Three Bean Veggie Chili

8 Servings
Total Time:
Jump to Recipetwo bowls of chili topped with sour cream, cheese, and green onion

This three bean veggie chili is packed with beans and vegetables to make the perfect hearty bowl of chili. Using a variety of different beans helps mix up the flavors and add depth to the dish. This is my go to chili recipe for cold days, meal prep, or when I’m cooking for a group.

This is a vegan chili recipe. If you want to add sour cream and cheese to the top you are welcome to. You can also keep it vegan by using avocado or green onions instead. Feel free to add or remove some of the ingredients to get it to work best for you. 

To get started, gather all of your ingredients and prepare your vegetables.

all the chili ingredients in bowls on.a white background

You will first add the vegetables to cook slightly and then add in all your spices, beans, and vegetable broth. The chili takes about 40 minutes all together, but 30 minutes of that is just letting it simmer. After it has simmered for 30 minutes, you will mix in the cilantro and lime juice.  

cooking process of the chili

You can store this in the refrigerator for 4-6 days. I love making this to use for quick lunches throughout the week. You can also store it in the freezer for 1-3 months. 

Make it your own! Change up the topping to make it what you want. A few of my favorites are:

  • Green Onion
  • Cilantro
  • Avocado
  • Cheese
  • Sour Cream

chili toppings including green onions, cheese, cilantro, and sour cream

Three Bean Veggie Chili

5 stars4 stars
8 Servings
Prep Time:
Cook Time:
Total Time:


  • 1 tbsp olive oil
  • 1 medium onion, minced
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped (optional)
  • 1/2 tsp salt
  • 4 cloves of garlic, minced
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 28oz can crushed tomatoes
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (15oz) pinto beans, drained and rinsed
  • 1 can (15oz) kidney beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 bay leaf
  • 2 tbsp chopped cilantro
  • 2 tsp lime juice or white wine vinegar
  • Optional Toppings: Sour cream, cheese, avocado, cilantro, tortilla chips, green onion, lime


  1. Heat oil in a large pot over medium heat. When oil is hot add onion, pepper, carrots, celery, and ¼ tsp salt. Cook for 5-7 min until vegetables are softened.
  2. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant, about 1 min.
  3. Add tomatoes, black, pinto, and kidney beans, vegetable broth, and bay leaf.
  4. Bring to a simmer, reduce to medium-low heat. Stir occasionally and maintain a gentle simmer for 30 minutes.
  5. Remove the chili from the heat and discard the bay leaf.
  6. Add the chopped cilantro and lime juice or vinegar. Add salt to taste (I added ¼ teaspoon more at this point).
  7. Divide the mixture into individual bowls and serve with garnishes of your choice.


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