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This easy Vegetarian 3 Bean Chili recipe has all the rich and hearty satisfaction of a meat-based chili, minus the meat! Featuring a creamy combination of three beans, corn, tomatoes, and fresh veggies with smoky spices and seasonings, this bean chili is bursting with both flavor and texture. Made with simple ingredients and ready in 45 minutes or less, this cozy, yet simple chili will become your family’s go-to belly-warming meal. (Vegetarian, vegan, gluten-free, plant-based and dairy-free if you watch your toppings)

“This recipe is THE ONE to use! Delicious and flavorful! The best for a Superbowl night! Thanks for sharing.”

– Josie

Update: This recipe was originally published in February 2020. I made updates to the article below to include more information about canned bean chili. Plus, I added a recipe video and step by step photos to show you how *just* quick and easy this simple vegetarian chili is to make!

Table of Contents

About this recipe for vegetarian 3 bean chili

This thick and chunky vegetarian chili recipe is made with humble ingredients, but full of texture and flavor! Smoky, savory and spicy in taste, this recipe is packed with a combination of three creamy beans, aromatic onions, piquant peppers, sweet corn, fire-roasted tomatoes, delicate crushed tomatoes, fragrant garlic and flavorful dried spices. It’s hearty, rich and so utterly delicious you won’t miss the meat at all!

Made in one pot and ready in 45 minutes or less, it’s a cozy and healthy meal that will keep you warm all season long!

Plus, this simple vegetarian bean chili recipe is completely customizable and allows you to control the level of spicy heat! And, since this 3 bean chili tastes even better the next day, I definitely recommend making a double batch to have on hand for quick and easy lunches or weeknight dinners! Or, you can freeze and store this 3bean chili so you can always have a hearty meal ready to go right at your fingertips!

If you’re looking for more comforting vegetarian soup recipes, try these fan-favorites next: Creamy Parsnip Soup, Sweet Potatoes Soup, Roasted Butternut Squash Soup, and Homemade Tomato Soup with Basil.

Why you will love this easy recipe!

  • This vegetarian 3 bean chili recipe uses easy to find ingredients and affordable pantry staples!
  • Quick to prepare – this recipe only requires 15 minutes of hands-on preparation!
  • Made entirely in one pot!
  • Packed with good-for-you-ingredients and nutrients – there’s plenty of beans and fresh vegetables!
  • This vegetarian soup is meal prep friendly, stores great and packs well for lunches or easy heat-and-eat dinners!
  • Unlimited, totally customizable toppings! Pile on all your favorite garnishes for the ultimate chili experience!

Ingredients in 3 bean chili

This recipe for vegetarian 3 bean chili is hearty and bursting with flavor! This fool-proof recipe relies on easy to find ingredients and pantry staples for the best comforting taste!

  • Beans: Kidney beans and black beans provide hearty, ‘meaty’ flavor, while refried pinto beans add a deliciously creamy, rich texture! I recommend you use a low- or reduced-sodium brand of beans. (See below to read about different varieties of beans you can use!)
  • Vegetables: A trifecta of yellow onions, bell peppers and poblano peppers create a base of flavor, while kernels of corn add pops of sweet taste.
  • Tomatoes: A combination of crushed and fire-roasted tomatoes adds a delicious earthy, rich tomato flavor. For the best taste, I highly recommend you use cans of certified San Marzano variety tomatoes.
  • Garlic: Three to four cloves of garlic provide a subtle, yet distinctive punchy taste. Make sure you chop fresh garlic, don’t use the minced variety sold in a jar.
  • Spices and Seasonings: Chili powder(s), cumin, paprika, oregano, coriander, bay leaves, kosher salt and ground black pepper add a delicious depth of flavor!
  • Tomato Paste: Two tablespoons of thick tomato paste gives the soup a bit of body while adding highly concentrated, almost meaty flavor to the soup.
  • Liquid: Beer and/or stock forms the liquid base of this soup. I prefer to use a combination of beer and stock for the most flavor!
  • Lime Juice: Lime juice adds a touch of acidity and balances out all the flavors. Make sure you use fresh lime juice in this chili!

If you’re looking for more bean soups, be sure to check out these delicious recipes next: Tomato and Chickpea Soup, Ham and Navy Bean Soup with Ham Bone, White Bean Soup with Tomatoes and Garlic, and this Recipe for Bean with Bacon Soup.

How to make 3 bean chili

This recipe for vegetarian bean chili is so simple and fool-proof to make at home! This chili is easy to prepare, made entirely in one pot and ready in 45 minutes or less! (Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

  1. Sauté vegetables:  In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the onions and all three peppers. Sauté (sweat), stirring occasionally, until softened, about 7-8 minutes. Add the garlic, chili powders, cumin, paprika, oregano and coriander. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
  2. Deglaze the pan:  Slowly add the beer to deglaze the pan, using the back of a wooden spoon to scrape up any browned bit from the bottom of the pan. Add the tomatoes and bay leaf and bring to a simmer over medium-high heat. Immediately reduce heat to maintain a gentle simmer.
  3. Cook: Cover and simmer for 10 minutes. Remove lid, stir and continue to simmer for an additional 10 minutes.
  4. Add the beans and corn:  Add the kidney beans, black beans, refried beans and corn. Bring the soup back to a gentle simmer over medium heat. Immediately reduce to low and cook for 8-10 minutes, or until the soup is thickened and chili is warmed through. Stir in lime juice. Taste and adjust for seasoning with salt, pepper, hot sauce and/or lime juice. Use tongs to remove bay leaf and discard.
  5. Serve: Ladle warm vegetarian 3 bean chili into individual bowls and garnish with your favorite bean chili toppings. Enjoy immediately!

Step-by-step photos: making this recipe at home 

Overhead photo collage of how to make vegetarian 3 bean chili step by step with written directions on each photo.

FAQs: frequently asked questions

What kind of beans are best for vegetarian chili?

Three bean chili is all about the beans (obviously) in addition to fresh veggies and bold chili flavors. While beans provide a very subtle hint of flavor, each variety brings something a little different to the table. Therefore, there’s really no “wrong” or “right” answer when it comes to “what kind of beans are best for chili”. You can use any variety of beans and any combination of beans your heart desires, or simply whatever you have on hand in your stocked pantry.

Best of beans for chili

  • Kidney Beans – Dark red and light red kidney beans are the most traditional bean used in chili. Both varieties are hearty, meaty and take on the flavor of seasonings they are cooked with. They keep their shape and remain firm when heated, which adds a nice thick texture to chili.
  • Pinto Beans – Also known as ‘light speckled kidney beans’, pinto beans are smaller and more plum than kidney beans. They have a unique, robust and earthy flavor.
  •  Refried Beans – Commonly made from Pinto beans that have been cooked and mashed. Refried beans give chili and incredibly creamy and thick texture.
  • Chili Beans – Chili beans are nothing more than pinto beans cooked in a mild chili-spiked sauce.
  • Black Beans – Black beans are soft and creamy in texture. They are richer and heartier in flavor than a pinto bean without being overwhelming.
  • Cannellini Beans – Also referred to as white kidney beans, they are meatier than navy or great northern beans. They have a tender flesh and earthy, nutty flavor. Cannellini beans are often used in Italian soups such as minestrone, but can be used in white chili.
  • Great Northern – Great Northern beans, which resemble lima beans, are slightly nutty in flavor. They are larger than navy beans, but lighter in density with a thinner skin. They are often used in quick white chili recipes and require less time to cook than navy beans.
  • Navy Beans – Navy beans are also often used in white chili. They are smaller and slightly plumper than great Northern beans, however they have a denser texture and thicker skin. They take longer to cook to become tender.

Do I drain canned beans before making a chili recipe?

  • Dried Beans: If you are using dried beans to make chili, they need to be soaked and picked over for stones prior to using. Dried beans also need to be cooked carefully after soaking as their outer skin contains toxins, which are rendered harmless during the cooking process.
  • Canned Beans: Beans in a can have already been cooked. The cloudy liquid found in canned beans is made up of mostly starch and salt, which can alter the taste of a dish. You should drain and rinse beans prior to using them, unless the recipe states otherwise.

This easy recipe for 3 bean vegetarian chili uses canned beans and requires draining and rinsing the beans before adding them to the pot.

How to make vegetarian chili thicker?

Regardless of if your chili recipe is bean, beef, or vegetarian, it should be stew-like and thick! Nothing is worse than a bowl of thin, watery chili when you are hoping for a cozy, hearty meal.

In case you accidentally end up with sad, soup-like chili, below are a few different ways to quickly and easily thicken up your chili!

Ways to thicken 3 bean chili vegetarian

  • Use refried beans.  Using refried pinto beans is an incredibly easy way to make thick chili! The refried beans blend seamlessly into vegetarian or bean chilies and give the stew a deliciously creamy texture. This recipe below utilizes refried beans. Pro-tip:  Using refried beans is similar to the below method of mashing, minus all the extra effort!
  • Mash some of the chili.  You can use a potato masher to smash the vegetables and beans in your chili. Mashing will cause the beans release their natural starches and help thicken the stew. Mash as much of the chili as desired. Alternatively, you can transfer some of the chili to a high powered stand blender or food processor and process a portion of the chili and then stir it back in for the same result.
  • Add cornmeal or masa harina.  Add a tablespoon or more to a simmering pot of chili and cook for 10-12 minutes. Cornmeal and masa harina will thicken the chili. However, both additions can slightly alter the texture and taste of the chili to be a tad grainy.
  • Cook the chili longer.  Simmer this 3 bean chili recipe, uncovered, for a longer length of time. Continuing to cook the chili will reduce the liquid. However, please note if you cook the chili for longer than recommended in the recipe, it could cause the ingredients in your chili to become mushy.<
  • Add chips.  Add a few handfuls of crushed chips (tortilla or corn) to your chili. The chips will absorb excess liquid and at the same time give a bit of texture to your chili.

Is this recipe for 3 bean chili gluten-free?

This recipe as written is gluten-free. However, always check brand labels to ensure you are using gluten-free products!

Is it low carb and keto-friendly?

The three bean chili recipe below can easily be adapted to be keto-friendly. To make this recipe low-carb, omit the corn and substitute more beans, or your favorite grain, legume or vegetable of choice. Also, make sure you use either a low carb beer or substitute the beer for vegetable broth.

Serving three bean chili recipes

Chili is a comforting cold-weather classic that is perfect for busy weeknights, lazy weekends and game day parties. While serving it in a bowl and loading it up with all the toppings is great, sometimes you just want more! Below are a few easy, fun serving ideas for your next three bean chili night:

  • Chili Bar: Throwing a party? A chili bar is perfect for your next gathering – it’s economical, stretches to feed a large crowd and can be adapted to meet most dietary considerations. Set up your chili in a bar format complete with disposable bowls and cutlery, a plethora of toppings, and a few side dishes like beer bread with cheese and warm queso!
  • Baked Potatoes: Baked potatoes topped with chili will become your new favorite comforting dinner! You can even microwave the potatoes to keep your dinner quick and easy!
  • Hot Dogs or Veggie Dogs: Spoon a generous amount of bean chili over hot dogs or veggie dogs for a tasty twist on your favorite ballpark meal!
  • Waffles: Top warm cornbread waffles with vegetarian 3 bean chili, shredded lettuce, diced tomatoes, sour cream and plenty of shredded cheese for a hearty weeknight meal!
  • Spaghetti: Give Cincinnati chili a vegetarian twist! Serve simple bean chili over hot spaghetti with your choice of toppings and plenty of oyster crackers!
  • Spaghetti Squash: Craving decadent Cincinnati chili but want to keep things healthy? Swap out spaghetti and use spaghetti squash! For a fun twist, keep the strands of squash in the skin and serve it up spaghetti squash ‘boat-style’!

Best topping for a bowl of chili with beans only

  • Cheese: Shredded cheddar cheese or white cheddar are a classic topping choices. However, I prefer pepper jack or monterey jack cheese for a hint of spice.
  • Fresh Herbs: Delicate green onions, citrusy cilantro and mild parsley are a great way to add a pretty aesthetic and fresh flavor.
  • Avocado: Creamy avocado is a wonderful way to balance the spicy heat!
  • Red Onions: Finely diced red onions are a great way to add another layer of flavor! Pickle red onions for a sweeter, tangier flavor.
  • Tomatoes: Juicy tomatoes make a delicious, fresh topping!
  • Jalapeños: For those of you who like it hot, jalapeños or some pickled peppers are a must!
  • Lettuce: Turn your chili into a taco-like experience by adding plenty of shredded lettuce!
  • Olives: Raw olives can add a nice salty component to your chili!
  • Carrots: While totally not traditional, shredded sweet carrots are a delicious topping option!
  • Sour Cream: Is it even chili if you don’t top it with a dollop of sour cream?
  • Greek Yogurt: Love sour cream, but want to cut some unwanted fat? Try Greek yogurt instead!
  • Guacamole: Rich guacamole is a must for all you avocado lovers!
  • Pico de Gallo: Love the idea of adding tomatoes but want more flavor? Give fresh pico de gallo a spin!
  • Crushed Fritos: If you know, you know!
  • Tortilla Chips: Crushed tortilla chips and chili are a classic for a reason!
  • Hot Sauce: Your favorite hot sauce is the perfect way to bring the heat!

What to sides to serve with three bean chili

3Bean chili is hearty enough to serve as a stand-alone meal. However, you can also serve this stove top bean chili over cooked grains such as quinoa or cooked pasta!

If you are serving a crowd or a ravenous family and need a side dish to round out the meal, below are a few of my favorite side dishes to compliment a bowl of this homemade chili recipe:

14 of the best side dishes to serve alongside

  • Bread: Chili begs for some sort of bread for sopping! Cornbread, biscuits, and fluffy homemade dinner rolls are all totally satisfying.
  • Chips: Crunchy tortilla chips are the perfect vessel for scooping up bean chili! Don’t forget the Chili Con Queso on the side.
  • Salsa or Guacamole: Pico de gallo, homemade green salsa or creamy guacamole are a wonderful option, especially if you are also serving chili with chips.
  • Avocado Salad: Creamy avocado salad is the perfect cooling side dish to balance the heat in bean chilis.
  • Coleslaw: Light and crunchy coleslaw is a delicious light pairing option.
  • Corn Salad: Fresh corn salad is another lighter side that pairs beautifully with this recipe for 3 bean chili.
  • Broccoli Salad: Raw broccoli slaw or salad is a great way to add a bit of crunchy, fresh texture to your meal.
  • Kale Salad: Warm kale salad is a healthy, yet hearty salad that pairs perfectly with beans chili.
  • Seasonal Vegetables: Roasted, sautéed, braised or steamed vegetables are a great way to add an extra serving of vegetables to your table!.
  • Peppers and Onions: One of my personal favorite side dishes to pair with chili is sauteed peppers and onions.
  • Sweet Potato Fries: If you are looking for a chili ‘experience’, try serving your chili atop a pile of crispy sweet potato fries.
  • Hush Puppies: Light and flaky hush puppies are unbelievably delicious with chili! If you’ve never tried this pairing – it is a must.
  • Grilled Cheese: Grilled cheese with chili is a great option if you are looking for a more substantial pairing.
  • Sausages: Have meat eaters at your table?! Grilled or sautéed sausages are a wonderful way to add some meat-based protein.

Storing vegetarian 3 bean chili recipes

Allow leftover chili to cool completely to room temperature before storing. Transfer the chili to an airtight storage container.

Properly stored, this recipe for 3 bean chili will keep well for 4 days in the refrigerator.

Freezing instructions

This 3 bean chili recipe freezes beautifully! Freezing is the perfect way to further extend the shelf life of your chili. Plus, it’s a great way to save time and money! Make a big batch of chili and store the leftovers in your freezer to ensure you have an easy meals on hand for quick lunches and hectic weeknight dinners!

Store leftover vegetarian chili in airtight containers or heavy-duty freezer bags. Properly stored, chili will last 6 months in the freezer.

To freeze this bean chili recipe:

  1. Cool: Allow the chili to cool completely, or at least to room temperature before storing.
  2. Proper storage: Transfer the cool chili to a freezer-safe container or zip-closure bag. Make sure you leave one-inch of headspace in the container or bag to allow for expansion. If using a freezer bag, squeeze excess air out of the bag before sealing closed.
  3. Label it: Label the container or bag with the expiration date and transfer to the freezer.
  4. Freeze: Store in the freezer for up to six months.
  5. To use: Thaw in the refrigerator overnight and reheat according to instructions above.

Pro-tip #1:  Portion out individual servings and store in single-size freezer-safe containers or zip-closure bags to have on hand for easy meals!

Tip #2:  To maximize freezer space use heavy-duty freezer bags. Lay the bag flat on a small baking sheet and transfer to the freezer. Once frozen you can remove the baking sheet. Freezing the bag flat on a baking sheet ensures it freezes in a flat, room-saving shape!

Reheating instructions

Leftover vegetable 3 bean chili makes a great, fast heat-and-eat meal! You can reheat leftover chili a couple different ways depending upon your preference! The chili will thicken up during storage, so be sure to add enough beer, stock or broth to thin the chili as desired!

  • Stovetop: Transfer leftover chili to a medium saucepan or large pot. Cover and cook over medium-low heat, stirring occasionally, until warm throughout.
  • Microwave: Add an individual portion of leftover chili to a microwave-safe container. Place the lid on the container, leaving the lid slightly cracked at the side to form a vent. Reheat for 1-minute intervals, stirring in between, until warm throughout.

Easy to make, hearty and incredibly flavorful, this vegetarian 3 bean chili recipe is so cozy and delicious you won’t miss the meat at all!

Until next week, friends, cheers – to chili sans the beef!

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More recipes for chili!

Overhead photo of a bowl of 3 bean chili garnished with diced tomatoes, sliced green onions, and a dollop of sour cream.

Vegetarian 3 Bean Chili Recipe

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8 servings
Print Recipe Pin Recipe
This easy Vegetarian 3 Bean Chili has all the rich and hearty satisfaction of a meat-based chili, minus the meat!  It's jam packed with both flavor and texture thanks to the combination of creamy beans, fresh and canned vegetables, tomatoes and smoky seasonings!  Ready in 45 minutes or less, this chili will become your family's go-to recipe when you want a healthy, yet cozy, warming meal!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Pot or Dutch Oven (for cooking chili)

Ingredients 

  • 2 TBS Olive Oil
  • 1 large Yellow Onion – small dice (about 2 -2 1/2 cups)
  • 2 large Bell Peppers – stemmed, seeded and small dice (about 2 -2 1/2 cups) (SEE NOTES)
  • 1 large Poblano Pepper – stemmed, seeded and small dice (about ¾ cup)
  • 3-4 cloves Garlic – minced
  • 1 TBS EACH: Dark Ancho Chili Powder, Chipotle Chili Powder & Ground Cumin (SEE NOTES)
  • 1 ½ tsp EACH: Smoked Paprika, Ground Coriander & Dried Oregano (NOT ground)
  • 2 TBS Tomato Paste
  • 1 ¾ Cups Beer or Stock – (I use 12 ounces Beer + 2 ounces Stock) (SEE NOTES)
  • 1 (14.5 ounce) Can EACH: Fire-Roasted Diced Tomatoes & Crushed Tomatoes – UNDRAINED
  • 2 whole Dry Bay Leaves
  • 1 (14.5 ounce) Can Red Kidney Beans – drained & rinsed
  • 1 (14.5 ounce) Can Black Beans – drained & rinsed
  • 1 (16 ounce) Can Refried Beans – (SEE NOTES)
  • 1 Cup Frozen Corn Kernels
  • 1-2 TBS Fresh Lime Juice – or more to taste
  • To Taste Kosher Salt & Ground Black Pepper
  • Optional Toppings: Pico de Gallo Hot Sauce, Shredded Cheese, Sliced Scallions, Chopped Cilantro, Diced Tomatoes, Diced Red Onions, Sliced Jalapenos,
  • Serving Suggestions: Chips or Cornbread

Instructions

  • Sauté vegetables: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the onions and all three peppers. Sauté (sweat), stirring occasionally, until softened, about 7-8 minutes. Add the garlic, chili powders, cumin, paprika, oregano and coriander. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 2 minutes.
  • Deglaze the pan: Slowly add the beer to deglaze the pan, using the back of a wooden spoon to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Add the tomatoes and bay leaf. Increase heat to medium-high and bring back to a simmer. Immediately reduce heat to maintain a gentle simmer.
  • Cook: Cover and simmer for 10 minutes. Remove lid, stir and continue to simmer for an additional 10 minutes.
  • Add the beans and corn: Add the kidney beans, black beans, refried beans and frozen corn. Bring the soup back to a gentle simmer over medium heat. Immediately reduce to low and cook for 8-10 minutes, or until the soup is thickened and chili is warmed through. Stir in lime juice. Taste and adjust for seasoning with salt, pepper, hot sauce and/or lime juice. Use tongs to remove bay leaf and discard.
  • Serve: Ladle warm chili into individual bowls and garnish with desired toppings. Enjoy!

Video

Notes

  1. Bell Peppers: You can use any type of bell peppers you would like. I used a combination of red and green.
  2. Chili Powders: If you don’t have both ancho and chipotle chili powders, you can substitute plain chili powder. The recipe as written is SPICY.
    • For medium spicy chili, use a total of 4 teaspoons chili powder (or 2 teaspoons ancho and 2 teaspoons chipotle)
    • For mild, use a total of 2 teaspoons chili powder (or 1 teaspoon ancho and 1 teaspoon chipotle)
  3. Liquid: The liquid helps flavor the chili. If you like a lot of flavor, I recommend using beer. Alternatively, you can use either vegetable or chicken stock. Or, you can use a combination of beer with stock!
  4. Refried beans help make this chili thick and creamy in texture. If you like a thinner chili, you can substitute 1 (16 ounce) can of pinto beans, drained and rinsed.
Recipe Yield:  Approximately 11 1/2 Cups
Recipe Serves:  8-10
Nutritional information is an estimate based upon 8 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 85kcal    Carbohydrates: 12g    Protein: 2g    Fat: 4g    Saturated Fat: 1g    Sodium: 243mg    Potassium: 257mg    Fiber: 2g    Sugar: 4g    Vitamin A: 1530IU    Vitamin C: 74mg    Calcium: 13mg    Iron: 1mg
Course: entree, Main Course
Cuisine: American

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