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. 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, it is meatless Monday so the perfect excuse to chow down on a bowl!
Ingredients for Three Bean Chili
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.
- 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
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 It
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!
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 We Love Beans
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 It Last
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
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Can I Freeze?
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!
As you know, I’m all about those garnishes for extra flavour and pops of colour. I enjoy any of these –
- 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
- Sliced hot peppers
- Diced fresh tomato
- Squeeze of lime
More Recipe Tips
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 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 recipe for cooking white beans in the Instant Pot.
More Meatless Recipes You May Enjoy
- 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,
Make this three bean chili recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Three Bean Chili Recipe (meatless chili recipe)
- 1 tablespoon olive oil
- 1 yellow onion , peeled and diced
- 4 cloves garlic , minced
- 3 cups baby bella or white mushrooms , sliced
- 2 stalks celery , sliced, about 1/4 inch thick
- 3 tablespoons tomato paste
- 2 bell peppers , cut into bite-sized pieces
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 (796 millilitre) cans whole peeled tomatoes , crushed with your hands or mashed with potato masher
- 2 to 3 chipotles in adobo sauce , chopped (or 1 to 2 teaspoons of chipotle powder or smoked paprika)
- 19 ounce can of unsalted black beans . rinsed and drained
- 19 ounce can of unsalted romano beans , rinsed and drained
- 19 ounce can unsalted white kidney beans , rinsed and drained
- 1 tablespoon apple cider vinegar
- sliced jalapeno (to taste)
- chopped cilantro (to taste)
- sliced green onion (to taste)
- sliced avocado (to taste)
- crushed tortilla chips (to taste)
- Greek yogurt or sour cream (to taste)
- In a 5 to 6 quart Dutch oven, heat olive oil on medium heat. Cook onion 3 to 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 or until vegetables are almost tender.
- 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!
- 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 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.