Three Bean Chili: A Hearty and Satisfying Meatless Meal
Spice up your day with this hearty, flavor-packed three-bean chili topped with all your favorite fixings!
If you’re like me, chili is a comfort food you can enjoy year-round. There’s something so satisfying about a warm, hearty bowl packed with bold spices and rich flavors. This week, I’m excited to share my recipe for Three Bean Chili, a vegetarian twist on a classic that’s thick, chunky, and downright delicious.
What makes this chili special? The combination of three different beans—pinto beans, kidney beans, and smashed black beans—creates the perfect balance of textures and flavors. Plus, with its smoky, spiced tomato base and a variety of topping options, this dish is as versatile as it is comforting.
When I first started making this recipe, I was looking for a filling, meatless option that didn’t feel like I was “missing” anything. Let me tell you, this chili delivers. Whether it’s a cozy night in or a meal prep solution for the week, this dish has become one of my go-to recipes for its ease and flavor-packed punch.
Why I Love This Recipe
Bold Flavors: The chili powder, cumin, and smoked paprika create a smoky, savory base that’s just the right amount of spicy.
Protein-Packed: With three types of beans, this chili is not only filling but also packed with plant-based protein and fiber.
Versatile: This recipe yields about 6 cups of chili, which is perfect for serving 3-4 bowls or portioning out for meal prep. It’s great on its own or paired with cornbread, tortilla chips, or even over a baked sweet potato!
Three Bean Chili Recipe
Ingredients
1 can pinto chili beans (15 oz)
1 can light red kidney beans (15 oz), drained
1 can black beans (15 oz), drained and mashed
1 can tomato sauce (15 oz)
1 medium yellow onion, diced
1 bell pepper (any color), diced
1 jalapeño pepper (seeds removed for less spice, or leave them for extra heat)
3 cloves garlic, minced
1-2 tsp avocado oil or olive oil
1 ½ TBSP chili powder
1 TBSP ground cumin
1 tsp dried oregano leaves
¼ tsp smoked paprika
Sea salt to taste (I use about ¼ tsp)
Optional Toppings
Sliced jalapeños
Pickled red onions
Fresh pico de gallo or salsa
Sliced avocado
Green onion or cilantro
Corn chips
Sour cream or Greek yogurt (vegan or regular)
Shredded cheddar cheese (optional for non-vegan)
Instructions
Prep the Beans: Use the entire contents of the canned pinto chili beans and tomato sauce. Drain the kidney and black beans, then mash the black beans with a fork for added texture.
Chop and Sauté Veggies: Peel and dice the onion. Dice the bell and jalapeño peppers. Mince the garlic. Heat 1-2 tsp oil in a large pot over medium-high heat, then sauté the onion for 4-5 minutes. Add the peppers and garlic, and cook until fragrant.
Season and Combine: Stir in the chili powder, cumin, smoked paprika, and a pinch of salt. Add the tomato sauce, pinto chili beans, kidney beans, and mashed black beans. Stir well and bring to a boil.
Simmer: Reduce the heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.
Taste and Adjust: Add additional spices or cayenne pepper for more heat. For a thinner chili, stir in extra tomato sauce or vegetable broth.
Serve: Portion the chili into bowls and top with your favorite toppings. Serve hot and enjoy!
Cozy up with this ultimate three-bean chili bowl, loaded with vibrant toppings and packed with bold, comforting flavors!
Perfect for Meal Prep
This chili is one of my favorite recipes to meal prep. I often make a big batch on Sunday and portion it out into containers for easy lunches or dinners during the week. It reheats beautifully and even tastes better the next day as the flavors meld together.
If you’re looking to switch things up, this chili makes a fantastic filling for stuffed sweet potatoes, a topping for nachos, or even as a base for chili mac. The possibilities are endless!
A Personal Note
I remember the first time I made this chili—it was on a cold, rainy evening, and I was craving something warm and hearty that didn’t take hours to cook. I threw together what I had in the pantry, and this recipe was born. Since then, it’s been my go-to whenever I want something cozy and satisfying.
Cooking this chili also reminds me of how simple ingredients can create something magical. Beans, spices, and a little love come together to make a dish that’s wholesome, nourishing, and absolutely delicious.
Share Your Creations!
I hope you love this Three Bean Chili as much as I do! If you make it, let me know how it turns out. Share your photos and tag me on Instagram—I’d love to see your chili creations and hear about your favorite toppings!
Here’s to hearty meals that nourish the soul and warm the heart. 🌿
Happy cooking! 🌶️
