Three Bean Vegan Chili

The Three Bean Vegan Chili is one of those comforting recipes that feels like a warm hug on a chilly evening. I remember the first time I made it, a cold winter night when the snow was softly falling outside. The aroma of the spices wafted through my kitchen, and I could hardly wait for it to simmer to perfection. This dish has become a staple in my home, a go-to meal that not only satisfies hunger but also warms the soul. With a delightful mix of kidney beans, pinto beans, and navy beans, it’s packed with plant-based protein and flavor, making it a favorite among family and friends.

Nothing beats the simplicity and heartiness of a good chili, especially when you can whip it up in one pot. The blend of spices and rich crushed tomatoes creates a deep flavor that’s utterly irresistible. Top it with your favorite garnishes like cilantro and sliced jalapeños, and you’ve got a dish that’s as beautiful as it is delicious. I often find myself making extra so I can enjoy leftovers for lunch the next day, and trust me, it tastes even better after the flavors have had time to meld together.

If you’ve ever struggled to find a satisfying vegan meal that everyone can enjoy, look no further than the Three Bean Vegan Chili. It pairs wonderfully with a side of fresh vegan cornbread or crusty bread, making it the perfect dish to share during gatherings or cozy dinners at home. Let’s dive into why this chili deserves a spot in your recipe rotation!

Three Bean Vegan Chili Ingredients

When it comes to the ingredients for the Three Bean Vegan Chili, each plays a vital role in creating a comforting and satisfying dish. The beans are the stars, providing both protein and texture, while the spices add depth and warmth. Together, they create a harmonious balance that’s perfect for any occasion.

• 1 medium yellow onion – Adds sweetness and depth to the chili, grounding the flavors together.
• 3 cloves garlic – A must-have in any recipe, it brings a savory aroma and enhances the overall taste.
• 1 jalapeño – Adds a spicy kick; you can adjust the heat by removing the seeds.
• 1 tablespoon olive oil – For sautéing the onions and garlic, giving a lovely richness.
• 2 tablespoons chili powder – The primary spice that gives chili its signature flavor.
• 2 teaspoons dried oregano – Adds a hint of earthiness and enhances the taste of the tomatoes.
• 2 teaspoons ground cumin – Brings a warm, nutty flavor that complements the beans perfectly.
• 1 teaspoon smoked paprika – Adds a smoky depth that elevates the entire dish.
• ½ to 1 teaspoon sea salt – Adjust to your taste, enhancing the flavors of the other ingredients.
• 1 28-ounce can crushed tomatoes – The base of the chili that adds moisture and a rich tomato flavor.
• 1 ounce vegan bittersweet chocolate – A secret ingredient that adds depth and richness to the chili.
• 3 to 4 cups vegetable broth – Helps to create the perfect consistency for the chili.
• 1/3 cup pecan meal – Adds a nutty flavor and thickens the chili.
• 1 ½ cups or 1 can drained/rinsed cooked kidney beans – A hearty addition packed with protein and fiber.
• 1 ½ cups or 1 can drained/rinsed cooked pinto beans – Adds creaminess and texture to the chili.
• 1 ½ cups or 1 can drained/rinsed cooked navy beans – Provides a soft, tender bite.
• Sliced jalapeños – For topping, adding extra spice and crunch.
• Toasted pepitas – A delightful garnish adding crunch and a nutty flavor.
• Cilantro – Freshness that brightens up the dish.
• Vegan cornbread – A great side that complements the chili perfectly.

Instructions for Three Bean Vegan Chili

Making the Three Bean Vegan Chili is a straightforward process, and I promise you’ll love every step. Follow along, and let’s create a delicious dish that will warm you from the inside out!

1. Start by chopping the onion, garlic, and jalapeño into large chunks. I usually use a food processor for this step to ensure everything is minced well. It saves time and makes the process easier. Once done, drain any liquid that may have formed; this helps to avoid a watery chili.

2. Next, heat a stockpot over medium heat and add the olive oil. Once hot, toss in the minced onion mixture. Cook it until the onions become fragrant and transparent, which usually takes about five to six minutes. This step is crucial as it builds the flavor base for your chili.

3. Now, stir in your spices: chili powder, dried oregano, ground cumin, and smoked paprika. Add about half a teaspoon of sea salt at this point. Cook the mixture for one to two minutes, or until you can smell that beautiful spice aroma filling your kitchen. It’s one of my favorite parts of making this dish!

4. Then, add in the crushed tomatoes, bittersweet chocolate, and about three cups of vegetable broth. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for five minutes, allowing the flavors to meld together.

5. After your five minutes are up, it’s time to stir in the pecan meal and all three types of beans. Cover the pot again and cook for another ten to fifteen minutes. This is the perfect time to taste and adjust the seasoning based on your preference.

6. If you find the chili too thick, feel free to add more vegetable broth until you reach your desired consistency. The beauty of this recipe is in its flexibility, so don’t hesitate to make it your own!

7. Once it’s done, divide the chili into four bowls. Top each with sliced jalapeños, toasted pepitas, and a sprinkle of cilantro for freshness. Each bite will be a delightful blend of textures and flavors!

Customization Ideas

There are so many ways to make the Three Bean Vegan Chili your own! Here are some ideas to help you customize your dish to suit your taste.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes beautifully! Portion it out and freeze for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
• Pairing: Serve with a side of crusty bread, over rice, or with a fresh salad for a complete meal.
• Beans Variety: Feel free to swap in different beans like black beans or chickpeas for a unique twist.
• Adding Veggies: Toss in some chopped bell peppers, corn, or zucchini for extra veggies.
• Spice Variations: Experiment with different spices like cayenne pepper for a kick or Italian herbs for a different flavor profile.
• Top with Cheese: If you’re not strictly vegan, a sprinkle of shredded cheese on top can be delicious!

Pairing Suggestions for Three Bean Vegan Chili

To truly enhance your meal with the Three Bean Vegan Chili, consider these perfect pairing suggestions:

• Vegan Cornbread: A sweet, buttery cornbread complements the spice of the chili beautifully.
• Crusty Baguette: A rustic baguette is perfect for dipping and soaking up every last bit of chili.
• Fresh Green Salad: A light salad with mixed greens, avocado, and a citrus vinaigrette adds a refreshing contrast.
• Rice or Quinoa: Serve the chili over a bed of fluffy rice or quinoa for a heartier meal.
• Guacamole: Creamy guacamole on the side provides a lovely texture and flavor balance.
• Seasonal Toppings: In fall, consider topping with roasted pumpkin seeds; in summer, fresh corn salsa could be a hit.
• Hosting a Gathering: This chili is perfect for serving at potlucks or gatherings. Just bring a big pot, and everyone can help themselves!

FAQ

Conclusion

The Three Bean Vegan Chili is an incredible dish that combines comfort, nutrition, and incredible flavor all in one bowl. It’s perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. I encourage you to try making this chili, as it’s sure to become a favorite in your household. Enjoy the deliciousness and share the warmth with your loved ones!

Three Bean Vegan Chili

The ultimate comfort food, Three Bean Vegan Chili is hearty, flavorful, and packed with nutrients. This easy weeknight dinner is full of rich spices and plant-based goodness. Perfect for chilly nights, it's a dish that will have everyone coming back for seconds!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium yellow onion
• 3 cloves garlic
• 1 whole jalapeño seeds removed if desired
• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 0.5 to 1 teaspoon sea salt to taste
• 1 28-ounce can crushed tomatoes
• 1 ounce vegan bittersweet chocolate
• 3 to 4 cups vegetable broth
• 1/3 cup pecan meal
• 1.5 cups cooked kidney beans or 1 can drained/rinsed
• 1.5 cups cooked pinto beans or 1 can drained/rinsed
• 1.5 cups cooked navy beans or 1 can drained/rinsed
• 1 whole sliced jalapeños for topping
• 1 whole toasted pepitas for topping
• 1 whole cilantro for serving
• 1 whole vegan cornbread for serving (see note)

Equipment

• Saucepan
• Large Pot
• Mixing Bowl
• Chef's Knife
• Food Processor
• Wooden Spoon

Method

 

1. Chop the onion, garlic, and jalapeño into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
2. Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, about 5 to 6 minutes.
3. Stir in spices and about half a teaspoon of sea salt, cooking for 1 to 2 minutes or until you can smell the spices.
4. Add in the crushed tomatoes, bittersweet chocolate, and 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 5 minutes.
5. After 10 minutes, stir in the pecan meal and beans. Cover and cook for another 10 to 15 minutes. Taste and adjust the salt/seasoning.
6. Add more vegetable broth if a thinner consistency is desired.
7. Divide into four bowls and top with your desired toppings.

Notes

• Tip 1: I realize this is a lot of beans but it's highly worth it. If I don't have any beans in the freezer, I just go for canned beans.
• Tip 2: As for the cornbread, I used a vegan cornbread recipe.
• Tip 3: Use up leftover ingredients like vegetable broth, pecans, and spices.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!