Vegan One-Pot Three-Bean Chili with Cilantro
This hearty, deeply spiced chili is the kind of meal that makes a big pot feel like the smartest decision you made all week. Three varieties of beans — black, kidney, and pinto — give it serious body and protein, while fire-roasted crushed tomatoes and a generous blend of chili powder, cumin, smoked paprika, and cayenne build layers of smoky, complex flavor that taste like they've been simmering all day. Blooming the spices in the pot before adding the liquids is a small step that makes a huge difference, coaxing out every bit of warmth and depth. A spoonful of tomato paste ties everything together before the beans and broth go in, and after a 30-minute simmer the chili thickens into something genuinely satisfying. Fresh lime juice and roughly chopped cilantro stirred in at the end brighten the whole bowl and keep it from feeling heavy. It makes six servings, so it's perfect for meal prep or feeding a crowd — and it only gets better the next day. Sliced avocado on top is optional, but honestly, don't skip it.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
For serving
- sliced avocado, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and jalapeño, if using, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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