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Home » Recipes » Main Dish

Vegan Three Bean Chili

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Warm and comforting, this Vegan Three Bean Chili with added vegetables is packed with flavor and nutrition. Perfect for cool, autumn nights!

Top view of Vegan Three Bean Chili in a mug with cornbread to the side.

This Vegan Three Bean Chili is an old family favorite. Every year when the temperatures dip I get out the big pot and whip up this oh so delicious all bean chili. Cornbread is the perfect accompaniment to a warm, spicy bowl of chili so I also like to bake up this one for a hearty meal that satisfies.

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  • ingredients
  • instructions
  • substitutions
  • variations
Side view close up of chili in mug with a spoon.

ingredients

  • olive oil
  • carrots
  • celery
  • onion
  • garlic
  • tomato sauce
  • fire roasted tomatoes
  • kidney beans
  • black beans
  • garbanzo beans
  • chili powder
  • cumin
  • garlic powder
  • onion powder
  • cayenne pepper
  • smoked paprika
  • salt and pepper

See recipe card below for quantities.

Top view close up of chili in a mug.

instructions

First things first, thinly slice carrots and celery and chop onion. Heat oil in a large pot and add carrots, celery and onion, sauté for 8-9 minutes. Add garlic and sauté for 30 seconds. Add the sauce, tomatoes, beans and spices. Bring to a boil then reduce heat to a simmer. Continue simmering for about 10 minutes then taste and adjust seasonings to your liking. Simmer for at least 10-15 minutes longer until carrots and celery are tender. For richer flavor, simmer longer stirring occasionally.

Hint: You can use dry beans that are prepared ahead of time or canned beans. If using canned beans, be sure to drain and rinse.

substitutions

  • beans: Use any combination of beans you prefer. Pinto, cannellini, great northern all work well.
  • vegetables: Instead of carrots and celery you can use corn, bell pepper, sweet potato, etc.
Side view of steaming chili in a red mug.

variations

  • extra spicy: increase the cayenne pepper for more spice.
  • less spicy: reduce or omit the cayenne pepper and green chilis according to preferences.
Chili with cornbread crumbles over the top in a red mug.

If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Print
Vegan Three Bean Chili
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course
Author: Melissa
Ingredients
  • 1 cup kidney beans
  • 1 cup black beans
  • 1 cup garbanzo beans
  • 3 carrots, sliced thinly
  • 2 celery ribs, sliced thinly, optional
  • 1-2 cans tomato sauce This will depend on how thick you like yours. I use one.
  • 1 can fire roasted tomatoes with green chilies
  • small onion, diced finely
  • 2-3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ -½ teaspoon cayenne pepper Depending on desired spiciness.
  • salt and pepper to taste
Instructions
  1. Heat oil over medium heat in a large saucepan. Add carrots, celery, and onions and sauté for about 8-9 minutes. Add minced garlic and continue to sauté for 30 seconds longer.

  2. Add tomato sauce, diced tomatoes with their juice, beans, and seasonings and stir. Bring to a boil and then lower heat to a gentle simmer.

  3. Simmer undisturbed for 10 minutes and then taste and adjust seasonings to you liking.

  4. Continue to simmer at least another 10-15 minutes or until carrots are tender and heated through. You can serve at this point or it can simmer longer for even better flavor. I usually simmer mine for about 40 minutes. Serve with a chunk of cornbread if desired. 

Recipe Notes

I use dry beans that I prepare ahead of time. You can use canned beans just be sure to drain and rinse.

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Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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