Three-Bean Vegetable Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vegan chili bursting with protein-packed beans and seasonal vegetables, simmered to perfection with warming spices. This american-inspired vegetarian (vegan) ready in about 55 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 15 min Cook: 40 min Serves 6 American cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 large, diced onion
2, diced carrots
2 stalks, diced celery
3 cloves, minced garlic
1, diced bell pepper
1 can (15 oz), drained kidney beans
1 can (15 oz), drained black beans
1 can (15 oz), drained cannellini beans
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 cup frozen corn
1/4 cup, chopped cilantro

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and bell pepper, cooking 8 minutes until softened.
Step 2: Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
Step 3: Add 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking 1 minute to toast spices.
Step 4: Stir in drained kidney beans, black beans, cannellini beans, diced tomatoes (with juice), and 1 cup vegetable broth. Bring to a simmer and cook uncovered 20 minutes, stirring occasionally.
Step 5: Add 1 cup frozen corn and cook 10 minutes until corn is heated through.
Step 6: Season with salt to taste (optional). Serve hot, garnished with 1/4 cup chopped cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Three-Bean Vegetable Chili take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Three-Bean Vegetable Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Three-Bean Vegetable Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Three-Bean Vegetable Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Three-Bean Vegetable Chili vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.