Vegan Three-Bean Chili
This is the kind of pot that fills your whole kitchen with the smell of toasted spices and makes everyone wander in asking what's for dinner. Three varieties of beans — black, kidney, and pinto — give it serious body and protein, while fire-roasted crushed tomatoes and a tablespoon of tomato paste cooked down to brick-red add a deep, smoky backbone that tastes like it simmered all day. The spice blend is genuinely layered: chili powder, cumin, smoked paprika, oregano, coriander, and a touch of cayenne all go into the pot together and bloom in the oil before a drop of liquid is added, which makes a noticeable difference in the final flavor. A squeeze of fresh lime juice stirred in at the very end brightens everything up and keeps the richness from feeling heavy. Every single ingredient here is naturally plant-based, so there's no substituting or swapping required — it just works as written. Serve it with sliced avocado and fresh cilantro on top, and you've got six generous bowls of something that genuinely satisfies.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (28 oz) fire-roasted crushed tomatoes
- 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 ½ cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, chopped (optional)
- sliced avocado (optional)
- lime wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, green bell pepper, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!