Easy Three Bean Chili

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I first whipped up this recipe with my lovely sister, who was craving a comforting, hearty and filling meal that can be easily prepped-ahead with pantry staples. Since then, I have retested and added my own extra twists and it is now my go to three bean chili recipe.

Why you’ll love this recipe

• Budget friendly – It is made from super affordable everyday pantry staples. Easily double or triple this recipe to feed a crowd, or as part of your weekly meal prep. And if you are a fan of #mealprep then making extra, or freezing any extra stew you have, helps make this a frugal recipe, helping you stick to your meal prep budget.
• Super easy – Honest one my favorite things about this recipe is that it requires minimal prep and effort. Even better you can assemble ahead, throw in the slow cooker and come back to a cozy dinner in the evening.
• Very versatile – I mix and match the veggies and beans that go in so I can use up what is in my refrigerator and store cupboard. I can easily repurpose leftovers to make veggie bowls, burritos, baked chili mac, chili fries and more. Serve it with tons of toppings so everyone can make it their own.

Great for easy weeknight dinners, potlucks, game day, lunch boxes, veggie tacos, freezer meals and more. This vegan chili also goes great with a side of Instant Pot brown rice or crockpot mashed potatoes. Check out these Mexican recipes too.

Ingredient Notes

In this easy recipe, we’ll combine onion, peppers, garlic, spices, 3 different beans, tomatoes, broth and chili powder into a delicious and warming stew the whole family will love. Follow my tips on each ingredient for best results.

• Oil – Whilst I like using olive oil feel free to use other cooking oil like avocado or rapeseed oil.
• Spices – I love that this veggie chili gets tons of flavor from ground cumin, ground coriander, dried oregano, cayenne pepper. Add more or less spices to your taste and try to use fresh spices as old spices just taste powdery. Salt completes this.
• Aromatics – Onion, bell pepper and minced garlic gives you that gorgeous smell and flavor. I add another bell pepper in if I have ones that need using up.
• Beans – I love using a combination of black-eyed beans, kidney beans and pinto beans (the veggie ones), but you can use whichever combination you like. Make sure to drain them and rinse them well before using.
• Veggies – peeled and diced butternut squash and cork kernels add extra body and sweetness to the chili. Dice the squash in small cubes so the cubes cooks quickly.
• Liquids – Vegetable broth and diced tomatoes provide both the liquid cooking base as well as extra flavor. Of course you can use water instead of broth if you prefer.
• Optional ingredients – A tablespoon of grated dark chocolate or cocoa powder or a teaspoon or two of balsamic vinegar adds an amazing depth of flavour to this vegan chili. Try adding some of these when you cook and see what you think.

How To Make Three Bean Chili On The Stovetop

Get the complete ingredients list and instructions from the recipe card below.

1. Heat the oil in a saucepan and fry the onion and pepper for about 5 minutes till softened.
2. Stir in the garlic paste, followed by the spices and herbs and cook for a further minute.
3. Add in the rest of the ingredients, season with salt, mix, bring to the boil.
4. Then reduce to a simmer, cover and cook for about 35 minutes until thickened and done.

Make It In The Crockpot

Get the complete ingredients list and instructions from the recipe card below.

1. Heat the oil in a saucepan and fry the onion and pepper for about 5 minutes till softened.
2. Stir in the garlic paste, followed by the spices and herbs and cook for a further minute.
3. Transfer mix into a slow cooker, add in the rest of the ingredients, season with salt, cover and cook on high for 3-4 hours (or 6-7 hours on low). Check after 3.5 hrs, and if it needs a bit more time then cook until done.

Bintu’s Recipe Tips

• I have also used store bought chili bean mix instead of individual cans.
• Remove and mash up a few beans and add them back in if you want a thicker chili. My kids love when I do this.
• Cooking times may vary depending on the size, make, and model of your slow cooker. Make sure to consult your manual as necessary. 

Delicious Variations

I really love switching things up in the kitchen. Here are some variations for you to try if you want something a little different.

• Swap the beans – Use beans you have in your store cupboard. Borlotti beans, Cannellini beans and chickpeas all work.
• Substitute the veggies – Pumpkin or sweet potato can be substituted for butternut squash.
• Add heat – Feel free to add extra heat via jalapeños, chipotle or red pepper flakes.

Storage

Make extra and store for easy weeknight dinners and meal prep.

• Store – Store in an airtight container inside the fridge for up to 5 days. 
• Freeze – Transfer cooled food into and airtight container and Ziploc Freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for 3 months. A great tip is to freeze the chili in individual portion sizes, so you can grab the exact amount you need. 
• Reheat – Add to a saucepan and reheat on on the stove on low until warmed through. 

Serving Suggestions

This pairs well with some corn tortillas or brown rice or even some cornbread. You can easily top this with some sour cream, salsa, guacamole and air fryer tortilla chips.

If you like Mexican food then please do check out these delicious Mexican recipes and my favorite Mexican potatoes.

Weight Watchers Points

If you replace the 2 tsp olive oil used for frying with a calorie-controlled cooking spray, there are: 0 Blue Plan SmartPoints per serving

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