This easy vegan three bean chili is the ultimate comfort dish for fall and winter! Made in one pot and ready in less than 30 minutes, it's the perfect plant-based option for a quick yet flavorful weeknight meal or meatless Monday.
If you're not feeling a soup then there's nothing more cozy and comforting than a bean chili recipe on a cold day throughout the fall and winter months. It's hearty, satisfying, and loaded with flavor from warm spices!
This three bean chili uses the ease and convenience of canned beans and can be made in a dutch oven, instant pot or slow cooker.
It makes a big batch, so perfect for a crowd or just for us lazy or busy people who don't want to or don't have the time to cook every night of the week!
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Why you'll love this recipe
- It's quick and easy to make. This chili is a hands-off recipe for the most part, uses pantry staples, and is ready to serve in less than 30 minutes.
- This meatless chili recipe is allergen-friendly! It's healthy, vegetarian, vegan, gluten-free, soy-free, sugar-free and can be made oil-free.
- It's super satisfying! This chili is high in plant-based protein, fiber, vitamins and minerals while still being low calorie. This a high protein chili has 25g of plant-based protein per saving!
- You can make it several ways - in the instant pot, in a dutch oven or large pot on the stove, in a Crockpot/slow cooker. Whatever equipment you have or like to cook with, you'll be able to make this chili!
- It's perfect for meal prep, lunch, dinner or to feed a crowd! This vegetarian chili makes a whopping 6-8 servings. If you don't eat it all right away, don't worry, this tastes even better the next day. Plus, it's freezer-friendly.
- It's incredibly customizable. If there's something you don't like or something you want to add, you can easily do so without messing up the recipe!
Ingredients
- Beans: it wouldn't be a proper three bean chili without 'em! This recipe calls for canned red kidney beans, black beans, and pinto beans, but you can use whatever variety of beans you prefer or have on hand. You could use dry beans, but I don't really recommend it as the cooked beans keep this recipe easy.
- Corn: I love adding corn to my chili, I feel like it adds a touch of sweetness to help balance the flavor! This recipe calls for canned whole kernel sweet corn.
- Tomato Sauce: as our liquid! This chili does not use diced tomatoes but depending on the tomato sauce you choose, you may some chunks of tomato in your chili.
- Garlic: of course.
- Yellow Onion: for added flavor! You could use a red onion for more intense onion flavor or a white onion for less.
- Vegan Ground 'Beef': I used Gardein's meatless crumbles for this recipe. I have also made this with Beyond Meat Beyond Beef plant-based ground and it works perfectly. This is a great source of plant-based protein!
- Taco Seasoning: feel free to use 1 packet of taco seasoning or make our taco seasoning with chili powder, paprika, cumin, dried oregano, salt, and pepper.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
This is a great recipe as is, but there are so many ways you could successfully switch it up!
- Make this chili spicy by adding in jalapeño peppers, chiles in adobo, chipotle pepper, cayenne pepper, and/or red pepper flakes. As is, this recipe is not spicy (coming from a girl who cannot handle the heat).
- I know not everyone likes to use vegan alternatives so feel free to swap out the meatless grounds with red lentils, diced mushrooms, tofu, seitan, tempeh or textured vegetable protein (TVP).
- Feel free to add in whatever veggies you like! I love adding diced tomatoes, fire-roasted tomatoes, zucchini, sweet potatoes, butternut squash, carrots, mushrooms, celery, red bell pepper, or green bell pepper.
- Take the flavor to the next level by adding some dark chocolate or cocoa powder, tomato paste, beer, soy sauce, or espresso powder.
- Change up the beans! If you don't like certain types of beans, feel free to omit or replace them. Canned white beans like navy beans or great northern beans, or chickpeas would work well in this recipe too.
- Turn this into a no bean vegan chili (a similar idea to Texas chili or Chili con carne) by replacing the beans with hearty vegetables and meat alternatives!
- Make this recipe oil-free by sautéing the garlic, onions, and meatless grounds in a splash of vegetable broth.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
The instructions shown here are for making this chili on the stovetop in a dutch oven but you can also make this in an instant pot or slow cooker. Take your pick!
- In a large pot or 5 quart dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the plant-based ground beef, diced onion and garlic and sauté until the onions are translucent. It's okay if the vegan beef isn't fully cooked yet, it'll continue to cook with the rest of the chili.
- Add in your spices, or your taco seasoning packet. Stir to coat the onion and garlic and let it cook for a minute or two to toast the spices and release the aromatics.
- Add in pinto beans, black beans, kidney beans, corn, and marinara sauce. Stir to combine and then let simmer over medium-low heat for at least 20 minutes but for up to 1 hour, stirring occasionally.
- Taste and adjust, as desired. If the chili is too thick for your liking, add in ½ cup of vegetable broth at a time until desired consistency is reached.
Serving Suggestions
In my opinion, choosing what toppings to pair with chili is the best part (aside from eating it). The possibilities are endless!
Serve with:
- On top of quinoa, brown rice, pasta, spaghetti squash or vegan mashed potatoes
- Wrapped up in a tortilla like a chili burrito
- In corn or flour tortillas
- Veggies like roasted broccoli, cauliflower or brussel sprouts
- A side salad
- Tortilla chips
- Vegan cornbread
Chili toppings:
- Vegan sour cream
- Plain greek yogurt
- Hot sauce
- Vegan cheddar shreds
- Avocado
- Jalapeños
- Diced tomatoes
- Lime Juice
- Fresh cilantro
Expert Tips
- Make your own taco seasoning! This way you have full control over the level of spice and how flavorful the chili is.
- Add the spices early on. Adding the spices during the sauté stages allows for the spices to 'bloom,' making them more potent and complex, ultimately adding more flavor to the end product.
- If the chili is too hearty, add 1 cup of vegetable broth. This will not only add a bit more liquid, but it will also add more flavor. If you don't have vegetable broth, water will work just fine.
Storage & Reheating
Refrigerator: Store leftover chili in an airtight container for up to 1 week.
Freezer: This vegan chili is freezer friendly! Allow the chili to cool completely first then freeze in airtight container or freezer-safe containers for up to 3 months. Thaw at room temperature on the counter or in the fridge.
Reheat: You can either reheat the chili in a pot on the stove or a microwave-safe bowl covered with a paper towel in the microwave. I recommend adding a splash of vegetable broth to revive the consistency of chili.
FAQ
You can! If you choose to use dried beans for you chili, I recommend soaking them overnight, or at least 12 hours, before cooking them. Once soaked, drain the beans and add them to the pot with the marinara sauce, simmering for 20 minutes.
Yes! This instant pot chili is loaded with wholesome, healthy ingredients that contain numerous health benefits. This recipe is also low in calories, but high in protein and fiber, which makes it ideal for filling lunch and weeknight dinners!
Yes to both! See the recipe card below for detailed instructions.
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📖 Recipe
Vegan Three Bean Chili
Ingredients
- 1 tablespoon (15 mL) avocado oil or any cooking oil
- 4 cloves (20 g) garlic minced
- 1 (200 g) medium yellow onion diced
- 1 ¼ cup (140 g) plant-based ground beef (Gardein Ground B'ef or Beyond Meat)
- 2 tablespoons (12 g) chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 1 can (28 oz) tomato sauce
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) pinto beans, drained & rinsed
- 1 can (15 oz) corn, drained & rinsed
- OPTIONAL: ½ cup up to 1 cup vegetable broth to thin - I typically do not use this
Topping Suggestions:
- Vegan sour cream
- Vegan cheddar shreds
- Tortilla chips
- Avocado
- Lime
- Fresh cilantro
- Jalapeños
Instructions
Dutch Oven/Stove Top Instructions
- In a large saucepan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add diced onion, vegan ground beef crumbles, and garlic. If you're adding in any more veggies like carrots or mushrooms, add them now. Sauté for 5 to 10 minutes or until the onions are translucent.1 tablespoon avocado oil, 4 cloves garlic, 1 medium yellow onion, 1 ¼ cup plant-based ground beef (Gardein Ground B'ef or Beyond Meat)
- Add in all of the spices, stir to coat the onion, garlic, and crumbles and let cook for another minute or two.2 tablespoons chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper
- Add in pinto beans, black beans, kidney beans, corn, and tomato sauce. Stir to combine and then let simmer over medium-low heat for at least 20 minutes or up to 1 hour, stirring occasionally.1 can tomato sauce, 1 can black beans, drained & rinsed, 1 can kidney beans, drained & rinsed, 1 can pinto beans, drained & rinsed, 1 can corn, drained & rinsed
- Taste and adjust seasonings as desired. If it's too thick, add in some vegetable broth until desired consistency in reached.OPTIONAL: ½ cup up to 1 cup vegetable broth
Instant Pot Instructions
- Add the olive oil to the instant pot and press the sauté function. Add the diced onions, garlic and vegan ground beef and sauté for 5 minutes or until the onions are translucent.
- Add in the spices and stir to coat, sautéing for another 1 to 2 minutes.
- Add in all remaining ingredients and stir to combine. Turn off the sauté function by hitting cancel.
- Close the instant pot and make sure it's sealed. Then, select manual mode and cook on high pressure for 10 minutes. Then press cancel to allow for natural pressure release for 10 minutes, then carefully set the valve to 'venting' to release any remaining pressure. If you're in a hurry, carefully press quick release. Only remove the lid when it finishes releasing, there should not be any more steam coming out.
- Give a good stir and taste to adjust according to your preference. If the chili is too thin, close the lid and let it sit to thicken for 5-10 minutes. If it's too thick, stir in ½ cup of vegetable stock at a time until desired consistency is reached.
Slow Cooker Instructions
- Sauté the meatless ground beef, onions and garlic in a pan on the stove for 5-6 minutes until the onion is translucent
- Add the cooked onions, garlic and meatless crumbles to the slow cooker along with the rest of the ingredients.
- Cook on low for 8 hours, or cook on high for 4 hours.
To Serve
- Serve as is or over rice or quinoa and top with your preferred garnishes. I personally chose lime juice, vegan sour cream, vegan cheddar shreds, and avocado. Tortilla chips are always a good idea!
Judy says
PERFECTION!! I've made this vegan chili in both my instant pot and just on the regular stove and it came out perfectly both ways. It's great throughout the week - I just add a little vegetable broth before I reheat it.
Pinch of Parsley says
Hi Judy! So happy to hear this recipe worked out well with either method and that you've been loving it!
Paige says
I make this three-bean chili almost as often as the chickpea curry. It's awesome for meal prepping lunches and it packed with plant-based protein. I like heat so I always add a jalapeño and/or some red pepper flakes to really kick it up a notch. My personal favorite pairing for this dish are Late July sea salt and lime tortilla chips!
Pinch of Parsley says
Adding a jalapeno is genius!! Thanks so much Paige, glad this is a staple recipe for you.
Lauren says
This is the best chili ever - love that you can make it so easily in one pot!
Jess says
This chili is SO good!! It was so easy to make. I made it on a Sunday for food prep and it lasted me the whole week. Ate it everyday - absolutely delicious!
Pinch of Parsley says
Ahh! Thanks Jess, I'm so happy to hear that! 🙂
Pinch of Parsley says
The best 🙂 but I'm biased.