3 Bean Vegan Chili is a hearty, simple, chili made with fresh and frozen vegetables, canned beans, canned tomatoes, and chili seasonings. It has a rich, deep, flavor with lots of texture, and has instructions for the Instant Pot, stove, or crockpot. This vegan chili recipe is your new, weeknight family favorite!
3 Bean Vegan Chili
Even though I’m not a self-proclaimed vegan, you guys know how much I love to conquer vegan recipes that make carnivores NOT miss the meat.
This vegan chili recipe, tried and tested on a large group of people, will have your people asking for the recipe because they won’t believe it’s vegan. We love when that happens!
How do you make vegan chili in the INSTANT POT?
~ Turn Instant Pot to saute mode and add olive oil.
~ Sauté vegetables and garlic until tender.
~ Add remaining ingredients; close and lock lid; set for 15 minutes and allow natural pressure to fully release before opening lid.
How do you make vegan chili in a CROCKPOT?
~ Place 10” skillet on medium high flame and add olive oil.
~ Sauté fresh veggies and garlic until tender.
~ Transfer veggies over to a 4+ quart crockpot.
~ Add remaining ingredients, stir to combine, cover with lid, and set crockpot on HIGH 2 hours or LOW 4-8 hours.
How do you make vegan chili ON THE STOVE?
~ Place 4+ quart soup pot on medium high flame and add olive oil.
~ Sauté veggies and garlic until tender.
~ Stir in remaining ingredients; bring to boil for a few minutes, then reduce heat to simmer; allow to simmer for an hour, stirring as needed.
Want more secretly healthy vegan recipes?
These recipes might just become your fall season favorites as each of them are healthy, vegan, naturally gluten free, and family friendly!
~ Meatless Lentil Chili
~ Vegan Tortilla Soup
~ Chipotle Sweet Potato Black Bean Chili
What kind of beans go into vegan chili?
You can use any beans for vegan chili, but for this recipe, I’m pretty in love with black beans, kidney beans, and pinto beans.
I’m always happy with the colors, textures, and flavors of that particular bean combination.
This recipe also uses reduced-sodium, canned beans because we can always add more salt but can’t take it away.
I also like add the bean juice to the chili, which is a chili recipe hot tip, because there is so much flavor and nutrients there!
Oh, and nothing against dried beans, but this vegan chili recipe requires very little planning to get on the table in under and hour. It’s my kind of meal!
3 Bean Vegan Chili Ingredients
- extra virgin olive oil
- onion
- celery
- carrots
- canned beans (black, kidney, and pinto beans)
- canned diced tomatoes
- vegetable stock
- tomato paste
- frozen corn (or canned corn)
- chili powder
- salt and pepper
- bay leaf
Tools you’ll need for this recipe:
- chef knife and cutting board or mat
- can opener
- 3.5 quart soup pot (if using stove cooking method)
- Instant Pot (if using Instant Pot cooking method)
- 10” skillet and 3 quart Crockpot (if using crockpot cooking method)
Traci Antonovich
Yields 2 quarts
Easy, weeknight chili with 3 beans, carrots, onions, celery, corn, diced tomatoes, vegetable stock, and chili seasoning.
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
Save Recipe5 based on 17 review(s)
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 small Onion (finely chopped)
- 2 Carrots (diced)
- 1 Celery stalk (finely chopped)
- 3 Garlic cloves (minced)
- 1 15oz can reduced sodium Black Beans (do not drain)
- 1 15oz can reduced sodium Pinto Beans (do not drain)
- 1 15oz can reduced sodium Kidney Beans (do not drain)
- 2 cups Vegetable Stock
- 1 15oz can reduced sodium Diced Tomatoes (do not drain)
- 3 oz Tomato Paste
- 1 cup Frozen Corn
- 3 Tbsp Chili Powder
- Salt and Pepper to taste
- 1 Bay Leaf
Instructions
- Set Instant Pot to Sauté; add OLIVE OIL; heat until shimmering (about 2 minutes).
- Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
- Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES (with juices), TOMATO PASTE, CORN, and SEASONINGS.
- Close and lock lid; set pressure release valve to “sealing” position; set Manual timer to 15 minutes and allow natural pressure to fully release on its own (about 15 minutes) before opening the lid.
- Serve warm.
- In a 3.5 quart soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
- Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, , TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
- Bring just to a boil, then reduce heat to low; cover, and simmer up to 1 hour.
- Serve warm.
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
- Transfer veggies over to a 3 quart Crockpot.
- Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
- Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours.
- Serve warm.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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