Vegan 3 Bean Chili Recipe

Vegetarian Chili Recipe – Whether you need a quick healthy dinner on the table in the next 45 minutes or you’re looking for an easy & budget-friendly recipe, this Vegan 3 bean Chili has got you covered! It’s a healthy chili recipe that is perfect for a healthy lunch, dinner, or your Sunday meal prep idea! Truly, one of my favorite vegan recipes!

Why You’ll Love Vegan 3 bean Chili

• Vegan, gluten-free, and a healthy vegetarian recipe
• An easy one-pot recipe
• Hearty, cozy, and full of flavor
• Great budget-friendly meal prep recipe 
• Packed with plant-based protein
• Comforting, filling, and satisfying
• Great freezer-friendly recipe 
• Made with wholesome, healthy ingredients
• Great for weeknight dinners

Ingredients for Vegan 3 Bean Chili 

The ingredients for vegan 3 bean chili or vegetarian chili can greatly vary from recipe to recipe. Though most of the recipes will include at least fresh or canned veggies, crushed or diced tomatoes, 2 to 3 types of bean, vegetable broth or water, and some fresh chili pepper (you may use either chopped raw chilies or chili powder or cayenne powder).

Vegan 3 bean chili contains the following Ingredients: 

• Bean: this vegan chili calls for a mixture of at least 2 to 3 beans that is black beans, kidney beans, and white or pinto beans. But you can use any beans as per your preference or availability. 
• The spices: this vegetarian chili is loaded with lots of aromatic spices. I love to add a perfect combination of chili powder, cumin, coriander powder, paprika, and oregano. 
• Veggies: crushed tomatoes, chopped onions, corn, and bell peppers
• Aromatics: ginger,  garlic, and bay leaves
• Liquids: you can use either water or vegetable broth, I would recommend using vegetable broth, it would enhance the flavor of the chili.

How To Make Vegan 3 bean Chili 

• Heat a large pot over low to medium heat and add olive oil. Add chopped onions and cook until it becomes soft or translucent. 
• Add chopped garlic, ginger and saute for a few minutes. Add chili powder, cumin powder, coriander, and oregano, and cook for another few minutes. 
• Now to deglaze the pot add a ½ cup of vegetable broth or water. Gently scrape the bottom of the pot and stir everything well. 
• Add the crushed tomatoes along with the juice, stir and cook for 2 or 3 minutes. 
• Then toss in the canned red kidney beans, lentil, and black beans along with the vegetable broth or water. Add and salt and black pepper. And give it a nice stir.
• Cover the pot and turn the flame to medium to high. And let it simmer for a couple of minutes. 
• Then gently stir and cover the pot, turn the heat to low to medium, and let it simmer for another 15 minutes or until the lentils are soft and tender, stirring occasionally. 
• Finally, drizzle 1 tbsp of lime juice and taste and season with the salt and pepper accordion to your taste preference. 
• Serve and garnish the vegetarian chili with sour cream, and freshly chopped cilantro or parsley.

How to make Vegetarian Chili in an Instant Pot

• Turn on the instant pot, select the SAUTE button, and add oil. 
• When the display reads HOT, add chopped onions, chopped garlic, ginger, saute for a few minutes until the onions become translucent or soft. 
• Add all the spices; cumin powder, coriander, chili powder, oregano, and cook for another minute. 
• Add crushed tomatoes along with the juice), beans, vegetable broth, salt, and black pepper. 
• Press the CANCEL button on the instant pot. Secure the instant pot lid and turn the pressure release valve to the SEALING position. 
• Now select the MANUAL or PRESSURE COOK and set the instant pot on HIGH for 2 minutes. 
• When 2 minutes is over, allow the instant pot to ist undisturbed for the next 10 minutes NPR (natural pressure release). Then gently turn the pressure release valve to a VENTING position to release the rest of the steam.

FaQs about Vegan 3 Bean Chili

What kind of beans are in Vegetarian or Vegan Chili? 

There is no fixed list of beans that you must use for this vegan or vegetarian chili. You can substitute the beans and use your preferred or whatever you have in your kitchen pantry right now! 

Personally, I love to use black beans, kidney beans, and one lentils or white beans (pinto beans) as they give the vegan 3 bean chili a different texture and flavor. If you like to add your own dried beans, that’s a great option- just make sure to keep the ratio of cooked beans the same.

How to store leftover vegan chili?

Leftover vegan 3 bean chili will keep for 5 to 6 days in the refrigerator, make sure to stop the vegan chili in an airtight container. You can reheat the vegan chili on the stovetop or the microwave. It makes a great budget-friendly meal prep option for a week with cornbread or white or brown rice on the side!

Can you freeze vegan chili or vegetarian chili?

Three bean chili freezes wonderfully! Freezing the chili is a great way to further extend the shelf life of it. It’s a great freezer-friendly meal as you can cook a large batch of it and store it in separate containers to ensure you have a quick meal on hand for frantic weeknight dinner or quick lunches! 

Make sure to keep the leftover in an airtight container or heavy-duty freezer bags. Correctly stored, vegan chili will last 3 to 4 months in the freezer!

Easy & Quick  Meal Prep Recipes! (Budget-friendly) 

• Vegan Thai Red Curry 
• Red Kidney Beans Curry (Vegan & Gluten-free)
• Cauliflower Curry (vegan & GF)
• Potato Curry 
• Chickpea Butternut Squash Curry 

Vegan 3 Bean Chili Recipe Or Vegetarian Chili

Print

Serves: 6 Prep Time: 10 Cooking Time: 25 25

Nutrition facts: 185 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

• 2 tbsp olive oil
• 1 ½  yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 tbsp chopped Ginger 
• 1 ½   tbsp chili powder
• ½  tbsp cumin powder 
• 1 ½  tbsp cumin
• 1 tsp dried oregano
• 1 tsp diced chiles in adobo
• 2 (15 oz.) cans dark red kidney beans, drained and rinsed
• 1 Cup Frozen Corn Kernels
• 1 (15 oz.) can Black beans, drained and rinsed
• 1 cup uncooked split red lentils
• 1 (28 oz.) can crushed tomatoes or diced or tomatoe puree
• 1 ½  cups vegetable broth or water
• 1 tbsp lime juice
• 1 tbsp Kosher salt (or as per taste)
• ¼ tbsp fresh cracked pepper

Instructions

• Heat a large pot over low to medium heat and add olive oil. Add cumin and chopped onions and cook until it becomes soft or translucent. 
• Add chopped garlic, ginger and saute for a few minutes. Add chili powder, cumin powder, coriander, and oregano, and cook for another few minutes. 
• Now to deglaze the pot add a ½ cup of vegetable broth or water. Gently scrape the bottom of the pot and stir everything well. 
• Add the crushed tomatoes along with the juice, stir and cook for 2 or 3 minutes. 
• Then toss in the canned red kidney beans, red lentil, and black beans along with the vegetable broth or water. Add and salt and black pepper. And give it a nice stir.
• Add corn and Cover the pot and turn the flame to medium to high. And let it simmer for a couple of minutes. 
• Then gently stir and cover the pot, turn the heat to low to medium, and let it simmer for 15 minutes or until the lentils are soft and tender, stirring occasionally. 
• Finally, drizzle 1 tbsp of lime juice and taste and season with the salt and pepper accordion to your taste preference. 
• Serve and garnish the vegetarian chili with sour cream, and freshly chopped cilantro or parsley.

Want some more Mexican Inspired dishes for Cino de mayo or for your next Mexican feast? 

More Vegan Curry Recipe: 

• Red Lentil Curry
• Chickpea Tikka Masala