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Bowl of 3-bean vegan chili.

Vegan 3 Bean Chili

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 5
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This hearty vegan chili is perfect for weeknights when you don’t feel like doing much more than opening a can of beans. 


  • 1 medium white onion, diced (approx. 2 cups)
  • 5 cloves garlic, diced
  • 3 bell peppers, any colour (approx. 3 cups)
  • 1 jalapeno, de-seed and finely diced
  • 2 cups chopped carrots (approx. 3 large or 5 small)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 x 6 oz. can of tomato paste
  • 3 types of 14 oz cans of beans, drained and well-rinsed
  • 2 cups vegetable broth
  • salt and pepper, to taste


  1. Add the onion, garlic, 2-3 tbsp of olive oil or water and a pinch of salt and pepper to a large soup pot over medium heat. Cook, stirring often, for 6-7 minutes.
  2. Add the bell peppers, jalapeno, carrot, chili powder, cumin and paprika. Stir to combine and cook for another few minutes.
  3. Add the tomato paste, beans and vegetable broth and stir to combine.
  4. Simmer lightly until the carrots are tender, approximately 15-20 minutes.
  5. Season with salt and pepper, if needed, and serve right away with optional toppings like green onion, vegan sour cream, avocado, cilantro or crushed tortilla chips.


Store any leftovers in the fridge for up to 5 days or freezer for up to 6 months.

For beans, choose from chickpeas, fava beans, white kidney beans, black beans, pinto beans, lima beans, black-eye peas or kidney beans.

For spicy chili, add up to 1 tsp red pepper flakes or cayenne pepper.

Keywords: vegan chili, three bean chili, 3-bean chili