Three Bean Chili
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Today’s hearty Three Bean Chili recipe is full of smoky Southwestern flavor and nourishing plant-based protein. Made in one-pot, this naturally vegan chili recipe is bold, budget-friendly and made in one pot, perfect for busy weeknights or easy meal prep.
Vegan Three Bean Chili Recipe
If you’re a fan of The Office, you might be familiar with the famous chili spill scene… and you might also know that the actor, Bryan Baumgartner, put out a Seriously Good Chili Cookbook featuring 177 of the Best Chili Recipes in the World.
But what you might not know is that 3 (Yes, THREE!) of those chili recipes were developed by yours truly! My picture is even in the book and everything…
Today’s Southwest-Inspired Three Bean Chili is one of those three recipes. It’s a naturally vegan/vegetarian chili recipe that is incredibly budget-friendly thanks to using dried beans, a handful of pantry staples and, of course, no costly meat!
This hearty vegetarian chili recipe builds deep, smoky flavor by layering three types of beans (black, kidney and pinto beans) with homemade Southwest seasoning, the gentle heat of jalapeños, rich tomatoes and a few everyday aromatics (like garlic, onions and Worcestershire sauce).
While you can use just one type of bean, using all three adds complexity in both texture and flavor, giving the chili more depth and balance:
- Black beans have a smooth, earthy flavor and give the chili a slightly meaty bite;
- Kidney beans have a creamy interior and mild taste that soaks up spices beautifully and serves to mellow out the acidity of tomatoes and the heat of the jalapeños;
- and Pinto beans are tender and buttery, breaking down as the chili simmers, helping to naturally thicken the broth and create a cohesive chili texture.
Three Bean Chili FAQs
Can I use canned beans instead of dried beans to make this three bean chili? Yes, substitute about 4½ cups of canned beans (drained and rinsed). Reduce the simmering time in the final stage to about 30 minutes.
(While I like using dried beans to make this recipe super budget-friendly, using canned beans will save you quite a bit of time.)
What’s the best way to thicken this chili? Let it simmer uncovered for the last 15 minutes, or mash a small portion of the beans against the side of the pot to naturally thicken the broth.
How should I store and reheat leftover three bean chili? Cool completely before storing in airtight containers. Refrigerate for up to 5 days or freeze for 3 months. (This set of freezer containers is a crazy bargain.) Reheat gently on the stove with a splash of broth or water to loosen the texture.
Can I make this vegan chili in a slow cooker? Yes, however you will want to first sauté the onions, jalapenos and garlic on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Three Bean Chili Recipe Variations:
- Sweet Potato and Black Bean Chili: Add 2 cups of cubed sweet potato when you sauté the onion for a subtly sweet contrast.
- Chipotle Chili: Stir in 1–2 teaspoons of adobo sauce from canned chipotle peppers for smoky, layered heat.
- Quinoa Chili: Add ½ cup of uncooked quinoa with the broth for a thicker texture and extra protein.
- Cocoa Chili: Mix in 1 teaspoon of unsweetened cocoa powder with the seasoning for deeper, mole-like undertones.
- Fire-Roasted Tomato Chili: Use fire-roasted diced tomatoes for a charred flavor that enhances the spice blend.
Three Bean Chili Ingredients
- Black beans
- Kidney beans
- Pinto beans
- Cooking oil
- Onion, diced
- Jalapeños, diced (can deseed if desired)
- Garlic, smashed and sliced
- Southwestern seasoning <– grab our homemade southwestern seasoning recipe here
- Worcestershire sauce
- Vegetable broth or water
- Canned tomatoes
Scroll down to the printable recipe card for full measurements.
Tip: you can soak the beans overnight before proceeding with this recipe, this will shorten the cooking time and help them cook evenly. Discard the soaking water to reduce bitterness.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring recipes from the stove to the oven
- Wooden Spoon or Spatula <— I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
How to Make Three Bean Chili
Rinse the beans and combine in a large stockpot. Cover with water and bring to a boil over high heat.
Reduce the heat to medium-low and simmer the beans for 1 to 1 and a half hours, until beans are tender.
Drain and rinse the beans and clean out the stockpot.
Place the oil in your stockpot and set over medium heat.
Once oil is hot, add the onion and diced jalapeños. Cook for 3 minutes, then add the garlic and continue cooking for one more minute. Stir occasionally.
Add the cooked beans, seasoning, Worcestershire sauce, vegetable broth and tomatoes. Increase heat to medium-high and bring to a boil.
Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.
Pin this Easy Vegetarian Chili Recipe for a meatless main the whole family will love:
Grab your free printable recipe card for our vegan chili recipe:
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Three Bean Chili
Ingredients
- 1 cup black beans
- 1 cup kidney beans
- 1 cup pinto beans
- 1 Tablespoon cooking oil
- 1 onion, diced
- 2 jalapeños, diced (can deseed if desired)
- 4 cloves garlic, smashed and sliced
- 2-3 Tablespoons southwestern seasoning
- 1 Tablespoon Worcestershire sauce
- 3-4 cups vegetable broth or water
- 1-32 oz can tomatoes
Instructions
- he beans and combine in a large stockpot. Cover with water and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer the beans for 1 to 1 and a half hours, until beans are tender.
- Drain and rinse the beans and clean out the stockpot.
- Place the oil in your stockpot and set over medium heat.
- Once oil is hot, add the onion and diced jalapeños. Cook for 3 minutes, then add the garlic and continue cooking for one more minute. Stir occasionally.
- Add the cooked beans, seasoning, Worcestershire sauce, vegetable broth and tomatoes. Increase heat to medium-high and bring to a boil.
- Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lea & Perrins Original Worcestershire Sauce (5 oz Bottle) -
McCormick Culinary Southwest Seasoning, 18 oz - One 18 Ounce Container of Southwest Spice Blend with Authentic Smoky Heat, Perfect for Tex-Mex Recipes for Bold Flavor
-
Seriously Good Chili Cookbook: 177 of the Best Recipes in the World (Fox Chapel Publishing) Explore the Ultimate Comfort Food with Brian Baumgartner, aka Kevin Malone from The Office
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gSodium: 2291mgCarbohydrates: 21gFiber: 6gSugar: 5gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy three bean chili recipe as much as mine does!
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more scrumptious soups, check out our full soup recipe collection here:
