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?
- Freezes beautifully — even better the next day.
- Ready in just 30 minutes — weeknight perfection.
- Packed with plant-based protein and fiber.
- Uses pantry staples (canned beans + spices).
- Naturally vegan and gluten-free.
Ingredient notes
- Red Bell Pepper. Use raw, roasted bell pepper, or even jarred if that’s what you’ve got.
- Beans. I love 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.
How to make this easy three-bean chili
- Start by developing flavor by sauteeing the aromatics.
- Then add the bell pepper.
- 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
- More Vegetables: Add chopped sweet potato or butternut squash for extra heartiness.
- Spicy: Add chipotle in adobo or diced pickled jalapeños.
- Protein boost: Stir in cooked quinoa or brown rice for a full meal.
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.
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, add a splash of water or vegetable broth.
- Taste and adjust: This recipe is a guide—season to your liking.
Vegan Three-Bean Chili
This hearty vegan three bean chili is smoky, cozy, and ready in just 30 minutes. I make it with black, navy, and kidney beans simmered in a rich tomato base, it’s the kind of comforting bowl I crave on a cold, rainy night — simple, nourishing, and full of flavor.
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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨