An overhead shot of a bowl of meatless three bean chili garnished with hot pepper and cilantro.
5 from 1 vote

Three Bean Vegan Chili Recipe {vegan & gluten free}

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!
Course Main Course
Cuisine Mexican
Keyword meatless chili, three bean chili, gluten free chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 261kcal
Author Dawn Coombs


  • 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

Suggested Garnishes

  • jalapeno
  • cilantro
  • green onion
  • avocado
  • crushed tortilla chips
  • Greek yogurt or sour cream


  • 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!


  • 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.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!


Calories: 261kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Sodium: 617mg | Potassium: 1185mg | Fiber: 17g | Sugar: 9g | Vitamin A: 67.7% | Vitamin C: 85.7% | Calcium: 12.9% | Iron: 31.7%