Vegan 3 Bean Chili Recipe – Hearty, Healthy & Ready in 30 Minutes

Vegan • High Protein • 30-Minute Meal

Whether you need dinner on the table in the next hour or you’re looking for an easy meal prep recipe, this Vegan 3 Bean Chili has got you covered! Classic, hearty chili flavors with all the benefits of a good vegan meal, AND it’s ready in 30 minutes or less.

Why You Will Love This Recipe

• Filling & Satisfying: Great for hearty eaters who want plant-based nutrition without going hungry.
• Quick Prep: One onion, some garlic, and canned ingredients make this dish super fast.
• Perfect for Meal Prep: Make a big batch for the week – the flavor only improves with time!

Ingredients

• Olive oil
• 1 onion, diced
• Salt and pepper
• Garlic cloves, sliced
• Chili powder
• Ground cumin
• Chiles in adobo
• Dried oregano
• Vegetable broth
• Dark red kidney beans
• Light red kidney beans
• Pinto beans
• Split red lentils
• Crushed tomatoes
• Tomato sauce
• Juice of 1 lime

Instructions

1. Heat olive oil in a large pot over medium high heat.
2. Add diced onion, salt, and pepper. Cook for 4–5 minutes.
3. Add garlic, chili powder, cumin, adobo chiles, and oregano. Cook for 1 more minute.
4. Deglaze with a splash of broth, scraping the bottom of the pot.
5. Stir in the three beans.
6. Add lentils, crushed tomatoes, tomato sauce, and broth. Season with salt & pepper.
7. Simmer for 15 minutes, stirring often, until lentils are soft.
8. Stir in lime juice and adjust seasoning to taste.

Serving Suggestions

• Top with Fritos, avocado, or vegan sour cream
• Garnish with chopped cilantro or green onions
• Serve over brown rice, baked potato, or quinoa

Pro Tips to Elevate Your Chili

• Toast Your Spices: It deepens the flavor dramatically.
• Use Dried Chiles: Ancho or guajillo add complexity.
• Boost Umami: Add soy sauce or tomato paste for richness.
• Simmer Longer: For more depth, cook 30–45 minutes.
• Enhance Texture: Add tofu, potatoes, or lentils.
• Balance Acidity: A touch of cocoa or cinnamon works wonders.
• Check Consistency: Add broth if it thickens too much.

Frequently Asked Questions

Can I make it ahead of time?

Yes! It gets better the next day and stores well in the fridge or freezer.

Can I use dried beans?

Yes, just soak and cook them before adding to the chili.

Can I cook it in an Instant Pot or slow cooker?

Absolutely. Sauté first, then cook on low for 4–6 hours or pressure cook for 15–20 mins.

How do I adjust spice level?

Use mild chili powder and omit adobo chiles for a milder flavor.

Which beans are best?

Kidney, pinto, and black beans are great together. Use what you have!

How do I store leftovers?

Refrigerate up to 5 days, or freeze for up to 6 months.

How can I thicken it?

Add refried beans, tomato paste, or a little cornmeal or masa harina.

What toppings are best?

Try vegan cheese, green onions, cilantro, tortilla chips, or avocado.

Can I add plant-based meat?

Yes, crumbled tofu, tempeh, or vegan ground meat all work well.