Vegan Classic Three-Bean Chili

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Three kinds of beans — kidney, black, and pinto — simmer together in a deeply spiced tomato base built from crushed and diced tomatoes plus a good dose of chili powder, cumin, smoked paprika, and oregano. Sautéed onion and green bell pepper add sweetness and body, while a couple minutes of blooming tomato paste gives the whole pot that deep, brick-red backbone real chili is known for. Everything simmers low and slow until it's thick enough to coat a spoon, with layers of smoky, earthy flavor in every bite. It's the kind of bowl that tastes even better the next day, ladled up with scallions for a little bite and crunch on top. This hearty, bean-packed pot is a natural fit for a vegan table, no fuss required.

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Ingredients

6 servings

1 lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 ½ cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp olive oil

For serving

shredded cheddar cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced scallions, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Add the onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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