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 or vegetarian, you guys know how much I love to conquer plant-based recipes that are carnivore approved.
This vegan chili recipe, tried and tested on a large group of meat-eaters, will have people not believing it’s vegan. 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.
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!
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
- 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)