Smoky Three-Bean Vegan Chili

"This chili is more than a recipe, it is a journey though flavors and textures and the perfect hearty meal for any chilly night. With its vibrant colors and flavors it is a testament to the creativity and versatility of vegan cooking. It is an economical meal that will delight even your hungriest meat eaters."

Prep Time

15 minutes

Cook Time

30 minutes

Paired With

Main Protein



red bell pepper, diced 1, 1, 2, 1, 1 15 oz can, 1 15 oz can, 1 15 oz can, 1 15 oz can, 2 c, 1 T, 2 t, 1 t, 1 t, to taste, Optional garnish, Optional for serving, Optional for serving
green bell pepper, diced
carrots, diced
zucchini, diced
black beans, drained and rinsed
kidney beans, drained and rinsed
cannellini beans, drained and rinsed
diced tomatoes
vegetable broth
tomato paste
chili powder
smoked paprika
ground cumin
Salt and pepper
Fresh cilantro
Sour cream
Sliced avocado



Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until translucent and fragrant, about 5 minutes.
Add diced bell peppers, carrots, and zucchini to the pot. Cook for another 5 minutes until vegetables start to soften.
Stir in black beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, tomato paste, chili powder, smoked paprika, and ground cumin. Season with salt and pepper to taste.
Bring the chili to a simmer, then reduce heat to low and let it cook uncovered for about 20-25 minutes, stirring occasionally, until the flavors meld together and the chili thickens.
Taste and adjust seasoning if needed. If the chili is too thick, you can add more vegetable broth to reach your desired consistency.
Serve hot, garnished with chopped fresh cilantro. Optionally, top with a dollop of vegan sour cream and sliced avocado.
Enjoy your smoky three-bean vegan chili!