Vegetarian Bean Chili! This 3 bean chili recipe is so hearty and delicious, you won’t miss the meat!
A classic vegetarian bean chili, just in time for Fall.
I’m calling this a classic vegetarian bean chili because it’s what you think about when you think about chili. Thick, bean chili with plenty of spice. Topped however you’d like, which is tortilla chips, shredded cheddar and sour cream in my house, but it could be different in yours.
I adore soup season, especially when the weather outside is cold enough to wear sweatpants and fuzzy slippers, be under a big blanket on the couch, and have some type of cornbread or no-knead bread to dunk into my bowl. Now that we are officially here, I’m planning a batch of chili at least every few weeks until spring shows up.
While I have several chili recipes on my website, I wanted to make a classic. Something that everyone, both vegetarians and meat-eaters could appreciate. A 3-bean chili that packs in the best of the best: black beans, pinto beans and kidney beans with lots of spices, aromatics and a little sweet potato to round out the spicy heat.
This is the chili beans recipe that I come back to over and over again. It’s simple, it’s effortless and it’s always a winner.
See below for more details, or scroll down for the full recipe.
Ingredient Notes for this 3-Bean Vegetarian Chili Recipe
Here’s what you’ll need to enjoy this healthy, 3-bean vegetarian chili. It may seem like quite aa few ingredients, but most of them are pantry staples like spices and canned goods.
- Celery stalks: I know celery sounds odd for a chili, but it helps to tame the heat and create a lot of flavor when sauteed with the onion and garlic.
- Bell Peppers: I like a trio of bell peppers in this one– yellow, red, and green. I think it gives the chili more color, and I like plenty of peppers in my chili.
- Sweet potato: The sweet potato gives this vegetarian chili recipe a nice texture; don’t skip it!
- Chili powder: I usually start with 4 tablespoons of spice, but you can use less for less heat.
- Canned beans: For a true 3-bean chili recipe, I like a combination of black beans, pinto beans, and kidney beans, but you can use just one or two if you prefer.
- Splash of white vinegar, apple cider vinegar, or fresh lime juice: The addition of acid to chili helps to brighten the overall flavor. Don’t skip it!
What kind of beans are best for chili?
Pinto beans and kidney beans are a must in vegetarian chili, though I also like to add black beans. Garbanzo beans can be an additional addition, though I personally think they weigh down the soup too much and aren’t as good as pinto, kidney, or black beans. That’s why this is a three-bean chili and not four!
How to Make This Easy Vegan Chili Recipe
Cook the Veggies
Heat the olive oil, then add the onion and cook until softened. Follow with the garlic, celery, peppers and sweet potato until very soft, about 15 minutes.
Add the beans
Add the spices and bloom for a minute or so. Add the beans, tomatoes and broth and then reduce heat to low. Simmer for at least an hour.
Stir in the vinegar
Right before serving, stir in the vinegar and let simmer another 10 minutes.
Divide into bowls and top! My favorite toppings for this vegetarian bean chili are sour cream, scallions, cheddar cheese, crushed tortilla chips, and chopped cilantro.
Frequently Asked Questions
How to Store
To freeze, place cooled chili in airtight containers and place in the refrigerator for 4-5 days. To freeze, place in a freezer bag or airtight container and store in the freezer for up to 4 months.
When ready to eat, let it thaw overnight in the fridge, then reheat it in a saucepan over low heat or in the microwave until warmed through.
Can you add in meat?
If you want a meatier chili, add Impossible or Beyond or another type of meat alternative. Brown this with the vegetables, then add in the beans, tomatoes, and broth.
Can you make this in the Slow Cooker?
Yes, this bean chili can also be made in the slow cooker. To do so, sauté vegetables as directed. Then transfer to the base of a slow cooker and add the rest of the ingredients. Simmer on low for 6-8 hours.
Are beans good for you?
Beans are incredibly good for you, and it’s something that I’m always encouraging my clients to eat more of. They are a fantastic source of plant-based protein and fiber and rich in both iron and zinc- two nutrients that are sometimes low in a plant-based diet. Additionally, beans are also a good source of the amino acid lysine, which can also be limited in a plant-based diet. It’s one of the reasons I recommend a source of beans (or lentils/soy products) daily.
As an added bonus, a 2013 meta-analysis found a clear connection between eating beans and reduced risk of heart disease and bean consumption has also been associated with a lower risk of some types of cancer, specifically colon cancer.
If that’s not enough reason for you to eat mo’ beans, they also taste amazing! Especially in this rich and hearty chili sauce.
More Vegetarian Chili Recipes
How to Serve this Vegetarian Bean Chili
Make sure to make a batch of my pumpkin cornbread muffins to pair with this chili! Like regular cornbread muffins, but more moist and with added pumpkin for a boost of vitamin A.
I hope you love this vegetarian bean chili as much as we do! Don’t forget to pile on the toppings. I love sour cream, avocado, cheddar cheese, and a few pickled jalapeño slices on mine.
If you want to keep this 3-bean chili dairy-free, then simply use your favorite dairy-free options.
If you make this recipe, make sure to come back to rate the recipe and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6–8 servings 1x
Category: dinner, stew, chili
Method: Stove Top
Cuisine: American, Vegetarian, Vegan
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6–8 servings 1x
Category: dinner, stew, chili
Method: Stove Top
Cuisine: American, Vegetarian, Vegan
Diet: Vegan
Scale
Ingredients
- 1/4 cup olive oil
- 2 cups diced white onion
- 3 garlic cloves, minced
- 4 celery stalks, diced
- Yellow bell pepper, seeded and chopped
- Green bell pepper, seeded and chopped
- Red bell pepper, seeded and chopped
- Small sweet potato, peeled and finely diced
- Jalapeño, seeded and minced (optional, depending on heat preference)
- 4 tablespoons chili powder (can go with less if you don’t want it very spicy; you can always add more. I find that 4T is perfect)
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can of kidney beans, rinsed and drained
- 1 (14.5 oz) can of diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons white or apple cider vinegar
- Toppings of choice: I like sour cream, cheddar cheese and scallions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened and lightly golden, about 5 minutes.
- Add in the garlic, celery, peppers and sweet potato and cook until vegetables are very soft, stirring often, about 15 minutes.
- Add in the spices, beans, tomatoes and broth and reduce heat to low. Stir to combine, cover and simmer for at least an hour. Stir in the vinegar and let simmer another 10 minutes.
- Divide into bowls and top!
Notes
Can also be made in the slow cooker; sauté vegetables as directed. Then transfer to the base of a slow cooker and add the rest of the ingredients. Simmer on low for 6-8 hours.
This recipe was first published in 2019 and updated in 2024.