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Recipe

Three-bean chili

American · 55 min · EasyVegan

Black, kidney and pinto beans simmered with tomatoes, peppers and smoky spices. Great with cornbread or rice.

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Bowls of vegan bean chili with corn, served with rice

Photo: Nic Wood on Pexels

This is the chili you make when you want a big pot of something warming with almost no effort. Three kinds of beans give it plenty of body, and smoked paprika brings the depth you'd usually get from meat.

It's even better the next day, so make a full batch and enjoy the leftovers. Pile on avocado, cilantro and a squeeze of lime.

Three-bean chili recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
15 min
Cook
40 min
Total
55 min
Serves
6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 can (28 oz / 800 g) diced tomatoes
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) pinto beans, drained and rinsed
  • 1 1/2 cups (360 ml) vegetable stock
  • 1 cup (150 g) frozen corn (optional)
  • 1 teaspoon salt, plus more to taste
  • Juice of 1 lime

To serve

  • Sliced avocado
  • Chopped fresh cilantro
  • Lime wedges
  • Tortilla chips or rice

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño with a pinch of salt and cook for 8 minutes, until soft.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for 1 minute, until fragrant. Stir in the tomato paste and cook for 1 minute more.
  3. Add the diced tomatoes, all three beans, the stock and the salt. Bring to a boil, then lower the heat and simmer, partly covered, for 30 minutes, stirring occasionally, until thick.
  4. Stir in the corn, if using, and cook for 5 minutes. Mash some of the beans against the side of the pot if you'd like it thicker.
  5. Stir in the lime juice, taste and adjust the salt, and serve with your toppings.

Tips

  • For a smokier chili, add a chopped chipotle pepper in adobo with the spices.

Storing leftovers

Keeps in the fridge for 5 days and freezes for 3 months.

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