I’m excited to share my quick, easy Three Bean Chili that’s ready in 30 minutes and includes a clever twist to keep it healthy and hearty for lunch, dinner or meal prep.

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So I wasn’t expecting this Vegan 3 Bean Chili to become my go to, but here we are. I love how sharp yellow onion and bright diced tomatoes combine into something bold yet oddly familiar, like a flavor you’d recognized but forgot.

It’s quick and messy in the best way, good for when you dont want to fuss but still want real food. Leftovers get better, which always surprises me, and there’s a tiny trick that makes it addictive, not gonna lie.

I won’t give the whole secret away, but try a bowl and see why I keep making it.

Ingredients

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Kidney beans: Thick, meaty beans, high in fiber and plant protein, help fill you up
Black beans: Earthy and creamy texture, full of fiber iron and protein, great for satiety.
Pinto beans: Mild, slightly sweet rich in fiber and carbs for steady energy.
Diced tomatoes: Bright acidity, adds liquid and vitamin C balances the chili.
Tomato sauce: Smooth concentrated tomato flavor gives body and subtle sweetness.
Onion and garlic: Aromatic base adds savory depth offers antioxidants and flavor.
Chili powder cumin: Spicy warm notes, low calorie boosts flavor without fat.
Lime and cilantro: Lime adds fresh tang, cilantro adds herb brightness at the end.

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves minced

1 medium red bell pepper, diced

1 medium carrot, diced (optional)

1 jalapeno seeded and minced (optional)

1 tbsp tomato paste

1 (14 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 cup vegetable broth or water

1 (15 oz) can kidney beans drained and rinsed

1 (15 oz) can black beans drained and rinsed

1 (15 oz) can pinto beans drained and rinsed

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp salt more to taste

1/4 tsp black pepper

1/4 tsp cayenne pepper optional

1 tbsp maple syrup or brown sugar optional

Juice of 1 lime

Fresh cilantro for garnish optional

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and cook until soft and just starting to brown, about 5 minutes.

2. Toss in the diced red bell pepper, diced carrot if using, and the minced jalapeno if you want heat. Cook another 3 to 4 minutes until peppers start to soften.

3. Stir in the minced garlic and 1 tbsp tomato paste, cook 1 minute more so the paste darkens a little and the garlic gets fragrant.

4. Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne if using. Stir and toast the spices about 30 seconds so they wake up.

5. Pour in the 14 oz diced tomatoes, 8 oz tomato sauce and 1 cup vegetable broth or water. Add the drained and rinsed cans of kidney, black and pinto beans. Stir everything to combine.

6. Bring to a simmer, then lower the heat and let it gently simmer, uncovered, about 10 to 15 minutes until slightly thickened and the veg is tender, stirring now and then.

7. Taste and adjust seasoning, add 1 tbsp maple syrup or a pinch of brown sugar if it needs a touch of sweetness. Stir in the juice of 1 lime at the end to brighten it up.

8. Serve hot topped with fresh cilantro if you like. It keeps well for meal prep and it’s even better the next day, so dont be afraid to make extra.

Equipment Needed

1. Large heavy bottomed pot, about 6 to 8 quart
2. Wooden spoon or sturdy spatula
3. Sharp chefs knife
4. Cutting board
5. Measuring spoons plus a 1 cup measure
6. Can opener and a colander or fine mesh strainer (for rinsing beans)
7. Ladle or large serving spoon
8. Citrus juicer or reamer
9. Medium mixing bowl for prepped veg and a small bowl for lime juice

FAQ

Can I use dried beans instead of canned? Yes, but they need to be cooked first. Soak overnight or quick soak, then simmer 1 to 1 1/2 hours until tender, or pressure cook about 20-25 minutes. If you add them raw to the chili, use more broth and plan to simmer much longer, or cook the beans separately then stir them in.

Is this chili vegan and gluten free? Yes, as written it is vegan and naturally gluten free. Just watch toppings like cheese or sour cream, and if you use broth check the label for hidden gluten.

How do I make the chili thicker or thinner? For thicker chili simmer uncovered until it reduces, or mash some beans against the pot wall, or stir in 1-2 teaspoons masa harina or cornstarch slurry. For thinner just add more vegetable broth or water and heat until blended.

How can I change the heat level? To make it milder omit the jalapeno and cayenne, reduce chili powder, or remove seeds from peppers. To make it hotter add cayenne, chopped chipotle, hot sauce, or leave the jalapeno seeds in. Taste as you go, its easy to add heat but hard to take it away.

Can I make this in a slow cooker or Instant Pot? Yes. For slow cooker, sauté the onion and garlic first, then combine everything and cook on low 4 to 6 hours. For Instant Pot, use Sauté for the aromatics, then pressure cook 5 minutes and quick release. If using dried beans adjust times or cook beans separately.

How long will leftovers last and can I freeze it? Keeps 4 to 5 days in the fridge in an airtight container. Freezes well up to 3 months, cool completely then freeze in portions. Thaw overnight in fridge and reheat on the stove, adding a splash of water if it’s too thick.

Easy Three Bean Chili Recipe Substitutions and Variations

1 tbsp olive oil: swap with 1 tbsp avocado oil, canola or vegetable oil, or 1 tbsp butter for a richer, slightly creamy finish (adds dairy)
1 medium yellow onion, diced: use 2 to 3 shallots, 1 cup chopped leeks, or 1 tsp onion powder if youre out of fresh
Kidney, black and pinto beans: replace with 3 cups cooked brown or green lentils for a meaty texture, or 3 cans chickpeas, or 1 lb cooked ground beef or turkey for a non veg version
2 tbsp chili powder: sub 2 tbsp taco seasoning, or make a quick mix of 1 tbsp ground cumin plus 1 tsp smoked paprika plus 1 tsp sweet paprika and a pinch of cayenne to mimic it

Pro Tips

1. Toast and bloom the spices longer than you think, like 45 to 60 seconds in the hot oil so they actually open up and smell amazing. Don’t rush this step, it makes a flat chili taste way better.

2. For a thicker, creamier texture crush about a cup of the beans against the pot wall with a spoon or use an immersion blender for just a few pulses. It gives body without adding flour or canned thickeners and you still keep the whole-bean feel.

3. Add a tiny bitter or umami note if it tastes one-dimensional, like 1 tsp soy sauce, 1 tsp miso or a pinch of instant espresso or cocoa. Start small though, you can always add more but you cant take it out.

4. If you want a smoky heat use a bit of chipotle in adobo (mince it or puree a small amount) or char a pepper on the stovetop and drop it in. Smoke warms the flavor and makes leftovers taste even better.

5. Make extra and chill overnight, the flavors meld and get better, then freeze in single portions. When reheating add a splash of water or broth and a squeeze of lime so it brightens up, otherwise reheated chili can taste dull.

Easy Three Bean Chili Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my quick, easy Three Bean Chili that’s ready in 30 minutes and includes a clever twist to keep it healthy and hearty for lunch, dinner or meal prep.

Servings

servings

Calories

257

kcal

Equipment: 1. Large heavy bottomed pot, about 6 to 8 quart
2. Wooden spoon or sturdy spatula
3. Sharp chefs knife
4. Cutting board
5. Measuring spoons plus a 1 cup measure
6. Can opener and a colander or fine mesh strainer (for rinsing beans)
7. Ladle or large serving spoon
8. Citrus juicer or reamer
9. Medium mixing bowl for prepped veg and a small bowl for lime juice

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves minced
1 medium red bell pepper, diced
1 medium carrot, diced (optional)
1 jalapeno seeded and minced (optional)
1 tbsp tomato paste
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup vegetable broth or water
1 (15 oz) can kidney beans drained and rinsed
1 (15 oz) can black beans drained and rinsed
1 (15 oz) can pinto beans drained and rinsed
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt more to taste
1/4 tsp black pepper
1/4 tsp cayenne pepper optional
1 tbsp maple syrup or brown sugar optional
Juice of 1 lime
Fresh cilantro for garnish optional

Directions

Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and cook until soft and just starting to brown, about 5 minutes.
Toss in the diced red bell pepper, diced carrot if using, and the minced jalapeno if you want heat. Cook another 3 to 4 minutes until peppers start to soften.
Stir in the minced garlic and 1 tbsp tomato paste, cook 1 minute more so the paste darkens a little and the garlic gets fragrant.
Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne if using. Stir and toast the spices about 30 seconds so they wake up.
Pour in the 14 oz diced tomatoes, 8 oz tomato sauce and 1 cup vegetable broth or water. Add the drained and rinsed cans of kidney, black and pinto beans. Stir everything to combine.
Bring to a simmer, then lower the heat and let it gently simmer, uncovered, about 10 to 15 minutes until slightly thickened and the veg is tender, stirring now and then.
Taste and adjust seasoning, add 1 tbsp maple syrup or a pinch of brown sugar if it needs a touch of sweetness. Stir in the juice of 1 lime at the end to brighten it up.
Serve hot topped with fresh cilantro if you like. It keeps well for meal prep and it's even better the next day, so dont be afraid to make extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 340g
Total number of serves: 6
Calories: 257kcal
Fat: 3.3g
Saturated Fat: 0.5g
Trans Fat: 0g
Polyunsaturated: 0.4g
Monounsaturated: 2.2g
Cholesterol: 0mg
Sodium: 583mg
Potassium: 433mg
Carbohydrates: 38g
Fiber: 10g
Sugar: 5.5g
Protein: 11g
Vitamin A: 1500IU
Vitamin C: 10mg
Calcium: 52mg
Iron: 3mg

Easy Three Bean Chili Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Three Bean Chili Recipe Substitutions and Variations

Pro Tips