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3 Bean Chili

3 Bean Vegetarian Chili

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This 3 bean vegetarian chili is made with a combination of black beans, pinto beans, and kidney beans for a deliciously satisfying plant-based meal!


Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, stemmed, seeded, diced
  • 9 medium garlic cloves, minced (about 3 tablespoons)
  • 1 teaspoon cumin
  • 3 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can kidney beans, drained and rinsed
  • 1 15oz can pinto beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 tablespoon brown sugar
  • 1 15oz can corn, drained (or 2 cups frozen corn)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon red wine vinegar


  1. In a large pot, add the olive oil, onion, and bell pepper.
  2. Cover and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
  3. Add the garlic, cumin, chili powder, cayenne pepper, and ½ teaspoon salt and continue to cook for 2 minutes.
  4. Add the beans, vegetable broth, tomatoes, oregano, and brown sugar.
  5. Bring the mixture to a boil over medium-high heat then reduce the heat to medium-low and simmer until the chili is thickened, about 25 minutes.
  6. Add the corn and continue to simmer for 5 minutes. (If using frozen corn, simmer for an additional 5 minutes.)
  7. Remove from heat and add the parsley and red wine vinegar. Season with salt to taste.

Keywords: 3 bean chili, vegan chili, vegetarian chili