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Vegan three bean chili with pinto, black, and Great Northern beans – the perfect warm-you-up dinner. It’s ready to eat in less than half an hour. Vegan & gluten-free.
In many ways, I prefer a minimalist home.
My living room is open and uncluttered without any knickknacks. I’m regularly taking things to the consignment store, so that I can pare down and only keep what I really need.
I try to follow the words of Morris. (The writer, not the cat.)
“Have nothing in your house that you do not know to be useful, or believe to be beautiful.”
There is one area, though, where I struggle – the kitchen.
For one, I use my kitchen stuff. I’m cooking all the time, and gadgets come in handy. For the purposes of blog photography, it’s nice to have a variety of pretty platters and silverware.
Second, I have a lot of affection for practical art. I love incorporating pretty things into my ordinary daily life.
If I can use a wheel-thrown bowl made from a local artisan, that is a lot more enjoyable to me than something from Target or Crate and Barrel. (Although, I admittedly have those too.)
Needless to say, the precariously stacked bowls in my cupboard are vaguely reminiscent of the Leaning Tower of Pisa.
The problem is they’re both useful and beautiful. How do I resist?
The time of year that my proclivities are especially challenged is during art fair season. When there’s vendor after vendor with handmade pottery, it’s hard to say no.
I pick up the items, and hold them in my hands.
I can imagine the great big salad I would eat from it, or the platter that would be perfect for holding bruschetta. I’m especially drawn to bowls with handles.
I’ll turn to David and say, “Wouldn’t a big bowl of chili be delicious in this?”
“Yeah,” he’ll say, somewhat indifferently.
It’s not his fault. He actually doesn’t like chili, regardless of serving vehicle.
Anyway, I try to hold back, but last year I bought this bowl at our yearly art festival.
I knew it would be excellent on a drizzly spring day when the comfort of chili called. And I wasn’t wrong…
Vegan Three Bean Chili
This hearty vegan three bean chili is packed with pinto, black, and Great Northern beans. It’s spiced with cumin, ancho chili powder, and a bit of mustard and hot sauce for a slightly vinegar-y tang.
I’ve been hooked on Yellowbird jalapeño hot sauce ever since I discovered it in Austin last year. But feel free to use your preferred brand.
(Keep in mind that heat levels of hot sauce vary. So add less or omit it if you’re heat averse. Also, if you use a chili powder mix that includes cayenne, that will be considerably hotter than ancho chili powder.)
This vegan three bean chili isn’t overly hot, but has a spicy, warming edge. Like all chili, it thickens as it cools. Plus, as the flavors marry in the fridge, it gets better with each passing day.
Top it with your choice of minced onions, chopped cilantro, and/or non-dairy cheese. Of course, crackers for crushing on top are a must.
Even though I’m the only chili fan in our household, I have no problem finishing it over several days. (It also freezes well, though, if necessary.)
It’s delicious with vegan corn cakes, in a burrito, or on vegan chili cheese tater tots.
We grilled out last weekend. I could hardly wait to pour this chili over a grilled frankfurter for a vegan chili dog. So good.
Until then, in the wise words of Morris, “Meow.”
(Still the writer, actually. His later works were pretty esoteric.)
Vegan three bean chili
Ingredients
- 1/2 teaspoon extra virgin olive oil
- 1/2 cup onions chopped medium
- 2 cloves garlic minced
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 1/2 cups Great Northern beans drained and rinsed
- 1 1/2 cups pinto beans drained and rinsed
- 1 1/2 cups black beans drained and rinsed
- 1 cup water
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 1 1/2 teaspoons cumin
- 1 Tablespoon hot sauce
- 1/2 teaspoon yellow mustard
- Salt and pepper to taste
- Optional toppings: Minced onions, chopped cilantro, grated non-dairy cheese, crackers
Instructions
- Bring a medium-sized soup pot to a medium heat with extra virgin olive oil. Sauté onions and garlic a few minutes, until fragrant.
- Add the remaining ingredients (except for the optional toppings) to the pot and stir. Bring the heat to a simmer and cook for 15 to 20 minutes, allowing the chili to thicken. Stir occasionally.
- Optional: After the chili has thickened, use an immersion blender in the pot for 3 or 4 seconds to break up some of the beans and thicken the soup further. You don't want to blend the chili completely. It should still be thick and chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
- Serve in bowls with optional toppings.
Video
Nutrition
Looking for more ways to use this 3 Bean Chili?
Use a half cup in the best vegan cheese dip…
Slather it on a vegan chili dog…
It’s great on a chili dog pizza…
And it’s a taste sensation on vegan chili cheese tater tots.
Shell says
April 27, 2016 at 3:43 pmThis is a perfect day for chill! It looks so delicious and warm. Your bowl is perfect for such a meal. Don’t let Morris tell you otherwise.
Cadry says
April 28, 2016 at 8:40 amI agree, Shell! This week is full of chili weather. Morris will just have to get over it. 😉
Kris says
April 27, 2016 at 6:34 pmI am a big fan of chili over baked sweet potatoes or spaghetti squash. I like to use it as a salad topping too. So many options, I need more leftovers! One of my favorite recipes is Jack-fruit Chili. Do you ever make that?
Cadry says
April 28, 2016 at 8:42 amThat’s a great idea to pour chili over baked sweet potatoes. I could see the spicy and sweet going together really well. I’ve never made jackfruit chili. I’ve used jackfruit in a variety of other recipes, and I’m not usually that bowled over by it. I think the appearance is cool, but texturally, I’d rather have seitan. I’m not against trying again, though. Which recipe do you use?
Kris says
April 28, 2016 at 10:04 amhttp://keepinitkind.com/pulled-jackfruit-chili/
Cadry says
April 28, 2016 at 4:55 pmThanks, Kris! I’ll have to check that out. Kristy’s recipes are always great.
Susan says
April 27, 2016 at 10:45 pmI would love to see a post of your favourite bowls and props for taking such beautiful photos. 🙂
Cadry says
April 28, 2016 at 8:43 amWhat a fun idea, Susan! I’m in the process of re-doing my office to turn it into a photo/prop studio. Maybe I will do a reveal post when it’s all finished! And thank you for the compliment! 🙂
Joanne says
July 28, 2016 at 7:03 amI’ve made this several times now, very quick and simple and tastes delicious! It’s my favourite chili recipe, thank you! 🙂 https://www.instagram.com/p/BHPUKo2g97t/?taken-by=plantbased_bean&hl=en
Cadry says
July 30, 2016 at 2:19 pmI am so glad to hear that, Joanne! And thanks for posting the picture/video. It’s always fun to see others making my recipes. 😀
joanne says
November 10, 2016 at 7:00 pmWhat can i use in place or ancho chili powder or chipotle powder?
Cadry says
November 10, 2016 at 7:54 pmYou can just use regular chili powder. I like the flavor of ancho chili powder the best, but regular chili powder will work just fine. There isn’t any chipotle powder in the recipe.
Dianne's Vegan Kitchen says
December 15, 2016 at 7:48 pmHow can David not like chili? I could go for a bowl right now!
Cadry says
December 16, 2016 at 8:28 amHow can Dennis not like the Muppet Christmas Carol? We both have a lot of disillusionment to grapple with tonight. 😉
Ginny says
December 18, 2016 at 4:19 pmChili is such a great staple in my house. Love your bean mix and that little dab of mustard sounds perfect.
Cadry says
December 28, 2016 at 9:59 amYes, just that dab of vinegary mustard adds something special. Thanks, Ginny!
Melissa | Vegan Huggs says
December 18, 2016 at 10:53 pmYum! I love chili and yours looks fantastic! I can’t believe you’re the only chili lover in your home. They are missing out 😉 I’m so the same when it comes to clutter. I get stressed if I have too much stuff laying around. I buy so much less than I used to. I do have the same problem in the kitchen though (blogger problems). Oh, I love the bowl you bought…it’s gorgeous and perfect for that chili!
Cadry says
December 28, 2016 at 12:03 pmI know! It’s kind of a bummer to be the only chili fan in the house. (Otherwise, I’d make it a lot more often!) But on the plus side, it freezes well. 🙂
Michelle says
February 20, 2017 at 2:40 pmDo you think you could put the ingredients in a slow cooker on low for 4 or 5 hours and get the same consistency?
Cadry says
February 20, 2017 at 2:42 pmUnfortunately, I really couldn’t say, Michelle. I never use a slow cooker. If you try it, though, let me know how it goes!
Jenny says
November 27, 2017 at 2:13 pmThis looks perfect for the festive party menu! 🙂
Cadry says
December 4, 2017 at 12:22 pmThanks! I’d be more than happy to go to a chili party. 😀
Sarah says
January 7, 2018 at 9:11 amwhat size pot did you use in the video?
Cadry says
January 7, 2018 at 9:17 amI recommend a 3 quart pot for this recipe. In the video, the pot was actually bigger than I really needed. It was a 6 quart stock pot.
Sasha says
January 12, 2018 at 2:02 pmHi Cadry! I’m going to make this chili 🌶 next week, so excited! For the beans, is one can of each equivalent to the 1 1/2 cups? Thanks!!
Cadry says
January 12, 2018 at 4:40 pmYes, that’s exactly right! I hope you enjoy it, Sasha. 😀
Alocasia says
June 27, 2018 at 9:44 amTonight’s dinner. I could go for a bowl of this right now. Would I have to change anything in this recipe if I make it with soy curls as well?
Cadry says
June 27, 2018 at 9:51 amOoh, great addition! I like to re-hydrate my Soy Curls separately with warm water, drain them, and then chop them into smaller bites before adding them to chili. I have a Soy Curl chili recipe here, but the flavor profile is a little smokier. Still, you can check it out to see the way I like to add Soy Curls. Enjoy the chili, Alocasia!
Amy Katz says
December 3, 2018 at 8:19 pmI made this chili tonight, and it was so quick and easy. I already had all the ingredients in my pantry. I didn’t blend it at the end because it was already nice and think. I topped it with tortilla strips I baked in the oven. Great meal for a chilly night!
Cadry says
December 6, 2018 at 11:04 amI’m so glad you enjoyed it, Amy! Thanks for letting me know. Great idea to add some baked tortilla strips on top. Love that extra crunch!