Three Bean Vegan Chili Recipe {vegan & gluten free}

Name: Three Bean Vegan Chili Recipe {vegan & gluten free}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 onion (-chopped); 4 cloves garlic (-minced); 3 cups mushrooms (-sliced); 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 tomatoes (-crushed); 2-3 chipotles in adobo sauce (-chopped); 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; jalapeno; cilantro; green onion; avocado; crushed tortilla chips; Greek yogurt or sour cream

March 19, 2018 Updated: March 7, 2019 By Dawn Coombs 41 Comments

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Ever try a vegan chili recipe? It’s delicious! This 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’ll warm ya right up on a cold day!

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.

I caved.

Yep.

I absolutely love vegetarian and vegan meals a lot, but girl also loves her some wings. It’s like a switch was flicked. When I couldn’t have things I would normally enjoy, that’s when I wanted them even more. It was like (shouting)—> I want some WINNNNNNNNNGS!!!!!! Good thing I love spicy cauliflower wings too!

So, meatless March lasted for a couple weeks. It was a really good learning experience and I gained a true appreciation for those who enjoy a vegetarian and vegan lifestyle. For me, it was too much too fast. Maybe I have to take baby steps. One stand out, though, was this easy meatless three bean chili – it’s super hearty and no meat was missed in this one. Plus, we had a touch of snow here this weekend (can you believe it?!). What gives mother nature?! Anywho – something comforting and warm like this meatless chili is definitely in order.

How to Make this Vegan Chili Recipe with Three Beans

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!

Why are Beans So Good for You? What are the Best Beans for Chili?

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.

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

How Long Does Meatless 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).

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 Vegan Chili Recipe

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.
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.
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!

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!

Hope you love this easy vegan chili! Stay tuned later this week for an updated sidekick to go along with this.

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. If you think this three bean vegan chili recipe will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO

An overhead shot of a bowl of meatless three bean chili garnished with hot pepper and cilantro.

5 from 12 votes