• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites With Blair
  • About
  • Blog
  • Recipes
  • Shop
  • Press
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Blog
  • Recipes
  • Shop
  • Press
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Blog
    • Recipes
    • Shop
    • Press
    • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Courses

    The Best Vegan 3-Bean Chili (One-Pot!)

    Published: ”Nov · Modified: ”Dec by Blair Persyn, MS, RDN, LDN, CNSC · This post may contain affiliate links · Leave a Comment

    FacebookTweetPinYummlyEmailLinkedInPrint
    Jump to Recipe Print Recipe

    The most delicious vegan 3-bean chili you'll ever have! Made with three types of beans, green bell pepper, red onion, quinoa, tomato, green chilies, corn, and the absolute best spice blend.

    vegan 3-bean chili in a bowl

    I actually first tasted a version of this vegan chili during a food science lab when I was in college to become a registered dietitian.

    After the first bite, I was sold on this vegan chili forever. Seriously! This stuff is so good and full of flavor. Over the years, I have made it countless times, adjusting it slightly along the way. I consider this vegan 3-bean chili a staple go-to recipe in my house. Even my meat-eating man loves it!

    Jump to:
    • Ingredients Needed for Vegan 3-Bean Chili
    • Instructions for Vegan 3-Bean Chili
    • Substitutions
    • Variations You Could Try
    • Equipment Needed
    • Storing the Vegan 3-Bean Chili
    • Recipe
    • Nutrition Facts

    Ingredients Needed for Vegan 3-Bean Chili

    Here's what you'll need to make it.

    ingredients for vegan 3-bean chili
    • Olive Oil
    • Red Onion
    • Green Bell Pepper
    • Chili Powder
    • Paprika
    • Cumin
    • Garlic Powder
    • Salt
    • Quinoa (you could use rice instead, which makes it more hearty)
    • Tomato Sauce
    • Diced Tomatoes and Green Chilies
    • Corn
    • Black Beans
    • Red Kidney Beans
    • Pinto Beans
    • Cocoa Powder (optional, but makes the vegan chili more balanced)

    See recipe card for quantities.

    Instructions for Vegan 3-Bean Chili

    Not only is this vegan 3-bean chili incredibly delicious, but it is also one of the easiest recipes to make. There is very little prep work involved -- the prep itself only takes 5 minutes. No joke.

    This recipe is so easy that we've made it over a fire while camping!

    saute onions and bell pepper

    Saute the onion and bell pepper in olive oil until onions are translucent.

    onions, bell pepper, tomatoes, and spices in a pot

    Add in the spices and can of diced tomatoes and green chilies. Cook for 1-2 minutes.

    add tomato sauce and quinoa to vegan 3-bean chili

    Add tomato sauce, quinoa, and water. Stir, reduce heat, and cover for 30 minutes.

    add corn and beans to vegan 3-bean chili

    Once quinoa is cooked, add the corn and beans and cook another 5-10 minutes. Enjoy!

    Substitutions

    This vegan chili is naturally gluten-free, dairy-free, nut-free, meat-free, soy-free, and egg-free. Yay!

    • Quinoa - you can use rice in this chili instead to make it more hearty (any kind you like)
    • Beans - this is a 3-bean chili, so beans are kinda the most important part! But if you wanted to reduce the amount of beans due to gut tolerance issues, you could half the beans and add in another protein source in their place like vegan ground beef or TVP.

    Variations You Could Try

    Wanting to alter the recipe a little? Here are my recommendations!

    • Spicy - add jalapeños, red pepper flakes, or other peppers to increase the heat. You could also opt for the spicy version of diced tomatoes and green chilies as well.
    • Veggie-Packed - add a pack of frozen mixed veggies or any veggies of your choice!
    • Kid friendly - opt out of the spicy options and serve the recipe as-is.

    Equipment Needed

    All you need for this recipe is one big pot on the stove! You could also make this chili in the crockpot or Instapot, but I have not done this myself.

    Storing the Vegan 3-Bean Chili

    Store the chili in the fridge for up to 4 days or in the freezer for a couple of months.

    If I am freezing this vegan 3-bean chili, I usually freeze in individual glass containers to use for single meals. Simply thaw the container under running water to defrost and pop in the microwave for 3 minutes, stir, and cook another 2 or so minutes until fully rewarmed. Top with avocado and Fritos and enjoy!

    vegan 3-bean chili with toppings and cornbread

    Recipe

    vegan 3-bean chili in a bowl

    The Best Vegan 3-Bean Chili

    Recipe by Blair Persyn, MS, RDN, LDN, CNSC
    Deliciously warm and comforting vegan 3-bean chili with tomatoes, chilies, bell pepper, onion, quinoa, corn, and spices.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Main Course
    Servings 5 (about 11 cups total)

    Equipment

    • 1 large pot

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • ½ red onion finely chopped
    • 1 green bell pepper chopped
    • 1 (10 oz.) can diced tomatoes and green chilies
    • 2 tablespoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon unsweetened cocoa powder (optional)
    • 1 teaspoon salt
    • ¼ cup quinoa
    • 1 (29 oz.) can tomato sauce
    • 2 cups water
    • 1 (15 oz.) can red kidney beans drained and rinsed
    • 1 (15 oz.) can pinto beans drained and rinsed
    • 1 (15 oz.) can black beans drained and rinsed
    • 1 (15 oz.) can corn
    • 2 avocados (optional, for topping)
    • 1 bag Fritos or other corn chips (optional, for topping)

    Instructions
     

    • Heat a large pot over medium high heat. Add olive oil, red onion, and green bell pepper and saute until onions are translucent, stirring often.
    • Add spices and can of diced tomatoes and green chilies. Let cook 1-2 minutes, stirring often.
    • Add can of tomato sauce, quinoa, and water. Stir, then reduce heat to low and cover. Let simmer for 30 minutes, stirring every 10 minutes or so.
    • Once the quinoa is cooked, uncover and add in the corn and 3 types of beans. Stir and recover. Cook another 5 minutes to heat through.
    • Top with avocado and Fritos and enjoy!
    Keyword one-pot, vegan

    Looking for another delicious vegan recipe? Try my vegan buddha bowl!

    Nutrition Facts

    (Nutrition per serving; Calculated without optional toppings)

    Calories: 430
    Total Fat: 4g
    Saturated Fat: 0g
    Sodium: 1680mg
    Total Carbohydrates: 73g
    Dietary Fiber: 17g
    Sugar: 16g
    Added Sugars: 0g
    Protein: 18g
    Vitamin D: 0%
    Calcium: 15%
    Iron: 38%
    Potassium: 490mg
    Vitamin A: 49%
    Vitamin C: 56%

    More Main Courses

    • vegan pesto lasagna rolls
      Easy Vegan Pesto Lasagna Rolls with Tofu Ricotta
    • Air Fried Tofu Nuggets (Vegan Popcorn 'Chicken')
    • Vegan Buddha Bowl with Tahini Sauce
    FacebookTweetPinYummlyEmailLinkedInPrint

    About Blair Persyn, MS, RDN, LDN, CNSC

    Blair is a vegan registered dietitian nutritionist with years of experience helping clients manage chronic diseases like diabetes and heart disease. Initially due to pickiness, Blair became vegetarian as a child then went fully vegan over 7 years ago after learning more about the health and ethical aspects of a whole food plant-based diet.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of blair smiling

    Hi, I'm Blair! I'm a vegan/plant-based registered dietitian nutritionist. I'm here to help you sort out nutrition fact from fiction in a world of so much misinformation. I love trying out and creating new vegan recipes that are healthy, easy, delicious, and affordable.

    More about me →

    Popular

    • girls standing outside eating hippeas puffs and smiling
      15 Best High Protein Vegan Snacks, According To A Registered Dietitian
    • Is Long-Term Sustainable Weight Loss Possible?
    • vegan pantry staples
      Vegan Pantry Staples From A Registered Dietitian Nutritionist

    Footer

    ↑ back to top

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Bites With Blair, LLC

    • About
    • Contact
    • Services
    • Press
    Share this ArticleLike this article? Email it to a friend!

    Email sent!