & easy

This vegan three bean chili is the best recipe to make when in a hurry or in cold rainy night.
Recipe
Hands holding a ceramic bowl of tomato soup garnished with fresh cilantro, crumbled crackers, and a dollop of sour cream evoke the comforting warmth of a three bean chili. A wooden-handled spoon rests inside the bowl on a red and white checkered cloth, with spilled crumbs and a cilantro sprig scattered whimsically.




About this recipe

This quick vegan three-bean chili is hearty, comforting, and comes together in under 20 minutes. It’s one of those back-pocket recipes for when the fridge is nearly empty, you’re short on time, or it’s cold and rainy outside. While chili isn’t traditionally Mexican—it’s a Tex-Mex classic—this plant-based version still delivers those cozy, bold flavors we all crave.

Why will you love this recipe?

If you’re like me, maybe chili didn’t sound too exciting at first. But once I made it, I was hooked. It’s satisfying, flavorful, and super flexible. Whether you’re using pantry staples like canned beans and roasted red peppers or going fresh from scratch, this recipe always comes through. Plus, it’s naturally vegan and full of good-for-you ingredients.

Ingredient notes

Bowls with diced red bell peppers, chopped onions, and corn are arranged on a light surface. A small bowl holds sliced garlic, while a square dish contains mixed spices with a wooden spoon—all ingredients perfect for crafting a hearty three bean chili.
  • Red Bell Pepper. Use raw, roasted, or even jarred if that’s what you’ve got.
  • Beans. I enjoy a combination of black beans, navy beans, and red kidney beans. Chickpeas and pinto beans also work well.
  • Corn. Fresh or frozen work—no need to thaw frozen corn ahead.
  • Tomato. Use canned tomato puree or blend fresh tomatoes. Whatever’s on hand.
  • Spices. Oregano, marjoram, cumin, and chili powder give this chili its signature depth.
Three open cans of beans on a white surface evoke thoughts of a hearty three-bean chili. The top can holds light-colored beans, the middle has dark brown beans in liquid, and the bottom features red kidney beans. A few dark beans lie beside a wooden spoon on the right.

How to make this easy three-bean chili

  • Start with flavor.
  • Add bell pepper.
  • Build the chili: Add the beans, corn, tomato, spices, salt, and pepper. Stir, cover, and simmer for about 15 minutes on low. If using fresh tomatoes, let it cook a little longer.

Variations

A red pot brimming with vibrant three bean chili is shown. The hearty mix features kidney beans, black beans, corn, tomatoes, and a chunky broth. A wooden spoon rests inside the pot, blending the ingredients. The pot sits on a light surface, highlighting its deep color and robust contents.

How to serve the vegan three-bean chili

  • Serve it with sliced avocado and a good spoonful of vegan  Mexican crema made with cashews, almonds, or tofu.
  • Use fresh herbs such as cilantro or oregano. Sliced scallions, green onions, and jalapeños make the perfect spoonful.
  • I also finish this vegan chili with crushed corn tortilla chips or a good slice of cornbread.
  • A handful of cheddar cheese.
A bowl of three bean chili garnished with cilantro and a dollop of sour cream sits on a folded red and white striped cloth. The bowl rests on a light-colored surface, surrounded by scattered crumbs and a spoon with a wooden handle nearby. Fresh cilantro leaves add a touch of green in the background.

Home cook to home cook tips

  • Canned beans: Look for beans with just water and salt—no additives.
  • Quick clean tip: Rinse the outside of cans before opening. You never know where they’ve been.
  • Consistency check: If the chili gets too thick, just add a splash of water or vegetable broth.
  • Taste and adjust: This recipe is a guide—season to your liking.
Print Recipe Pin Recipe
A ceramic bowl brimming with three bean chili is topped with sour cream and cilantro, resting on a folded red and white striped napkin. A spoon with a wooden handle lies nearby on the light surface. Crushed crackers are scattered around, while a sprig of cilantro adds a fresh touch.

Vegan Three-Bean Chili

Alejandra Graf
This vegan three bean chili is the best recipe to make when in a hurry or in cold rainy night.
5 de 5 votos
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 6 people
Calories 261 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 tablespoon olive oil or any neutral vegetable oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper chopped (raw or roasted)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz navy beans, drained and rinsed
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 cups tomato puree canned or homemade
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • 1 teaspoon chili powder adjust to taste
  • Salt and freshly ground black pepper to taste
  • Water or vegetable broth as needed to adjust consistency

Instructions
 

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, garlic, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and fragrant.
  • Stir in the chopped bell pepper. If using raw, cook for 3 to 4 minutes until slightly softened. If using roasted, proceed directly to the next step.
  • Add the black beans, navy beans, red kidney beans, corn, tomato puree, cumin, oregano, marjoram, chili powder, salt, and pepper. Stir well to combine.
  • Cover the pot and reduce the heat to low. Simmer for 15 minutes, stirring occasionally. If using fresh tomatoes or if the mixture is too thick, allow an extra few minutes and add a splash of water or vegetable broth as needed.
  • Taste the chili and adjust seasoning as needed. Add more chili powder for heat, or additional salt and pepper to taste.
  • Ladle into bowls and serve hot with your favorite toppings such as avocado, vegan crema, chopped herbs, or tortilla chips.

Notes

  • Beans can be swapped with any variety you have on hand, such as chickpeas, pinto, or lima beans.
  • To make this chili more filling, add cooked brown rice or diced sweet potato during the simmering step.
  • Leftovers keep well and taste even better the next day. Storage Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in airtight containers or silicone freezer bags for up to 3 months. Reheat gently and adjust seasoning as needed after thawing.

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 46gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 73mgPotassium: 985mgFiber: 13gSugar: 6gVitamin A: 406IUVitamin C: 26mgCalcium: 131mgIron: 6mg
Keyword beans

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 5 votes (1 rating without comment)
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