Easy Three-Bean Chili
This quick and easy Three Bean Chili recipe is warm, cozy and ready in 30 minutes. It’s a hearty vegan chili and perfect for a healthy lunch, dinner or meal prep idea!
Calling all chili lovers! A good chili recipe is a must. A few of my back-pocket favorites are this Quinoa Chili Verde, Butternut Squash Chili, Easy Vegetable Chili, and hearty Ultimate Tempeh Chili.
This Three Bean Chili is another vegan version loaded with flavor, protein, and fiber. Plus, it’s easy to put together, so you can have dinner on the table fast!
It has a spicy kick from chipotle and a secret touch of cocoa (you can thank me later!), and is delicious and satisfying. Plus, it’s budget-friendly, a meal-prep lover’s dream, and perfect for game days too!
When the chilly weather sets in, cozy up with a bowl of this hearty 3-bean chili!
Ingredient Notes
This recipe simmers onion, garlic, jalapeno, three kinds of beans, tomatoes, a robust spice blend, and a hint of cocoa for rich depth.
- The Beans — A trio of kidney beans, black beans, and pinto beans delivers hearty texture and tons of plant-based protein + fiber. Swap in your favorites or use what’s in the pantry – no rules here!
- Aromatics — Onion, garlic, and jalapeno build a flavorful base with just the right touch of heat. Adjust the jalapeño seeds for milder or spicier flavor.
- The Spices — Chili powder and chipotle powder create that bold flavor. Start with the listed amounts, then adjust to your taste – more chipotle for extra smokiness!
- Liquids — Vegetable broth adds the best depth (water works in a pinch), keeping everything juicy and flavorful as it simmers.
- My Favorite Secret Ingredient — A small amount of unsweetened dark cocoa (70%+ cacao) adds incredible richness and umami without tasting chocolatey. It’s my go-to trick for elevating any chili – it makes this one unforgettable!
How to Make Three-Bean Chili
This bean chili is super simple: just saute, dump, and simmer in one pot!
- Sauté the base. Heat olive oil (or broth for an oil-free option) in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in minced garlic, diced jalapeño, chili powder, and chipotle powder. Cook 1 minute until fragrant.
- Add everything and simmer. Stir in the rinsed beans, diced tomatoes (with juices), a bit of unsweetened dark cocoa, and vegetable broth. Bring to a boil, then reduce the heat and simmer 15-20 minutes, stirring occasionally.
- Taste and serve. Taste and adjust: add salt, pepper, more spice, or lime juice if needed. Let it rest a minute—the flavors get even better! Ladle into bowls and top away.
Serving Suggestions
Chili shines on its own but is irresistible with fresh toppings. Serve hot and customize!
Classic Garnishes: Sliced green onions (or chives) for freshness, a generous squeeze of fresh lime for bright acidity, and a dollop of Vegan Sour Cream to cool the spice.
More Topping Ideas: Diced avocado or guacamole for creaminess, chopped fresh cilantro, pickled jalapenos for tangy heat, crushed tortilla chips for crunch, or a sprinkle of shredded vegan cheese. All are delicious!
Perfect Pairings: Break up a slice of vegan Sweet Chia Cornbread or Jalapeno Cornbread Muffins right into your bowl. Or serve over Sweet Potatoes, rice, or quinoa for extra heartiness.
Now your work is done, enjoy!
Storage & Freezing
This bean chili stores and freezes well, making it a great option for batch cooking and meal prep.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop or in the microwave until steaming hot.
- Freezer: Freezes beautifully for 3-6 months. Cool completely, then portion into freezer-safe containers (affiliate link) or bags (leave a 1/2-inch headspace for expansion). Thaw in the fridge overnight or defrost in the microwave, then reheat (add a splash of broth if thickened).
- Meal Prep Tip: Individual portions make quick grab-and-go meals. Leftovers taste even better!
Can I freeze it with toppings? No—add fresh toppings (like green onions, lime, vegan sour cream) after reheating for the best texture.
More Recipes You’ll Love!
- Sweet Potato + Black Bean Chili
- Chili Stuffed Sweet Potatoes
- Vegan Goulash (American Style)
- Cajun Red Beans and Rice
- Sweet Potato & Quinoa Chili
- Vegan Irish Stew
If you try this easy 3-bean chili recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
EASY THREE BEAN CHILI
- Total Time: 30 minutes
- Yield: Serves 4
Description
This quick and easy three-bean chili is made with everyday basics and comes together in just 30 minutes in one pot. It’s full of classic chili flavor and plenty of plant-based protein with minimal effort. Perfect for a cozy dinner and makes great leftovers!
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1 large onion, diced
- 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
- 2 jalapenos, seeds removed and diced (a few seeds ok 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 (28oz) 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, + more if needed
- mineral salt & pepper, to taste
To garnish
- green onions, sliced
- cashew sour cream
- lime wedges
Instructions
Sauté: In a large pot, heat olive oil over medium heat. Sauté the onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili, and chipotle powder, cook for 1 minute, or until fragrant.
Simmer: Add the beans, tomatoes, chocolate, and liquids; bring to a boil, reduce the heat, cover askew, and simmer for 15 – 20 minutes, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.
Serve with the sliced green onions, cashew sour cream, and vegan sweet chia cornbread or jalapeno cornbread muffins. Or serve over baked potatoes or Sweet Potatoes, rice, or quinoa for extra heartiness. Enjoy!
Serves 4
Store: Leftovers can be kept, covered, in the refrigerator for 5 – 6 days. To keep longer, freeze in freezer-safe containers for up to 2 – 3 months.
Notes
Mix and match your beans to whatever you like or have on hand.
Add veggies if you like, such as chopped celery, carrots, bell peppers, corn, etc, delicious! Adding more vegetables will make this go further, giving about 5 servings.
More topping ideas: Diced avocado or guacamole for creaminess, chopped fresh cilantro, pickled jalapenos for tangy heat, crushed tortilla chips for crunch, or a sprinkle of shredded vegan cheese. All are so yummy!
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Chili, Entree
- Method: Simmer
- Cuisine: American, Vegan
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How much is a serving? One cup. Making this now based on the comments.
I’d say each serving is about 1 1/2 – 2 cups. I hope that helps. Enjoy!
I’ve made this recipe several times and decided to can it this time around. Made as written, although I doubled it and substituted 3 of the TBS chili powder with paprika and homemade ground peppers. I also added 1.5 cups of Tromboncino squash. Made 8 pints to fill the pressure canner with one bowl left for lunch!
delicious! i don’t always make veggie meals, so this recipe and your instructions on how you can substitute ingredients really helped me out. Thank you
Very hearty & delicious!! I used only 1 jalepno & less chili powder
I added corn and used a mix of sweet and smoked paprika since I had no chipotle powder on hand. I also only had a pickled jalapeño on hand. Turned out great! Imminently flexible and delicious.
Can’t wait to try this on angel hair pasta
This is my favorite chili recipe ever! The only thing I do different is sub chili powder for chipotle, and one jalapeño instead of two. It’s a heavenly recipe, thank you!
I didn’t have jalapeño so I substituted a can of Rotelle tomatoes and then used a shaker can (15oz) of diced. It’s amazing! Lately, I have served it over an airfried yam for a heartier meal. This recipe doesn’t disappoint!