3 Bean Vegan Chili is a hearty chili with fresh and frozen vegetables, canned beans, canned tomatoes, and chili seasonings. This vegan AND vegetarian chili has a deep, rich, flavor with lots of texture and loads of nutrients! It can be made via the Instant Pot, stove, and slow cooker, making it the perfect, weeknight meal.
3 Bean Vegan Chili
I’m not a self-proclaimed vegan or vegetarian, but I love to conquer carnivore-approved, plant based recipes.
This tried and tested vegan chili recipe will have people not believing it’s vegan or vegetarian chili. We love when that happens!
Here’s an interesting question though…
Is vegetarian chili vegan?
It can be, but not always.
If a vegetarian chili is going to be considered vegan, it must have no animal products.
A vegan chili, however, is most certainly vegetarian because, by default, it has no animal products.
What kind of beans go into vegan chili or vegetarian chili?
You can use any beans for a vegan or vegetarian chili recipe. For this recipe, I love black beans, kidney beans, and pinto beans.
I’m always happy with the colors, textures, and flavors of that particular bean combination.
You can use reduced-sodium, canned beans and control the amount of added salt in this recipe.
I personally like add the bean juice to the chili because there’s a lot of flavor to be had there!
The canned beans make this recipe SO easy and gets dinner on the table in under and hour. It’s my kind of meal!
How do you make vegan chili in the INSTANT POT?
1. Turn Instant Pot to saute mode and add olive oil.
2. Sauté vegetables and garlic until tender.
3. Add remaining ingredients; close and lock lid; set for 15 minutes.
4. When cycle completes, allow natural pressure to fully release before opening lid.
How do you make vegan chili in a CROCKPOT?
1. Place 10” skillet on medium high flame and add olive oil.
2. Sauté fresh veggies and garlic until tender.
3. Transfer veggies over to a 4+ quart crockpot.
4. 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?
1. Place 4+ quart soup pot on medium high flame and add olive oil.
2. Sauté veggies and garlic until tender.
3. Stir in remaining ingredients; bring to boil for a few minutes.
4. Reduce heat to LOW and simmer for an hour, stirring as needed.
Storage and Reheat instructions for vegan chili and vegetarian chili
Store chili in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer.
To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.
Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it’s too thick.
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)
Want more cool weather vegan recipes?
These recipe are easy, naturally gluten free, and weeknight-friendly!
Easy Minestrone Soup Recipe
Meatless Lentil Chili
Vegan Tortilla Soup
3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 small Onion finely chopped
- 2 large Carrots diced
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 1 15 oz can Black Beans rinsed and drained
- 1 15 oz can Pinto Beans rinsed and drained
- 1 15 oz can Kidney Beans rinsed and drained
- 2 cups Vegetable Stock
- 1 15oz can No Salt Added Diced Tomatoes keep juice
- 3 oz Tomato Paste or 5 Tbsp
- 1 cup Corn frozen, canned, or fresh
- 3 Tbsp Chili Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 Bay Leaf
Instructions
Instant Pot Instructions:
- Set Instant Pot to sauté mode; heat OLIVE OIL (about 2 minutes).
- Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes).
- Stir in BEANS, 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 and allow pressure cooking cycle to complete;
- When cycle is complete, allow natural pressure release of 15 minutes (the pressure valve float should fully drop into position before attempting to open pressure cooker lid).
- Serve warm.
Stove instructions:
- In a 3.5 quart soup pot on medium-high, heat OLIVE OIL (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
- Stir in BEANS, VEGETABLE STOCK, DICED TOMATOES (with juices), TOMATO PASTE, CORN, and SEASONINGS.
- Bring just to a boil, then reduce heat to low; cover, and simmer up to 1 hour or until chili has thickened to your liking.
- Serve warm.
Crockpot Instructions:
- 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, VEGETABLE STOCK, DICED TOMATOES (with juices), TOMATO PASTE, CORN, and SEASONINGS.
- Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours.
- Serve warm.
Storage and Reheat Instructions
- Store chili in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer. To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.
- Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
RECIPE NOTES
Nutrition
Traci Antonovich
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