Ever try a vegan chili recipe? It’s DELICIOUS! This meatless three bean chili is rich in flavour from lots of chili powder, cumin and coriander and has a hit of smoky spice from chipotle peppers. It’s super hearty and will warm ya right up on a cold day! Garnish with your favourite toppings!
Hey everyone! How was your weekend? Are you wondering how I’m doing with my meatless March adventure? So, for those of you who aren’t familiar, basically I’d enjoy a whole month of vegetarian-only meals.
Though, I’m not a vegetarian, I absolutely LOVE vegetarian and vegan eats.
This past month, I got a huge hankering for some of my faves like wings and chili….like, big time.
You know when all is going through your mind is that…and you can’t let it go until you have? That was me, lol. Like ‘WINNNNNNGS!’ ‘CHILLLLLLI!’ Good thing I love spicy cauliflower wings and I was covered with this yummy vegetarian chili.
This meatless chili is so hearty, even meat lovers would inhale a huge bowl of it. While it’s no longer meatless March for me, it is meatless Monday so the perfect excuse to chow down on a bowl!
What is Meatless Three Bean Chili Made Of?
You basically have similar components in a meatless chili as you would for a regular meat-based one…except, of course, there’s no meat.
There’s –
- Plenty of beans
- Veggies, like celery, bell pepper and mushrooms
- Aromatics, like onion and garlic
- Canned tomatoes and tomato paste
- Lots of flavourful seasoning
- Cider vinegar
- Oil
Tip—>If you want to add a beef-like texture, try using veggie ground ‘beef’. You can omit one can of beans and replace with some veggie ground ‘beef’, if you like.
I often use veggie ground ‘beef’ and used it in this vegan sloppy joe recipe (so good).
How to Make this Meatless Chili
This three bean chili yields a whole bunch and uses simple pantry staples.
It’s delicious on its own or even over nachos for a Friday night feast. The possibilities are endless!
To make chili all you have to do is –
- In a large pot cook onion until softened.
- Add garlic.
- Next goes tomato paste.
- Mix in bell peppers, spices and seasoning.
- Tomatoes and chipotles go next. Simmer for a bit.
- Beans go next
- Finally, stir in cider vinegar.
- Portion, garnish and enjoy!
What are the Best Beans for Chili?
For this vegan chili recipe (or any chili recipe, really) I often opt for any of the following –
- Black beans
- Kidney beans
- White kidney beans
- Romano beans
- Great Northern beans
Why are Beans So Good for You?
Beans are a staple in our home – both dried and canned. Whenever possible, I buy the unsalted variety of canned beans and, of course, I always rinse them before using.
Beans are not only inexpensive, but they are tasty. Plus, they are absolutely loaded with good-for-you stuff, like fibre, protein, vitamins and minerals.
I use ’em in salads, burgers, soups, dips, and chili on the regular. I can honestly say that I’ve never eaten as many beans as I do now.
How Long Does Three Bean Chili Last in the Fridge?
Once made, this meatless chili recipe will last 3-4 days.
Can You Freeze Chili?
Yes, you can!
This three bean chili freezes really well so it makes for a quick dinner on busy days.
Similarly to my baked beans, if you want to portion it up for later, let it cool, place desired quantity in vacuum seal bags and freeze flat (or use freezer safe bags or containers). Don’t forget to label and date!
How to Garnish this Vegan Chili Recipe
As you know, I’m all about those garnishes for extra flavour and pops of colour. I enjoy any of these –
- Cilantro
- Greek yogurt (A fave of mine. It adds creaminess to the chili and cools it down a touch. I always use it in lieu of sour cream. Plus, it’s protein packed!). If you use yogurt, this will be a vegetarian chili recipe, not vegan. Still totally delish!
- Green onion or diced red or white onion
- Avocado
- Sliced hot peppers
- Diced fresh tomato
- Squeeze of lime
Tips for Making this Three Bean Chili
Canned romano, black bean and white kidney beans were used in this recipe. Use whatever you have on hand (suggestions above). And if you only have one type of bean, that’s a-ok too!
Speaking of beans, as mentioned above, if you can get your hands on ‘unsalted’ varieties go for those. In any case, I always recommend to rinse and drain beans before using in recipes.
Like mentioned above, if you like, you could omit one can of beans and replace with a veggie ground ‘beef’. You can find this in your supermarket, usually right along where you would find tofu and the like.
Brands of canned tomatoes vary in salt. Taste before adding additional salt to ensure it’s right for your taste buds
Don’t have fresh mushrooms on hand, only canned? No worries! Drain those and use an equivalent quantity of canned mushrooms.
Like things more or less spicy? Just adjust the cayenne and chipotle peppers to taste.
If you want to use dried beans and pre-cook them, my friend Karrie from Tasty Ever After has a technique.
Like this Meatless Chili Recipe? You May Enjoy These Too!
- Black Bean Burger – This simple vegan black burger recipe is hearty, flavourful and can be frozen as part of meal prep.
- Lentil Burger – This lentil burger is jam packed with goodness from lentil, quinoa and spices. Garnish to taste.
- Vegan Shepherd’s Pie – Using a veggie ground ‘beef’, lentils and sweet potato, this is a healthier twist on a comfort food classic.
Hope you love this meatless chili recipe as much as we do!
Until next time, take care and chit chat again soon,
~Dawn
P.S. If you think this three bean chili recipe will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO
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Three Bean Chili Recipe {meatless chili recipe}
Ingredients
- 1 tbsp olive oil
- 1 onion -chopped
- 4 cloves garlic -minced
- 3 cups mushrooms -sliced (baby bella or white)
- 2 stalks celery -sliced, about 1/4 inch thick
- 3 tbsp tomato paste
- 2 bell peppers -cut into bite-sized pieces
- 3 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cayenne
- 1 tsp salt -or to taste
- 1/2 tsp black pepper
- 2 796ml cans whole peeled tomatoes -crushed with your hands or mashed with potato masher
- 2-3 chipotles in adobo sauce -chopped (or 1 – 2 tsps of chipotle powder or smoked paprika)
- 19 oz can black beans -rinsed and drained (I used unsalted variety)
- 19 oz can romano beans -rinsed and drained (I used unsalted variety)
- 19 oz can white kidney beans -rinsed and drained (I used unsalted variety)
- 1 tbsp apple cider vinegar
Suggested Garnishes
- jalapeno
- cilantro
- green onion
- avocado
- crushed tortilla chips
- Greek yogurt or sour cream
Instructions
- In a 5-6 quart Dutch oven, heat olive oil on medium heat. Cook onion 3-4 minutes until softened slightly.
- Add garlic and cook 1 minute. To garlic add mushrooms and celery and cook 5 minutes.
- Add tomato paste and stir to combine. Cook 1 minute.
- Add bell peppers, chili powder, cumin, coriander, cayenne, salt and pepper. Stir to combine.
- Add cans of tomatoes and chipotle. Stir to combine. Bring to simmer, cover and cook 15 minutes.
- Add beans, stirring to combine, and cook an additional 10 minutes, covered.
- Stir in apple cider vinegar. Adjust salt to taste. Garnish as desired. Enjoy!
Notes
- Canned romano, black bean and white kidney beans were used in this recipe. Use whatever you have on hand (suggestions above). And if you only have one type of bean, that’s a-ok too!
- Speaking of beans, as mentioned above, if you can get your hands on ‘unsalted’ varieties go for those. In any case, I always recommend to rinse and drain beans before using in recipes.
- Like mentioned above, if you like, you could omit one can of beans and replace with a veggie ground ‘beef’. You can find this in your supermarket, usually right along where you would find tofu and the like.
- Brands of canned tomatoes vary in salt. Taste before adding additional salt to ensure it’s right for your taste buds
- Don’t have fresh mushrooms on hand, only canned? No worries! Drain those and use an equivalent quantity of canned mushrooms.
- Like things more or less spicy? Just adjust the cayenne and chipotle peppers to taste.
Nutrition (estimate only)
It’s weird, when I go meatless for a couple of days I just don’t feel good. But I do love to have a meal or two every day without meat and this chili is just perfect – super hearty and flavorful.
Thanks Marissa! Glad to hear I’m not alone 🙂 Hope you have a wonderful weekend! XO
The colder wintery weather has been creeping in on us here in South Africa so this will be a delicious and comforting dinner to try. I loooooove chili recipes and this is definitely one i am going to be enjoying. 🙂
Me too! Thanks Ashika! Hope you enjoy it 🙂 Stay warm!
Never hang your head in shame for chicken wings! This chili looks absolutely amazing…and if you want to put a little bit of bacon on it, no guilt. 🙂
Don’t be hard on yourself, Dawn. Besides, chicken is also considered to be poultry, so I would say you didn’t eat any meat. Does this make sense?:) And this delicious chili makes sense too as I don’t feel spring coming – this dish is totally appropriate.
Thanks so much Ben 🙂 It’s not spring-like around here yet either – hopefully soon! Hope you’re having a great week!!
Did you really have to say “WINGGGGGGGGS!”? Now, I want some. Your chili may not be wings, but it looks like it would be very satisfying as well. 🙂
Haha 😉 I know, right?? Thank you so much!
I really could go for a big bowl of this today! Another snow storm on the way so need this kind of cozy comfort food!
Oh no for snow! Thanks Lisa! Stay warm 🙂
Aw, as long as you learned, that’s all that matters! Haha I’m not sure I could do it either… But I do love having meatless meals often and this chili looks delicious!! We’re getting more snow here tomorrow, so this would be the perfect little warmup!
Haha – definitely 😉 Thanks Sues! Try and stay warm!!
I love chilli and this veggie version looks amazing!
I do too! Thanks Amy 🙂
wow! this bean chilli looks so delicious! Its so healthy too..
Thanks Priya 🙂
LOL.. you’re too funny. Oh well lololol.
This chili sounds delicious though, and if you can believe it- it’s supposed to SNOW here tonight! I’m so annoyed- it’s supposed to be SPRING! I guess I’ll be makin soup!
Hehehe 😉 Oh no for snow! Yeah, like, bring on spring, am I right? I guess it will be here soon enough…hopefully!! Thanks Sarah!
We love chili in our house! Whether it’s ground beef or turkey, or vegetarian like this one, chili is always super filling and a great way to feed a crowd. Love the smokey flavour you’ve added to this one, and you can’t go wrong loading it up with three different kinds of beans! I’ll be saving this one to try on our next cold, snowy day!
We do too! Thank you Leanne! Hope you’re having an awesome week 🙂
You don’t even have to feel bad about caving – I don’t know how you went as long as you did!! I would be eating wings the first week, haha
You definitely made up for things with this chili though; we love our beans too. So cheap and convenient, and GREAT for you. I need more of these hearty dishes in my dinner repertoire. Pinning for sure! Hope you had a great weekend my friend!
Haha – glad I’m not alone 😉 Thank you Katherine! Hope you get to try this one out soon 🙂
Two weeks is a great job in my book, Dawn! I would have never made it that long. It’s over when I smell steak cooking especially on the grill. This chili is so robust and satisfying that I would not miss the meat at all! In fact, it will be the perfect comfort meal on Wednesday when we get hit with another 8-inches of snow.
Thanks Thao!! Try and stay warm, my friend 🙂
I love three beans combination, I love the combinations and vegetables you have used in this recipe.
Thank you Sadhna 🙂
I always keep a large selection of beans in my pantry and your chili sounds great. I’m with you, as much as I enjoy vegetables I couldn’t go a whole month without eating any meat.
Me too! So convenient! Thanks Karen! Hope you get a chance to try this one out 🙂
Hey, you lasted a long time! Don’t feel bad for caving–wings are kinda hard to resist right? This chili sounds AMAAAZING! I love a good, hearty chili and it’s been pretty cold and gray here for awhile, which means I need some of this deliciousness ASAP! Have a great week, Dawn!
Totally!! Thanks Kelsie! Have a lovely week too 🙂
Well, I would not have lasted even one week. Maybe three days, tops. I love wings too, so not even sure about three days, lol. You did great! This three bean chili does sounds perfect…especially since the weather here is also not giving up.. Snow storm in the mountains last night and snow/rain down here..There will be at least one more before winter is gone, so will have a chance to enjoy chili soon. Pinned!
Haha – good to know 😉 We still have snow here too and the winter jackets are still needed. Hopefully, it’ll warm up soon! Thanks Milena! Hope you like this one 🙂
HAHAHA!! I can imagine it….”I want WINGGGGGGGGS!” I would be the same way, my friend! But this three bean chili sure would carry me far! I’m a fan! Just perfect for these (still) snowy days! Have a great week! Cheers! XOXO
Right?! So happy to hear I’m not the only one 😉 Thanks Annie! Have a great week too! XOXO
I don’t blame you for caving in, Dawn. Not one bit. Funny story: Laura tried the vegetarian thing for a while (before I met her) and chicken wings were her downfall, too. I admit that I do love wings, but I think a good burger would be my downfall. Either way, this chili sounds amazing! We’ve been frigid cold here lately, too (what the heck?? Springs starts tomorrow…officially at least), and a good bowl of this chili would be an excellent lunch idea. I might just have to make that happen!
Burgers are so good too, especially with lots of cheese and onion! It’s cold here too, so I understand!! Thanks so much, David, and try and stay warm 🙂
Great chili! I don’t really miss the meat in chili. Now wings. That’s a whole other deal. I don’t blame you for caving 🙂
Thanks Jennifer! Haha – I hear ya!! Thanks so much 🙂
Perfect for these winter days that seem to be hanging on Dawn! Love the three different kinds of beans too! So nice and hearty! Pinned! Hope your week is wonderful! XO
So true!! Thanks Mary Ann! Same to you! XO