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A bowl of vegan bean chili on a table with chopped green onion.
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3 Bean Chili (Vegan + Oil-Free)

This 3 bean chili is vegan, oil-free, and gluten-free. It is easy to make and so warm and comforting. Enjoy it plain or over a bowl of grains!
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: plant-based, Vegan
Servings: 7 cups
Calories: 151kcal
Author: Bree Sheree

Ingredients

  • 1 medium yellow onion (chopped)
  • 1 cup carrot (chopped)
  • 1 cup celery (chopped)
  • 1 jalapeno pepper (finely diced, seeds removed)
  • 3 tablespoons chili powder
  • 1 ½ teaspoons cumin
  • 2 garlic cloves (minced)
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika
  • 3 cups vegetable broth (low sodium)
  • ½ cup tomato sauce (no salt added)
  • 2 cups tomatoes (chopped)
  • 1 cup canned black beans (no salt added)
  • 1 cup canned dark red kidney beans (no salt added)
  • 1 cup canned pinto beans (no salt added)
  • 1 tablespoon brown rice flour
  • 1 ½ tablespoons water

Instructions

  • Chop the onion and carrots, and add them to a large pot. Saute with some water or vegetable broth for about 7 minutes. You will only need to add a small amount of water or broth to prevent the vegetables from sticking. Keep an eye on the pot and add a bit more liquid whenever needed. While the onion and carrot are cooking, prep the other vegetables.
  • Next, add the chopped celery, diced jalapeno, chili powder, cumin, garlic, oregano, and smoked paprika. Make sure you remove the jalapeno seeds or the chili will be very spicy. Saute for 5 more minutes, mixing occasionally, and adding more liquid if needed.
  • Next, add the vegetable broth, tomato sauce, chopped tomatoes, and beans (drain the liquid from the cans first). Bring to a boil, then reduce to low heat and simmer for 30 minutes, uncovered.
  • After 30 minutes, you can thicken the chili. In a small dish, mix one tablespoon of brown rice flour with 1 ½ tablespoons of water. Once it is completely mixed, pour this mixture into the pot of chili and mix it in. The chili should thicken in a few minutes. If you still want it thicker, you can repeat this step and allow it to simmer a bit longer.

Notes

This recipe makes 7 ½ - 8 cups of chili. A serving size is one cup. Nutrition facts below are only an estimate.
Store in the fridge for up to 5 days.

Nutrition

Calories: 151kcal | Carbohydrates: 29g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 137mg | Fiber: 9g | Sugar: 5g | Calcium: 98mg