Vegetarian 3-Bean Chili

I’m pretty sure this was the easiest chili of my life. For real.

Vegetarian 3-Bean Chili

One-pot meals are one of my favorite things to make. I love being able to throw a bunch of things into a pot, let it simmer, and suddenly you have a hearty meal. This vegan bean chili is the epitome of this kind of dish. You can add meat if you’d like, but trust me, a big bowl of this chili will keep you full and satisfied for hours. You won’t even miss the meat.

Vegetarian 3-Bean Chili

I took the shortcut route and used canned beans in this, but you could of course cook up some dried beans. There are so few ingredients, but SO much flavor. Kenny and I ate it topped with my vegan sour cream and alongside some corn tortilla chips. Oh man, we were both in food heaven. The sour cream just sets it off and sends it over the top.

Vegetarian 3-Bean Chili

I like to make a big pot of soup or chili and eat it throughout the week. In order to not get bored with it, you can eat is as is, drown a baked potato in it, or even throw it in some tortillas and make bean chili tacos. We did the tortilla idea this week and we loved it.

Vegetarian 3-Bean Chili

I can’t wait for you guys to make this, you’re going to love it. It’s warming, comforting, satisfying and deeeeelicious.

Are you picking up what I’m throwing down?


Vegetarian 3-Bean Chili

Yield: Serves 4-6


  • 1 (15oz) can black beans
  • 1 (15oz) can kidney beans
  • 1 (15oz) can pinto beans
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 (15oz) can diced tomatoes
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable stock
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • pinch of salt and pepper
  • optional toppings- vegan sour cream, green onions, cheese


  1. Preheat a large soup pot over medium-high heat. Add the oil, onions and bell pepper and stir.
  2. Cook for 2-3 minutes to soften the vegetables. Add the garlic and a pinch of salt and pepper. Stir.
  3. Drain and rinse all of the beans very well. Add the beans, the tomatoes, chili powder, cumin, paprika and vegetable stock.
  4. Stir everything together, bring to a low boil, then turn the heat down to medium-low. Let simmer for 20-30 minutes.
  5. Top with things like green onions, vegan sour cream, cheese, tortilla chips, etc.


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