Print

HUNGRY FOR MORE? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Instagram,  and Pinterest for all of the latest updates.

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!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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! #veganchili #beanchili #meatlessrecipes #glutenfree #dairyfreerecipes #slowcookerchili
Did you make this recipe?
Leave a review

Ingredients

  • 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

Instructions

  1. 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
  2. Add all of the remaining ingredients and bring to a boil. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally.
  3. Remove pot from heat, taste, and add any additional salt, pepper or liquid as needed. Serve with preferred toppings

Notes

  • 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