3 Bean Vegan Chili

3 Bean Vegan Chili

In the winter I love to snuggle up with a nice bowl of chili or soup, they are both perfect for warming up on a cold NYC winter night. Growing up my favorite soup was cream of chicken (yuck) but now I can’t imagine my life without the full hearty spiciness of a good 3 bean chili.

As a mom of picky eaters this meal is something my kids love to eat over rice and with extra carrots. This recipe calls for some spiciness but it balances out with the sweetness of the carrots and corn. Don’t be fooled by the simplicity of the ingredients because each one has a some shine in this sultry spiced chili recipe.

This recipe can also be made in the crockpot and left on simmering for 4-5 hours while you’re out  for brunch on sunday and then take full advantage of the freezer and save it for next week lunch or dinner again.

3 Bean Vegan Chili

Hearty and delicious 3 bean vegan chili recipe, the subtle addition of herbs and spices make this dish one for the entire family to enjoy.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine American


  • Stock Pot or Dutch Oven
  • Stove
  • Blender *Optional*


  • 2 tbsp olive oil
  • 1 medium red onion chopped
  • 6 mini sweet pepper chopped, I like to mix yellow, orange and red
  • 3 medium carrot chopped
  • 3 ribs celery chopped
  • Salt
  • 4 cloves garlic minced
  • 3 tbsp chilli powder divided
  • 2 tsp ground cumin divided
  • 1 1/2 tsp paprika
  • 1 1/2 tsp parsley chopped
  • 2 tsp Cayenne pepper
  • black pepper
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) pink beans rinsed and drained
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups vegetable broth
  • lime slice *optional*
  • avocado *optional*


  • In a dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the onion, peppers, carrot, celery and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, black pepper, half of the divided chili powder, half of the divided cumin, smoked paprika, and parsley, cook about 3 minutes.
  • Add the diced tomatoes and their juices, the drained black bean, kidney and pink beans, vegetable broth (can sub out with water but not as yummy).
  • Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for an hour.
  • Add remaining half of chili powder and cumin to the pot, add in cayenne , parsley and salt to taste, cook for another 20 minutes on low heat. Remove the chili from the heat.
  • ** You can take half of the chill and blend it roughly, then add it back into the pot for a different texture**
  • Top with a squeeze of lime, slices of avocado and serve with warm toasty bread and enjoy.
Keyword Chilli, Vegan, Vegetarian
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