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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.
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.
Three bean 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.
Like all chili, 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
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
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.
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.
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 use leftover chili
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
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.
Here’s what readers have to say about this recipe
“I’ve made this several times now, very quick and simple and tastes delicious! It’s my favorite chili recipe, thank you!”
“This was delicious! Pureeing the chili for a few seconds is a great idea—made the texture just right.”
“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 thick. I topped it with tortilla strips I baked in the oven. Great meal for a chilly night!”
Three bean chili (vegan)
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
Nutrition
Looking for more chili recipes without meat? Check out my lentil chili & meatless chili with Soy Curls.
Content and photos updated January 2020. Originally posted April 2016.
Shell says
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.
Cadry says
I agree, Shell! This week is full of chili weather. Morris will just have to get over it. 😉
Kris says
I 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
That’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
http://keepinitkind.com/pulled-jackfruit-chili/
Cadry says
Thanks, Kris! I’ll have to check that out. Kristy’s recipes are always great.
Susan says
I would love to see a post of your favourite bowls and props for taking such beautiful photos. 🙂
Cadry says
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! 🙂
Joanne says
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
Cadry says
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. 😀
joanne says
What can i use in place or ancho chili powder or chipotle powder?
Cadry says
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.
Dianne's Vegan Kitchen says
How can David not like chili? I could go for a bowl right now!
Cadry says
How can Dennis not like the Muppet Christmas Carol? We both have a lot of disillusionment to grapple with tonight. 😉
Lucy says
This was delicious! Pureeing the chili for a few seconds is a great idea—made the texture just right.
Cadry says
I’m so glad you enjoyed it, Lucy! Thank you for letting me know.
Ginny says
Chili is such a great staple in my house. Love your bean mix and that little dab of mustard sounds perfect.
Cadry says
Yes, just that dab of vinegary mustard adds something special. Thanks, Ginny!
Melissa | Vegan Huggs says
Yum! 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
I 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
Do 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
Unfortunately, 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
This looks perfect for the festive party menu! 🙂
Cadry says
Thanks! I’d be more than happy to go to a chili party. 😀
Sarah says
what size pot did you use in the video?
Cadry says
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.
Sasha says
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!!
Cadry says
Yes, that’s exactly right! I hope you enjoy it, Sasha. 😀
Alocasia says
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?
Cadry says
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!
Amy Katz says
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!
Cadry says
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!
Kiki says
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.
Cadry says
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!
Mary Dmyterko says
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.
Cadry says
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.
Stephen Motson says
Ancho chilli powder? I have never seen this in any supermarkets or shops in the UK.
Cadry says
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.