This 3 bean vegetarian chili is a meatless dinner option that’s perfect for meal prep, or a healthy yet filling weeknight meal that’s also dairy-free and gluten-free. It’s incredibly easy to make, only has a 30-minute cook time and is made with pantry staple canned ingredients, so throwing it together on busy days is quick and simple! It’s also a great chili recipe for a chili bar at a family event or football party, because everyone can add their own toppings!
3 Bean Vegetarian Chili Ingredients
The three beans this chili recipe calls for are pinto, kidney and black beans. Instead of pinto beans, you can opt to use chickpeas instead. To keep this chili recipe easy and quick, we go with canned beans that are rinsed and drained.
You will also need a few vegetables like green peppers, white onion and celery. Then a handful of chili spices, and a few more canned items which include diced tomatoes, tomato sauce and corn. All of these canned goods and spices are widely available at major groceries, or online at a discount from Thrive Market.
How to Make 3 Bean Chili On The Stovetop
What I love most about this recipe is the 30-minute cook time. That, combined with the ease of using canned items and only chopping a few vegetables makes dinner come together quickly. To start this 3 bean vegetarian chili, you’ll first heat your oil in a large stock pot over medium high heat, and then sauté your garlic, minced onion and green pepper for about 5 minutes.
Then, add in all of the remaining ingredients and bring it to a simmer. Once simmering, reduce the heat to medium, place the over onto your pot and cook for 30 minutes.
Stir the chili occasionally, and once it’s done remove it from the heat. You’ll want to taste it at this point and add any additional salt or spices to your preference. If you’d like it spicier, now would be when you can add more cayenne!
Toppings For Serving
This chili is so good topped with crackers, chives, shredded cheese and black olives. There’s so many variations of toppings, and you can add whatever your personal favorites are. If storing for meal prep, do not add toppings until chili has been reheated so they stay fresh or any crackers or chips such as Fritos stay crispy.
How to Cook Vegetarian 3 Bean Chili in the Slow Cooker
If you want to make this bean chili in the crockpot instead of on the stovetop you absolutely can. Just add all of the ingredients into a 6 quart slow cooker, plus an additional cup of water or broth. Give everything a good stir to combine the spices in with the vegetables, beans and broth. Place the lid on, and cook on low for 6-8 hours, or on high for 3-4 hours.
Storing & Freezing 3 Bean Chili
This chili is good in the fridge for up to 5 days, and in the freezer for up to 4 months. You can store it altogether or separated out into individual containers for both the fridge and freezer, just make sure to let it cool completely. For freezing, leave an inch of space at the top of the container when filling to allow for the liquid to expand when frozen.
My Favorite Glass Meal Prep & Storage Containers
Other Meatless Soup Recipes You’ll Love:
Instant Pot Broccoli Cheese Soup
Slow Cooker Vegetarian Minestrone SoupPrint
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
3 Bean Vegetarian Chili
This 3-bean vegetarian chili is a meatless dinner option that’s perfect for meal prep, or a healthy yet filling weeknight meal that’s also dairy-free and gluten-free. It’s incredibly easy to make, only has a 30-minute cook time and is made with pantry staple canned ingredients so throwing it together on busy days is quick and simple!
- Prep Time: 10
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 bell peppers, seeded and diced (green or red)
- 1 tablespoon minced garlic
- 30 oz (or 2 15-oz) can kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 1 (14 oz) can diced tomatoes, with liquid
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can corn kernels
- 3 stalks celery, diced
- 2 cups vegetable stock
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: top with shredded cheese, cilantro, black olives, diced onion, sour cream or crackers
- Heat oil in a large stock pot over medium-high heat. Add in bell pepper, onion and minced garlic and cook for 4-5 minutes, until softened
- Add all of the remaining ingredients and bring to a boil. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally.
- Remove pot from heat, taste, and add any additional salt, pepper or liquid as needed. Serve with preferred toppings
- Beef or chicken stock can be used in place of vegetable stock, if not concerned with keeping it vegan
- 1 can garbanzo beans can be used in place of pinto beans
- Add more water for a thinner soup
Keywords: meatless, vegetarian chili, vegan chili, three bean chili, gluten free, dairy free
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