If you want a cozy meal but don’t want to spend a bunch of time in the kitchen, you have to make my Three Bean 20-Minute Chili. This is like a hug in a bowl! It’s vegan, gluten-free, and protein- and fiber-packed. I love to pair it with a batch of cheesy garlic bread or homemade gluten-free bread. Top with cashew sour cream or avocado for a creamy topping. For more cozy soup recipes, make my Lasagna Soup, Minestrone Soup, or Vegan Broccoli Cheddar Soup. If you want more chili inspo, make these Chili Stuffed Sweet Potatoes.
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Notes on Ingredients
- Beans: I used a combination of kidney, black, and great northern beans. Any bean combo works! Use what you have on hand. You need 3 cans of beans in total.
- Onion: Red, yellow or white onion works. Finely chop it so you don’t get any big chunks of onion.
- Water: Thins out the chili. Feel free to use veggie-broth for extra flavor.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Three Bean 20-Minute Chili?
- Saute onion in a pan on medium heat with a little olive oil until translucent.
- Then, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover for 20 minutes, and stir halfway through.
- Top with cilantro, chopped red onion and cashew sour cream!
- Serve and enjoy!
- Step 1: First, saute the onion in olive oil in a large pot. Then, add the rest of the ingredients and bring to a boil.
- Step 2: Next, reduce heat to simmer, cook for 20 minutes. Stir halfway through. Garnish and serve!
Commonly Asked Questions
Yes! You could substitute any other beans you like. Pinto beans or adzuki beans would be yummy additions. You just need three, 15oz cans of beans in total.
Yes! Chili makes amazing meal prep because it lasts up to 5 days in the fridge and reheats really well. The flavors also deepen as the chili sits so it gets better over time!
I love using cashew sour cream, avocado, nutritional yeast, and a sprinkle of cilantro or green onion.
Yes! Be sure to freeze in a freezer-safe container or baggie. It will last up to 3 months in the freezer.
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Extra Helpful Tips
- Use vegetable broth in place of water for extra flavor.
- Like spicy chili? Add in a hot pepper while the chili cooks. Remove the pepper before serving the chili.
- Be sure to drain and rinse your beans well before using to help prevent gas and bloat.
How to Store
Store the chili leftovers in an airtight container in the fridge for up to 5 days. You can freeze it as well. Reheat leftovers in a pan on the stove or in the microwave for a couple minutes.
If you tried this Three Bean 20-Minute Chili or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Three Bean 20-Minute Chili (vegan & gluten-free!)
Equipment
Ingredients
Chili
- ¼ cup onion
- 1 15 oz can kidney beans rinsed and drained
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can northern white beans rinsed and drained
- 1 red bell pepper chopped
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes no salt added
- 1 teaspoon cumin
- 1.5 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1.5 cups water add more based on how thick/thin you like your chili
Garnishes
- Cilantro
- Sour cream dairy-free
- Red onion, cilantro, or green onion
Instructions
- In a large soup pot, sauté onion on medium heat with a little olive oil until soft.
- Then, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover for 20 minutes, stirring halfway through.
- Top with cilantro, chopped red onion, and cashew sour cream!
- Serve and enjoy!
Notes
- Use vegetable broth in place of water for extra flavor.
- Like spicy chili? Add in a hot pepper while the chili cooks. Remove the pepper before serving the chili.
- Be sure to drain and rinse your beans well before using to help prevent gas and bloat.
Arica says
YUM! Chili is my favorite!!! I’ll have to make this soon!!
Hadas says
Really cannot go wrong 😍 delish!
Jolie says
Healthy and delicious!!
CoupleBrownSugar says
This. Was. PERFECT!
I’ve made a bean chill before but I didn’t feel like soaking the beans and all that jazz, but this was much more time sufficient if in need of a quickie meal. And just as delicious. If my kids love it, I know it’s a winner. Ty!
Mariana says
1st recipe from your blog and it will not be the last. This recipe was absolutely B E A U T I F U L. It was also my 1st chili bean. It is so tasty and with the cashew cream omg was perfect. Thanks!!
Danielle Keith says
WOW! I love hearing this kind of feedback. It makes my day. So happy you enjoyed it.
Angela says
Quick, easy and delicious! I added nutritional yeast for added thickness and nutrients. Hit the spot!
Kit says
How many servings does this make?
Danielle Brown says
Depends how hungry you are. It makes about 6!
Mary D. says
I’ve made this chili several times. My husband gave it 4 out of 4 stars! Can you please provide nutrition information or calories? Thanks.
Lori Landsberg says
Fantastic, tasty, quick and easy!
Jenna Brasuell says
So good I’m making it again!
raini says
Delish! Had to sub a few items and tweaked it a bit. Used Diced tomato with spicy red pepper and subbed in pasta sauce which is just tomato sauce with a few spices and cornstarch. Added celery, red pepper and mushrooms. I used White Kidney, Pinto and Black beans. Topped with fresh cilantro and a sprinkle of nutritional yeast. Made some boiled (al dente) yellow potato to add to my bowl. Next time I might try adding some lentils… Yum Yum Yum.
Lottery 7 says
I made this Three Bean Chili for dinner last night, and it was a hit! Super easy to whip up and packed with flavor. I loved that it was vegan and oil-free, making it a guilt-free comfort food. I’ll definitely be adding this to my regular meal rotation—thanks for the recipe!
19 CLUB says
This Three Bean Chili is absolutely delicious! I love how quick and easy it is to make, plus the fact that it’s vegan and oil-free makes it a perfect weeknight dinner option. The blend of flavors is fantastic, and it definitely satisfies my chili cravings. Can’t wait to make it again!
Big daddy says
This Three Bean 20-Minute Chili looks amazing! I love that it’s both vegan and oil-free. Can’t wait to try it out this week for a quick and healthy dinner option. Thanks for sharing!
lucky 97 says
This Three Bean 20-Minute Chili looks amazing! I love how quick and easy it is to make, and the fact that it’s vegan and oil-free makes it even better. Can’t wait to try it for a cozy dinner this week! Thank you for sharing!
sm 605 says
I made this Three Bean Chili for dinner tonight, and it was a hit! So easy to whip up in just 20 minutes, and I love that it’s both vegan and oil-free. The flavors are amazing, and it’s such a hearty dish. Can’t wait to make it again! Thank you for the fantastic recipe!
Jordan Stacy says
YUM! Chili is the best. Love that this one is packed with beans!