This Vegan Three Bean Chili is thick, chunky, and ultra comforting, packed with garbanzo, kidney, and black beans plus sweet potato and carrots for the coziest texture. It's easy to make, big on flavor, and even better the next day. Load it up with avocado, red onion, lime, and cilantro and you've got the ultimate bowl of plant-based comfort food.
Growing up, Sundays in football season meant one thing in our house: my dad posted up in the kitchen with a huge pot of chili and a wooden spoon like it was his full-time job. He would taste, tweak, stir, and let it simmer for hours until it was thick, rich, and basically impossible to stop eating. It was a whole ritual, and honestly, it made the house smell like pure comfort.
This Vegan Three Bean Chili is my plant-based spin on that Sunday tradition, inspired by his famously epic pot. I kept the "let it simmer and let the flavors do their thing" energy, but swapped in a trio of beans (garbanzo, kidney, and black beans) to make it extra hearty and satisfying. Then I added sweet potato and carrots for that chunky, cozy texture and a subtle sweetness that balances the spice. Plus, that gorgeous orange hue? Completely obsessed.
Now, my dad was not shy with seasonings. He used eight (yes, eight!) tablespoons of chili powder. This version calms things down a bit and calls for three, which I think is plenty spicy, but you do you. Taste as you go and add more if you want that extra kick. He also probably would have splashed in a heroic amount of Worcestershire sauce and maybe even tossed in a bottle of dark beer because… that's just how he rolled. I told you, his chilis were legendary.
The result is simple, nourishing, and wildly satisfying. Thick, chunky, and full of bold chili flavor. I really think he would have approved, and I know he would've been pleasantly surprised by how filling and comfort-food-worthy a plant-based chili can be when you load it up with the right beans, veggies, and spices.
And we have to talk toppings because toppings can absolutely make or break a bowl of chili. I'm all about loads of diced red onion, creamy avocado, a big squeeze of fresh lime, and plenty of chopped cilantro. You can also go for vegan sour cream, cilantro lime sauce, or vegan shredded cheddar for a little extra "wow." And if you're a chips-in-chili person? Respect. Do what you love and make it yours. Chili is personal.
I'm so happy it's chili season. It really is the perfect meal-in-a-bowl for chilly days, and I love making a big pot on Sundays like my dad used to and then living off the leftovers for the next few days. (Because we all know chili leftovers are the best. The flavors get even better overnight and it thickens up even more in the fridge.)
I hope you love this veggie-packed Vegan Three Bean Chili as much as we do. It's grain-free, gluten-free, soy-free, and refined sugar-free. If you give it a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter, or Facebook so I can see your delicious creations.on Instagram, Twitter or Facebook so I can see you enjoying your creations.
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Vegan Three Bean Chili
- Total Time: 45 mins
- Yield: 8 1x
- Diet: Vegan
Description
This Vegan Three Bean Chili is thick, chunky, and ultra comforting, packed with garbanzo, kidney, and black beans plus sweet potato and carrots for the coziest texture. It's easy to make, big on flavor, and even better the next day. Load it up with avocado, red onion, lime, and cilantro and you've got the ultimate bowl of plant-based comfort food.
Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 medium sweet onions, diced
- 1 head garlic, peeled and minced
- 1 teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper
- 1 large sweet potato, skin removed and chopped into tiny cubes (~¼ inch thick)
- 2 large carrots, peeled and chopped into tiny cubes (~¼ inch thick)
- 2, 15 ounce cans stewed tomatoes
- 1, 8-ounce can tomato sauce
- 1 14.5 ounce can garbanzo beans, rinsed and drained
- 1, 14.5 ounce can pinto beans or kidney beans, rinsed and drained
- 1, 14.5 ounce can black beans, rinsed and drained
- 3 tablespoons chili powder (or more to taste)
- 1 tablespoon cumin
- ½ teaspoon cayenne pepper (if you want a spicy chili)
- 3 cups low-sodium vegetable broth
- Garnish options: fresh cilantro, lime, avocado, diced red onion, jalapeno slices, vegan sour cream, vegan shredded cheddar cheese or cilantro lime sauce
Instructions
- Place oil in a large pot and place over medium high heat. Add in onion, garlic, salt and pepper and saute for 5 minutes, stirring frequently.
- Add in remaining ingredients (sweet potato, carrots, stewed tomatoes, tomato sauce, beans, chili powder, cumin, cayenne pepper, broth and Worcestershire sauce); stir for about 20 seconds. Bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until chili thickens and flavors come together.
- Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like (such as avocado, diced red onion, jalapeno, cilantro or lime slices).
- Store leftovers in an airtight container in your refrigerator for up to five days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
Jennifer Bliss says
This looks pretty awesome! And so does your blog! I think this is the first time I have visited and commented! Mind if I link you!? Swing by my place and let me know when you have time! CHEERS!
Elaine Gordon says
Thank you! Of course, please feel free to link to me. What is your blog URL?
Jennifer Bliss says
Thanks so much! I will add you today! Mine is http://MyBlissfulJourney.com
Elaine Gordon says
Awesome thank you so much, Jennifer! 🙂
Sani Kemppainen says
looks delicious! great for those cold winter nights 🙂
Elaine Gordon says
Yea! Exactly 🙂
Randi says
8 tablespoons of chili powder- that sounds like my kind of chili!!! My parents would always do 4 or 5- nowadays I have to keep it at about 2 for the kids lol. But this looks amazing!
Elaine Gordon says
OMG totally! I know he was BIG on the spices! Definitely omit the cayenne pepper too if you aren't into the spicy spices!
SarahVeganChickpea says
I just made a big batch of chili and have been eating it for 3 days! 😀 Will have to add sweet potato next time like you did.
Elaine Gordon says
Yes! Sweet potato is so yummy in chili. It sweetens it slightly and makes it hearty. I also love the color and texture. And carrots too! They work well together. Let me know what you think!
Amy Katz says
Your photos are absolutely gorgeous! I pinned this recipe to try soon!
Elaine Gordon says
Wow thank you so much! That comment really means a lot to me 🙂 I hope you love the recipe when you get a chance to try it!
Marija says
My fav for this cold, autumn days! Thank you for this great recipe! 😀
Elaine Gordon says
Yea! You are welcome! Thanks for stopping by!
Jeanne says
Really enjoyed your bean chili recipe. Hearty and flavorful.
Elaine Gordon says
Thank you so much, Jeanne! It is one of my favorite easy one-pot chilly weather meals :). I agree it is super satisfying and filling and packed with tons of flavor.
Liz says
Love this chili! It has such a great flavor - def worth making! It also has a lot of ingredients you’d usually have on hand &/or can buy in bulk to make any time.
I’ve made it a few times. I add a couple tbsps of cocoa powder & a tad bit of arrowroot starch (made into a paste with water) for a slightly thicker chili. Plan to experiment adding peppers into it later 🙂
Thanks for all your great recipes, Elaine!
Elaine Gordon says
Thank you so much, Liz! I'm so happy to hear you enjoy it too! LOVE your idea of adding cocoa powder and arrowroot starch! I will try that next time for sure! Thank you again! Best, Elaine
Christie says
LOVED IT!!!!! My daughter made this and we loved it and I made it last week. The flavor is wonderful, the texture is great, the calorie count is fantastic--what more could you ask for. I added some left over rotisserie chicken to my husband's as I was trying to use up, and it was great, but certainly not necessary. I would love to add fresh roasted corn to this too. Will certainly be making this again.
Elaine Gordon says
Thank you so much, Christie! I'm so happy to hear you loved it so much! Please thank your daughter for cooking it up! 🙂 I am actually allergic to corn but that addition sounds so wonderful! I'm sure it would work well! If you give it a try next time you make it please let me know! Best, Elaine