Vegan Three-Bean Chili

A hearty, smoky chili of kidney, pinto and black beans simmered with tomatoes, peppers, chili powder, cumin and a touch of cocoa, thickened with masa. Serves 6.

Naturally gluten-freeVeganVegetarianDairy-freeFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

A vegan version of our Texas Chili (Chili con Carne), from the Steak and Seafood kitchen.

  • Prep 20 min
  • Cook 50 min
  • Total 1 hr 10 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

A bowl of vegan three-bean chili topped with avocado, green onions and lime

Texas chili is all about the chiles, so we kept the spice blend from our Texas Chili and built the body from three kinds of beans instead of beef. A spoonful of cocoa and smoked paprika add depth, and a little masa harina thickens it the Texas way.

Like any chili it is even better the next day. Top it with avocado, green onions and a squeeze of lime.

Instructions

  1. Soften the vegetables. Heat the oil in a large pot over medium heat. Cook the onion, bell pepper and jalapeño for 8 minutes, until soft. Add the garlic and cook 1 minute.
  2. Toast the spices. Stir in the chili powder, cumin, oregano, smoked paprika and cocoa and cook for 1 minute, until fragrant.
  3. Simmer. Add the tomatoes, beans, broth and salt. Bring to a boil, then simmer uncovered for 40 minutes, stirring now and then.
  4. Thicken. Whisk the masa harina with 1/4 cup water, stir it in and simmer 5 minutes more. Add the lime juice and adjust the salt.

Nutrition per serving (estimated)

340Calories
58 gCarbohydrates
16 gFiber
41 gNet carbs
19 gProtein
7 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeVegetarianVeganDairy-free

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • For a meatier texture, add 1 cup cooked brown lentils or a package of plant-based ground meat with the beans.
  • Check the label on the chili powder blend; most are vegan.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 5 days, or freeze up to 3 months. Reheat on the stove until bubbling.

Questions about this recipe

How do you make vegan chili taste meaty?
Toast the spices, use smoked paprika and a little cocoa, and add lentils or plant-based ground meat for texture.
Is this chili gluten-free?
Yes, as written. Masa harina is made from corn.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel, or a cold lager. Wine pairing guide

Other versions on the site: Slow Cooker Beef and Bean Chili (ground beef and beans in the slow cooker).

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