Vegetarian Bean Chili
This 3-bean chili recipe is so hearty and delicious, thanks to a few techniques that make for the best bowl of vegetarian chili.
This is the chili you think of when you think about chili: a thick bean chili with plenty of spice. Topped however you’d like, which is tortilla chips, shredded cheddar, and sour cream in my house!
I adore soup season, especially when the weather outside is cold enough to wear sweatpants and fuzzy slippers, be under a big blanket on the couch, and have some type of cornbread or no-knead bread to dunk into my bowl. Now that we are officially here, I’m planning a batch of chili at least every few weeks until spring shows up.Â
While I have several chili recipes on my website, I wanted to make a classic. Something that everyone, both vegetarians and meat-eaters, could appreciate. A 3-bean chili that packs in the best of the best: black beans, pinto beans, and kidney beans with lots of spices, aromatics, and a little sweet potato to round out the spicy heat.
This is the chili bean recipe I come back to again and again. It’s simple, it’s effortless, and it’s always a winner. See below for more details, or scroll down for the full recipe.
What makes this vegetarian chili different
If you’ve been disappointed by a vegetarian chili before, then it’s likely from one of these three things. Meat adds fat, salt, and depth to a pot of chili, so when you take it out, you have to build back those flavors deliberately, or else you end up with a thin, sweet, tomato-heavy bean stew.
What makes this vegetarian chili different is that you toast the spices in oil before adding anything wet. Ground spices are fat-soluble, so blooming them in hot oil with the onions adds flavor that you cannot get by adding the spices to the liquid. Toast them until your kitchen starts to smell great; it will just take a minute!, taking care not to burn.
The combination of three different beans also adds a nice texture. Black beans hold their shape, kidney beans are creamy, and pinto beans help thicken the chili. Lastly, finish the chili with a splash of red wine vinegar. I know this sounds odd, but trust me as a chef. Chili is rich and a little sweet, and the acid adds sharpness and helps to balance the salty, rich flavor.
Ingredient Notes for this 3-Bean Vegetarian Chili RecipeÂ
Here’s what you’ll need to enjoy this healthy, 3-bean vegetarian chili. It may seem like quite a few ingredients, but most of them are pantry staples like spices and canned goods.Â
- Celery stalks: I know celery sounds odd for a chili, but it helps to tame the heat and create a lot of flavor when sautéed with the onion and garlic.
- Bell Peppers: I like a trio of bell peppers in this one– yellow, red, and green. I think it gives the chili more color, and I like plenty of peppers in my chili.
- Sweet potato: The sweet potato gives this vegetarian chili recipe a nice texture; don’t skip it!
- Chili powder: I usually start with 4 tablespoons of spice, but you can use less for less heat.Â
- Canned beans: For a true 3-bean chili recipe, I like a combination of black beans, pinto beans, and kidney beans, but you can use just one or two if you prefer.
- Splash of white vinegar, apple cider vinegar, or fresh lime juice: The addition of acid to chili helps to brighten the overall flavor. It really does make a difference; don’t skip it!Â
What kind of beans are best for chili?
Pinto beans and kidney beans are a must in vegetarian chili, though I also like to add black beans. Garbanzo beans can be an additional addition, though I personally think they weigh down the soup too much and aren’t as good as pinto, kidney, or black beans. That’s why this is a three-bean chili and not four!
Are beans good for you?
Beans are incredibly good for you, and it’s something that I’m always encouraging my clients to eat more of. They are a fantastic source of plant-based protein and fiber and rich in both iron and zinc- two nutrients that are sometimes low in a plant-based diet. Additionally, beans are also a good source of the amino acid lysine, which can also be limited in a plant-based diet. It’s one of the reasons I recommend a source of beans (or lentils/soy products) daily.
As an added bonus, a 2013 meta-analysis found a clear connection between eating beans and reduced risk of heart disease and bean consumption has also been associated with a lower risk of some types of cancer, specifically colon cancer.
If that’s not enough reason for you to eat mo’ beans, they also taste amazing! Especially in this rich and hearty chili sauce.
How to Make This Easy Vegan Chili Recipe
Cook the Veggies
Heat the olive oil, then add the onion and cook until softened. Follow with the garlic, celery, peppers and sweet potato until very soft, about 15 minutes.
Add the beans
Add the spices and bloom for a minute or so. Add the beans, tomatoes and broth and then reduce heat to low. Simmer for at least an hour.
Stir in the vinegar
Right before serving, stir in the vinegar and let simmer another 10 minutes.
Divide into bowls and top! My favorite toppings for this vegetarian bean chili are sour cream, scallions, cheddar cheese, crushed tortilla chips, and chopped cilantro. Â
What to put on top
I’d argue that chili is just a base; the toppings are what really make a chili! I love a chili bar, especially when I’m serving chili to a crowd. You can do whatever toppings you’d like, but I think there should be a balance in your toppings–
- Something creamy: sour cream, Greek yogurt, sliced avocado, or a dairy-free sour cream. Especially if you use a spicier chili powder, a little creaminess helps to balance.
- Something sharp: pickled jalapeños, pickled red onions, a little squeeze of lime, or chopped onion
- Something crunchy: tortilla chips, toasted pepitas, crushed crackers. Tortilla chips or Fritos are my go-to! If you can find them, the Mexican Elote Seasoning Fritos are the best Fritos ever and just, wow, when paired with this chili.
- Something fresh: cilantro, diced tomatoes, sliced scallions. This isn’t as pressing as some of the other textures, but always nice.
- Cheese: I really love a little shredded cheese, and you can use dairy-free cheese!
Storing and freezing
In the refrigerator
You can store this vegetarian chili in an airtight container, and I’d argue that chili is better on day two and three! Reheat gently on the stovetop with a splash of water or broth as the chili will thicken considerably as it sits.
In the freezer
Store this vegetarian chili in the freezer for up to 3 months. Cool completely, then portion into individual containers (I love these souper cubes for storing!) You can also freeze the chili flat in zip-top bags as they will stack flat, thaw quickly, and take up less space.
Thaw overnight in the fridge, or reheat from frozen over low heat with a lid on, stirring occasionally. This is the recipe I most often double so I can keep a bag in the freezer! I love leftover chili on nachos.
Frequently Asked Questions
Can you add in meat?
If you want a meatier chili, add Impossible or Beyond or another type of meat alternative, or use my Impossible Chili recipe. Brown this with the vegetables, then add in the beans, tomatoes, and broth.
Can you make this in the Slow Cooker?
Yes, this bean chili can also be made in the slow cooker. To do so, sauté vegetables as directed. Then transfer to the base of a slow cooker and add the rest of the ingredients. Simmer on low for 6-8 hours.
Do I need to rinse canned beans?
Draining and rinsing the beans helps to significantly reduce the sodium content, which is the easiest way to adjust the sodium and control the flavor. It also reduces some of the carbohydrates that can contribute to gasiness, so a two for one!
Can I use dried beans instead of canned?
Yes, and it’s much cheaper! You’ll need about 1/2 cup of dried beans for every 15-ounce can, so a cup and a half dried beans in total, which cooks to roughly 4 1/2 cups. I do recommend cooking them fully before they go in the pot to make sure they are uniform in texture.
Why is my vegetarian chili watery, and how do I thicken?
If your vegetarian chili is too watery, mash some of the beans, then stir them back in as the starch will help to thicken the chili. You can also simmer the chili a little longer as the chili will thicken as the liquid evaporates.
Can I make this in the Instant Pot?
For full timings and a version built for the pot from the start, use my Instant Pot vegan chili– it has slow cooker and stovetop directions in it too.
How to Serve this Vegetarian Bean Chili
Make sure to make a batch of my pumpkin cornbread muffins to pair with this chili! Like regular cornbread muffins, but more moist and with added pumpkin for a boost of vitamin A.Â
I hope you love this vegetarian bean chili as much as we do! Don’t forget to pile on the toppings. I love sour cream, avocado, cheddar cheese, and a few pickled jalapeño slices on mine.
If you want to keep this 3-bean chili dairy-free, then simply use your favorite dairy-free options.
If you make this recipe, make sure to come back to rate the recipe and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!Â
Vegetarian Bean Chili
Equipment
IngredientsÂ
- 1/4 cup olive oil
- 2 cups diced white onion
- 3 cloves garlic, minced
- 4 celery stalks, diced
- 1 yellow bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 small sweet potato, peeled and finely diced
- 1 medium jalapeño, seeded and minced (optional, depending on heat preference)
- 4 tablespoons chili powder, can go with less if you don’t want it very spicy; you can always add more. I find that 4T is perfect
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can kidney beans, rinsed and drained
- 14.5 ounce can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons white or apple cider vinegar
Toppings of Choice
- Sour cream, cheddar cheese, scallions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened and lightly golden, about 5 minutes.1/4 cup olive oil, 2 cups diced white onion
- Add in the garlic, celery, peppers and sweet potato and cook until vegetables are very soft, stirring often, about 15 minutes.3 cloves garlic, 4 celery stalks, 1 yellow bell pepper, 1 green bell pepper, 1 red bell pepper, 1 small sweet potato, 1 medium jalapeño
- Add in the spices and let cook for 1-2 minutes, stirring to incorporate them into the oil and vegetables.4 tablespoons chili powder, 1 tablespoon dried oregano, 1 1/2 teaspoons salt, 2 teaspoons ground cumin, 1/2 teaspoon ground black pepper
- Add the beans, tomatoes and broth and reduce heat to low. Stir to combine, cover and simmer for at least an hour.15 ounce can black beans, 15 ounce can pinto beans, 15 ounce can kidney beans, 14.5 ounce can diced tomatoes, 1 cup vegetable broth
- Stir in the vinegar and let simmer another 10 minutes.2 tablespoons white or apple cider vinegar
- Divide into bowls and top!Sour cream, cheddar cheese, scallions
Notes
Nutrition
This recipe was first published in 2019 and updated in 2024.Â
I added a few more chopped jalapeños because I like my chili spicy, and it turned out beautifully. The beans give it a great texture.
A solid vegetarian chili that’s easy to adapt. I used black beans and kidney beans and served it over rice.
I made this for a vegetarian dinner party and everyone asked for the recipe. The chili had a great balance of tomato, spices, and beans.
I was surprised by how flavorful this turned out with such simple ingredients. It’s inexpensive and healthy
Great recipe with lots of flavor without being overly spicy.