This one pot Vegan 3 Bean Chili is comfort food at its best! Arizona went from scorchingly hot to unseasonably cool in the blink of an eye, so it seemed appropriate to make one of my all-time favorite vegan meals. It’s perfect for tailgating, last minute drop-in guests or an easy weeknight dinner that’s ready in under 30 minutes. It’s also pretty darn budget-friendly!
What I love about chili is that you can add just about anything you like. Today, I opted for a variety of beans: red kidney beans, white chili beans and black beans. I began with sauteed onions and frozen corn. In addition to the traditional crushed tomatoes, I also added chunky salsa which gave it an amazing flavor. It needed a bit more warmth (not spice), so I added chili seasoning and a bit of cumin. Since I was using salsa, I omitted the red and green peppers, but feel free to add them if you’d like.
Top with vegan sour cream, vegan cheddar shreds and a sprig of fresh Italian parsley. I served with these mini cornbread muffins (recipe coming soon).
If you make this recipe for Vegan 3 Bean Chili, leave me a comment below and let me know what you thought 🙂
Vegan 3 Bean Chili
Ingredients
- 1 tbsp Oil
- 1 small Onion diced
- 28 oz can Crushed Tomatoes
- 1 can Red Kidney Beans
- 1 can White Chili Beans
- 1 can Black Beans
- 1/2 c Corn frozen is fine
- 1/2 c Chunky salsa
- 1 tsp Chili Powder or to taste
- 1/4 tsp Cumin or to taste
- Salt to taste
- Pepper to taste
Instructions
- Add oil to a large pot over medium high heat and saute the onions until tender and translucent.
- Add the corn and remaining ingredients and reduce heat to a simmer. Cook until the liquid thickens slightly.
- Season with salt and pepper, if needed.
- Serve with vegan sour cream, vegan cheddar shreds and/or a sprig of fresh Italian parsley, if desired.
Janet Simons says
You left corn out of the ingredients list! How much is used?
aimee says
I just fixed the printable recipe! Sorry about that. I used approximately 1/2 C of frozen corn, but none of these measurements need to be exact 🙂
Natalie Jarnstedt says
The size of can for beans was not mentioned.
I prefer cooking my own beans, therefore it would be helpful to know how much to make (or buy, if canned).
aimee says
Hi Natalie! Unless otherwise specified, I use the standard, run-of-the-mill 15 oz. cans. But the measurement really doesn’t need to be so exact. Also, feel free to use your favorite beans. This recipe is very forgiving 🙂
Constance Rex says
Hello. I just saw this recipe now. I am living in Austria and was unable to find chunky salsa. I only found the usual kind (not chunky). Could you please tell me what I could add to the recipe to compensate for that? For example, largish pieces of red/green/yellow pepper might work, right? Can you think of anything else? Would half an onion, cut in eighths, work, or would it add too much oniony flavor? Or would red onion be ok? I am a rather novice cook, so I need more help than most people would in adapting a recipe. Thanks for your help, if you see this. I know you posted the recipe nearly a year ago, based on your comments. (Sorry, I can’t rate the recipe because I haven’t tried it yet.)
Best regards
aimee says
Hi Constance, The only difference between the two salsas is how much it’s pureed. So you can definitely use whatever salsa you can find. I don’t think it would make a huge difference. You could always search the Internet for a recipe you like, but if it were me, I would just use the traditional salsa 🙂
Sarah says
As a new vegan, this recipe has become a staple. It’s the best chilli I have ever had!!!
aimee says
I’m so glad you enjoyed it! 🙂