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Vegan Chili {3 bean}

This vegan chili recipe is the best of all vegan chili recipes! Try your hand at homemade chili today. {gluten free and vegan}

My husband is a finger-quote "adult". And he still picks beans out of chili.

This led to years of me simply avoiding chili. Then a pretty intense question and answer period led me to the conclusion that he only really disliked kidney beans and might actually eat the rest.

I whipped up this chili one Meatless Monday. And it was a hit for everyone in the house!

Even Kevin!

This recipe is dedicated to kidney beans and meatless Monday.

overhead view of a white bowl. Chili is piled high, then topped with green guacamole, red pico de gallo and a fresh cilantro leaf.

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WHAT YOU NEED TO KNOW ABOUT THIS VEGAN CHILI

DRIED beans that have been soaked and cooked give more control over the texture of the beans. I like my chili beans a little on the al dente side and find canned beans can get quite soft.

THE aromatics in this chili recipe are the cornerstone of the flavour! Make sure to saute them long enough for the flavours to complexify. (Is that even a word? It is now!)

DUTCH ovens are a staple in my kitchen. I highly recommend having at least one. We've got 3; small cast iron , a medium ceramic, and a large cast iron. I love being able to cook on the stove, cover my pot and pop it in the oven.

SECRET ingredients, you say? Yes, I do say! Secret ingredients in this recipe are the 3 Cs. Chocolate, Cumin, Cinnamon. Trust me on all of it.

Overhead view of vegan 3 bean chili

CHILI TOPPING IDEAS

As written, this recipe is gluten free and vegan, please be mindful of the topping ideas if you have dietary concerns!

  • loaded guacamole
  • pico de gallo
  • cilantro
  • sour cream
  • shredded cheese
  • tortilla chips
  • corn
  • chopped tomatoes, onions, avocado
  • pickled jalapenos

Tell me in the comments what YOUR perfect bowl of chili looks like!

a white ceramic dutch oven with the lid on, dark brown chili had boiled over and streaked down the side of the rippled white edge of the pot.
I'd argue that a pot that boils over is filled with better tasting food than one that hasn't! Haha

SERVE THIS CHILI WITH:

  • brown or white rice
  • salad or a slaw
  • fries
  • baked potatoes
  • raw veggies
  • cornbread
GOT LEFTOVERS?

Try these suggestions if you've got leftover chili!

  • Chili burritos - stuff and wrap tortilla shells with chili and shredded cheese. Place burrito on a baking sheet lined with parchment paper, and bake at 350f for 20 minutes - flipping once at the 10 minute mark.
  • Sloppy Joes - heat leftover chili in a covered pot (to avoid splatters), then slice buns in half, top with heaping amounts of chili.
  • Shepard's pie - The classic, but updated! Layer chili on the bottom of an oven safe baking dish, top with canned corn and creamed corn in a 1:1 ratio. Top with creamy mashed potatoes. Bake at 350f for 35-45 minutes.
  • Nachos - forget ground beef - top your nachos with leftover chili!
  • Stuffed bell peppers - remove stems and seeds from bell peppers, fill with leftover chili and top with shredded cheese. Cover with foil. Bake at 350f for 30 minutes, uncover and bake for another 10-15 minutes.

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

Overhead view of vegan 3 bean chili
Yield: 20

Incredible Vegan Chili

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This vegan chili recipe is the best of all vegan chili recipes! Try your hand at homemade chili today.

Ingredients

  • 3 cups dried beans, soaked overnight - I used 1 cup navy, 1 cup kidney, and 1 cup black beans.
  • 2 bell peppers, diced
  • 1 large onion, diced
  • 4 celery stalks, chopped
  • 4 carrots, chopped
  • 5 cloves garlic, minced
  • 2 tbsp olive oil
  • 3-4 jalapenos, diced
  • 2.5 tsp cumin
  • 1.5 tbsp chili powder
  • 1-2 tsp red pepper flakes
  • 2 cans diced tomatoes
  • cayenne pepper - to taste
  • 1/2 tbsp salt - more to taste
  • 1/3-1/2 cup chopped dairy free chocolate
  • 1 tbsp cinnamon

Instructions

  1. Preheat oven to 350f.
  2. Rinse and drain soaked beans, set aside.
  3. Add peppers, onion, celery, carrots, and garlic to a large pot with olive oil and sautee over medium heat. Once the aromatics start to soften up and the onion begins to become translucent, add the jalapenos, cumin, chili powder, pepper flakes, cayenne, and salt and stir well to combine.
  4. Transfer to large Dutch oven.
  5. Add both cans of tomatoes, and all beans to dutch oven and stir well to combine.
  6. Bake, covered at 350f for 30-45 minutes, until the chili is hot and bubbling.
  7. Carefully mix in the chopped chocolate and cinnamon - until the chocolate has melted.

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Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 364mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 4g

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