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Three bean chili: Warm up with a bowl

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Text overlay: 3 bean chili. Vegan & gluten-free. Overhead bowl of chili and toppings.

Three bean chili with pinto, black, and Great Northern beans – the perfect warm-you-up dinner. It’s a one pot meal that’s ready in less than half an hour. Vegan & gluten-free.

Vegan stew in bowl with onion garnish.

Three bean chili is one of the most popular recipes on Cadry’s Kitchen.

When there’s a chill in the air, this spicy stew warms you up from the inside out. Full of spices and satiating beans, it’s one of those comforting meals that makes you think maybe winter isn’t so bad after all.

Crackers crushed on top of bowl of vegetarian chili.

This hearty dish 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. This vegetarian stew isn’t overly hot, but has a spicy, warming edge.

Because I use canned beans in this recipe, this easy, one pot meal is very pantry-friendly. I always have all of the ingredients on hand. But if you’d prefer to make your beans from scratch first, by all means, go for it!

Also, if you want to swap out one type of beans for another, they can easily be changed out.

It thickens as it cools. Plus, as the flavors marry in the fridge, it gets better with each passing day.

How to make chili from scratch

Sauteed onions in soup pot.

Start by sautéing onions and garlic in a soup pot with oil. Once the onions are slightly translucent and fragrant, it’s time to add:

  • A can of fire roasted tomatoes (including juices)
  • Great Northern beans
  • Pinto beans
  • Black beans
  • Water
  • Ancho chili powder, paprika, and cumin
  • Hot Sauce
  • Mustard
  • Salt & pepper

Soup pot on stove with fire roasted tomatoes, beans, water, and spices.

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 hotter than ancho chili powder, which is listed in the recipe.

Bring to a simmer and cook for 15 to 20 minutes.

Immersion blender in pot of bean stew.

After it has cooked for a while, I like to further thicken it by blending it for a few seconds with an immersion blender. It breaks up some of the tomatoes & beans, and adds nice body & texture.

Be careful not to over blend. Just 3 or 4 seconds is good. It should still be thick & chunky. You don’t want a bean bisque.

Tortilla chip in bowl of 3 bean chili.

Serve it in bowls with optional toppings like sliced green onions, non-dairy cheese, and chopped cilantro. Of course, crackers for crushing on top or tortilla chips for dipping are a must.

For the cheese, I grated a block of Herbivorous Butcher American cheddar. Daiya cheddar block is also good grated by hand.

Ways to repurpose leftovers

Hand holding vegan chili dog covered with three bean chili, non-dairy cheese, and pickles.

Like many dishes that use a lot of spices, chili actually tastes better on day two or three. But if you’re looking for more ways to enjoy it other than by the bowlful, here are some ideas!

  • 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
  • Make tots a meal with vegan chili cheese tater tots
  • Serve it over vegan corn cakes
  • Pour it over an air fryer baked potato

Hand dipping chip into vegan chili.

Can you freeze chili?

Absolutely! It freezes beautifully.

Just put it into a freezer proof container with a lid. (I like to use glass Pyrex, but freezer bags also work if you prefer to lay them flat.) Then freeze until you’re ready to eat it.

Once you’d like to eat it, thaw in the refrigerator or by using the defrost function on the microwave. Then heat in the microwave or on the stove.

Overhead three bean chili in bowl, green onions, tortilla chips, and grated non-dairy cheese.

Vegan three bean chili in bowl with onion garnish.

Three bean chili (vegan)

This hearty 3 bean chili is packed with pinto, black, and Great Northern beans. It's wonderful on a rainy afternoon with crackers or crusty bread, or ladle it over veggie dogs cooked on the grill.
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American, Vegan
Keyword: comfort food, meatless stew, winter food
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 277kcal
Author: Cadry Nelson

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 including juices
  • 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 (I use Trader Joe's jalapeno hot sauce.)
  • 1/2 teaspoon yellow mustard
  • Salt & 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

Notes

Using canned beans makes this soup very pantry-friendly. However, if you'd prefer to make beans from scratch, that works just fine. Simply use 1 1/2 cups of each type of beans.
Prefer to use a different kind of beans? No problem. Any of the beans can be swapped out for another type in an equal amount.
I call for ancho chili powder in this recipe. It's made with one mild ingredient - ancho chilies. If you use a chili powder blend instead that uses cayenne pepper, this will be a spicier chili. Therefore if you make it with a chili powder blend, you may want to use less hot sauce.
This chili freezes beautifully. Simply freeze it in freezer proof containers. Then thaw before reheating on the stove or microwave.

Nutrition

Calories: 277kcal | Carbohydrates: 49g | Protein: 17g | Fat: 2g | Sodium: 118mg | Potassium: 841mg | Fiber: 16g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 5.8mg | Calcium: 110mg | Iron: 4.9mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content and photos updated January 2020. Originally posted April 2016.

3 bean chili - a hearty vegan chili that's sure to stick to your ribs | cadryskitchen.com

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Posted On: January 15, 2020
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Shell says

    April 27, 2016 at 3:43 pm

    5 stars
    This 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.

    Reply
    • Cadry says

      April 28, 2016 at 8:40 am

      I agree, Shell!

      Reply
  2. Susan says

    April 27, 2016 at 10:45 pm

    I would love to see a post of your favourite bowls and props for taking such beautiful photos. 🙂

    Reply
    • Cadry says

      April 28, 2016 at 8:43 am

      What 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! 🙂

      Reply
  3. Joanne says

    July 28, 2016 at 7:03 am

    5 stars
    I’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

    Reply
    • Cadry says

      July 30, 2016 at 2:19 pm

      I am so glad to hear that, Joanne! And thanks for posting the picture/video. It’s always fun to see others making my recipes. 😀

      Reply
  4. joanne says

    November 10, 2016 at 7:00 pm

    What can i use in place or ancho chili powder or chipotle powder?

    Reply
    • Cadry says

      November 10, 2016 at 7:54 pm

      You 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.

      Reply
  5. Dianne's Vegan Kitchen says

    December 15, 2016 at 7:48 pm

    How can David not like chili? I could go for a bowl right now!

    Reply
    • Cadry says

      December 16, 2016 at 8:28 am

      How can Dennis not like the Muppet Christmas Carol? We both have a lot of disillusionment to grapple with tonight. 😉

      Reply
    • Lucy says

      January 7, 2020 at 7:28 am

      5 stars
      This was delicious! Pureeing the chili for a few seconds is a great idea—made the texture just right.

      Reply
      • Cadry says

        January 7, 2020 at 9:27 am

        I’m so glad you enjoyed it, Lucy! Thank you for letting me know.

        Reply
  6. Michelle says

    February 20, 2017 at 2:40 pm

    Do you think you could put the ingredients in a slow cooker on low for 4 or 5 hours and get the same consistency?

    Reply
    • Cadry says

      February 20, 2017 at 2:42 pm

      Unfortunately, I really couldn’t say, Michelle. I never use a slow cooker. If you try it, though, let me know how it goes!

      Reply
  7. Sarah says

    January 7, 2018 at 9:11 am

    what size pot did you use in the video?

    Reply
    • Cadry says

      January 7, 2018 at 9:17 am

      I 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.

      Reply
  8. Sasha says

    January 12, 2018 at 2:02 pm

    Hi 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!!

    Reply
    • Cadry says

      January 12, 2018 at 4:40 pm

      Yes, that’s exactly right! I hope you enjoy it, Sasha. 😀

      Reply
  9. Alocasia says

    June 27, 2018 at 9:44 am

    Tonight’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?

    Reply
    • Cadry says

      June 27, 2018 at 9:51 am

      Ooh, 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!

      Reply
  10. Amy Katz says

    December 3, 2018 at 8:19 pm

    5 stars
    I 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!

    Reply
    • Cadry says

      December 6, 2018 at 11:04 am

      I’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!

      Reply
  11. Kiki says

    December 17, 2019 at 9:00 am

    5 stars
    This turned out great and came together very quickly. I didn’t have ancho chili powder so I substituted some chipotle peppers in adobo sauce, about two, with some sauce and it turned out fine. I chuckled at the 1/2 teaspoon of yellow mustard, thinking, why bother? but I could actually taste the flavor boost, so don’t leave that out! At the end, instead of using an immersion blender, I just scooped out some chili, mashed it with a potato masher, and stirred it back in. That thickened it up nicely. I did use this chili in Cadry’s vegan chili cheese dip, which is spectacular as well.

    Reply
    • Cadry says

      December 19, 2019 at 1:40 pm

      I totally know what you mean about the mustard. It’s such a small amount, you wouldn’t guess it would make a difference. But that little bit of tang adds a subtle something special. That’s smart to use a potato masher in lieu of an immersion blender. Thanks for the great feedback!

      Reply
  12. Mary Dmyterko says

    January 16, 2020 at 6:58 am

    Thanks, Cadry! Our Vegan Society in Cañon City holds its annual chili cook-off in February so I’ve been searching for ideas to create something unique. The ancho chili powder is new to me. I’ll look for it. The ingredients I have included in my practice pot are smoky tempeh chunked up into bite-sized pieces and Bush’s vegetarian beans [for a sweet note]. The cookoff is all in fun, just an opportunity to share what we’ve tried.

    Reply
    • Cadry says

      January 16, 2020 at 9:44 am

      The cook-off sounds really fun, Mary! Chili is so great for a cook-off, because it’s easy to make a big batch. And you don’t have to worry about it drying out, like some other foods.

      A couple years ago an Iowa restaurant used this chili recipe for a cook-off and won first prize!

      I started using ancho chili powder around 2012, after I heard about it in a Latin cookbook called Viva Vegan. Now it’s a pantry staple. It has a wonderful warm, round flavor, but it’s not hot. That means you can add heat in other ways to suit your preferences – via hot sauce, fresh peppers, or cayenne.

      Reply
  13. Stephen Motson says

    January 16, 2020 at 9:03 am

    Ancho chilli powder? I have never seen this in any supermarkets or shops in the UK.

    Reply
    • Cadry says

      January 16, 2020 at 9:11 am

      Yes, ancho chili powder is made with one ingredient – ancho chilies (dried poblano peppers). So if you purchased dried ancho chilies, you could grind your own in a coffee grinder or spice grinder. It’s also available online. It’s a more common ingredient in Mexican recipes, so I can see why it might not be as widely available in the UK.

      Reply
  14. Mike D says

    February 6, 2020 at 5:58 pm

    5 stars
    We made this last night… leftovers for tonight! Great chili. I think it’ll even be better tonight; chili seems to be one of those foods that tastes better the longer the flavors are allowed to steep.

    Reply
    • Cadry says

      February 10, 2020 at 1:20 pm

      I’m so glad to hear you enjoyed it, Mike! I agree. Chili just improves over time. Thanks for the nice feedback!

      Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

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