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Easy Three Bean Vegan Chili Recipe

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4.1 from 89 reviews

This easy vegan three bean chili is a hearty and flavorful dish perfect for a quick weeknight dinner. Packed with black beans, kidney beans, and pinto beans, simmered with diced tomatoes, aromatic spices, and a touch of cocoa powder or dark chocolate for depth. Served with fresh toppings like green onions and cashew sour cream, it pairs wonderfully with cornbread or grains for a satisfying meal.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil or 1/4 cup water (for water sauté)
  • 1 large onion, diced
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 2 jalapenos, seeds removed and diced (a few seeds okay for extra heat)
  • 3 tablespoons chili powder
  • 1 teaspoon chipotle powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes, with juices
  • 1 tablespoon cocoa powder or small piece of dark chocolate (about 1/2 oz), optional
  • 1 1/2 cups water or vegetable broth, plus more if needed
  • Mineral salt & pepper, to taste

Toppings & Serving Suggestions

  • Green onions, sliced
  • Cashew sour cream
  • Lime wedges

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté the diced onion for about 7 minutes, or until tender and translucent. Then add minced garlic, diced jalapenos, chili powder, and chipotle powder. Cook for an additional 1 minute until fragrant.
  2. Simmer Chili: Add the drained and rinsed black beans, kidney beans, pinto beans, canned diced tomatoes with juices, and cocoa powder or dark chocolate (if using) into the pot. Pour in 1 1/2 cups of water or vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot slightly ajar and let it simmer for 15 to 20 minutes, stirring occasionally. Add more water if the chili becomes too thick. Taste and season with mineral salt and pepper as needed.
  3. Serve: Spoon the chili into bowls and garnish with sliced green onions, a dollop of cashew sour cream, and lime wedges. For a more complete meal, serve alongside vegan sweet chia cornbread, jalapeno cornbread muffins, baked potatoes, sweet potatoes, rice, or quinoa.
  4. Store: Leftovers can be kept covered in the refrigerator for 5 to 6 days. For longer storage, freeze in freezer-safe containers for up to 2 to 3 months.

Notes

  • You can substitute olive oil with water for sautéing to reduce fat content.
  • Adjust the heat level by adding or reducing jalapeno seeds.
  • The cocoa powder or dark chocolate adds depth and richness but is optional.
  • Add more liquid during simmering if the chili gets too thick.
  • Serve with vegan cornbread or grains for a complete, hearty meal.
  • Properly stored leftovers freeze well and maintain quality for a couple of months.

Find it online: https://recipethrive.com/easy-three-bean-vegan-chili-recipe/