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Three-Bean Vegan Chili Recipe

This Three-Bean Vegan Chili Recipe combines hearty beans, rich tomatoes, and bold spices for a satisfying, no-nonsense vegan classic.

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Kidney beans cooked – 1 cup
  • Black beans cooked – 1 cup
  • Pinto beans cooked – 1 cup
  • Olive oil – 1½ tablespoons
  • Onion – 1 medium chopped
  • Garlic – 4 cloves minced
  • Tomato puree – 1½ cups
  • Vegetable broth – 1 cup
  • Chili powder – 1½ teaspoons
  • Cumin powder – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Black pepper – ¼ teaspoon
  • Salt – to taste
  • Red chili flakes – ¼ teaspoon
  • Bell pepper – 1 cup chopped
  • Fresh cilantro – 2 tablespoons chopped

Method
 

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and sauté until soft and glossy.
  3. Stir in garlic and cook until aromatic.
  4. Add bell pepper and sauté for 2 minutes.
  5. Sprinkle chili powder, cumin, paprika, salt, and black pepper.
  6. Pour in tomato puree and vegetable broth, stirring well.
  7. Add kidney beans, black beans, and pinto beans.
  8. Simmer uncovered for 25 minutes, stirring occasionally.
  9. Adjust seasoning and add chili flakes if desired.
  10. Garnish with cilantro and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 360 kcal
  • Total Fat: 9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 45 g
  • Fiber: 12 g
  • Protein: 20 g

Vitamins and Minerals (Per Serving)

  • Iron: 30%
  • Folate: 25%
  • Magnesium: 22%
  • Potassium: 26%
  • Vitamin C: 35%

Additional Notes / Tips to Enhance the Flavor

  • Add cocoa powder for depth without drama.
  • Serve with rice or cornbread for full comfort.
  • Let leftovers rest overnight, because confidence grows with time.
Because simple vegan food should feel powerful, comforting, and unapologetically complete.