Nothing crazy to see here, just a mouth-gasmic chili bowl that is all things comforting, flavorful and versatile. This easy to make Vegan Three Bean Chili is bursting with deliciously bold and spicy flavors.  It is sure to be a hit with both plant-based and meat eaters alike. Healthy, boasting no oil, this nourishing chili will make all your chili dreams come true. It’s perfect for a quick weeknight dinner in the Instant Pot. Plus, Stove top instructions make this recipe flexible. Eat this goodness on its own or piled high on baked potatoes, salads, nachos, fries, buns, and so much more!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

We love a great chili, who doesn’t right?  Our problem is that we typically make chili in massive quantities. Check out our Five Bean Chili and you will know what I am talking about. LOL

Mom and I were determined to make a fantastic chili but in a smaller quantity.  Let me tell you, it was difficult, but not from the standpoint of taste or effort. It was difficult because we really had to resist the urge to make a huge tub full of chili.

Why? Simply because chili is so versatile. You can literally eat chili every weekday night served in different ways, am I right?

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Serving Up Chili Every Week Day of the Week:

Check out our chili week lineup:

1. Monday Night: Chili with Jalapeño Cornmeal Dumplings and Vegan Sour Cream (Mom’s favorite)
2. Tuesday Night: Baked Potatoes with Chili Topper (Dad’s favorite)
3. Wednesday Night: Taco Salad with Chili Topper (My favorite)
4. Thursday Night: Nachos Supreme with Chili or Chili Tacos (Mom’s other favorite – LOL)
5. Friday Night: Chili Sloppy Joes (Michael’s favorite)

What’s your favorite way of eating chili? Inquiring minds want to know.

I’ll let Mom tell you more!

Hi! Robin here.

Yup, Monkey nailed it.  We always want to make chili by the gallons.  I was especially challenged to keep the quantity under control with this recipe, but Monkey was there to supervise my excessiveness when it comes to chili making.  LOL

I absolutely adore the Jalapeño Cornmeal Drop Biscuits on this chili. Soooo gosh darned delicious, then top it with some Vegan Sour Cream and I’m in heaven. No seriously, it is crazy yummy!!! I could eat it every day of the week!

We hope you give this deliciousness a try!  We just know you are going to love it!

If you try this delicious chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Instant Pot/Pressure Cooker – or – Ceramic/enamel lined Dutch oven or similarly large stock pot

Vegan Three Bean Chili

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• Author: Ameera and Robin
• Prep Time: 10 Minutes
• Cook Time: 14 Minutes (+ 5 Minutes Rest)
• Total Time: 29 Minutes (+ Pressure Time)
• Yield: 4-5 Servings 1x
• Category: Stews
• Method: Stovetop, Instant Pot
• Cuisine: Southwestern

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Description

Nothing crazy to see here, just a mouth-gasmic chili bowl that is all things comforting, flavorful and versatile. This easy to make Vegan Three Bean Chili is bursting with deliciously bold and spicy flavors.  It is sure to be a hit with both plant-based and meat eaters alike. Healthy, boasting no oil, this nourishing chili will make all your chili dreams come true. It’s perfect for a quick weeknight dinner in the Instant Pot. Plus, Stove top instructions make this recipe flexible. Eat this goodness on its own or piled high on baked potatoes, salads, nachos, fries, buns, and so much more!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 1 cup red onion, small dice
• 2 jalapeno peppers, seeded, small dice
• ½ red bell pepper, small dice
• ½ green bell pepper, small dice
• 2 Tablespoons minced garlic
• 2 Tablespoons tomato paste
• 1 – 8 oz. can tomato sauce
• 1 – 14.5 can petite diced tomatoes
• ½ cup vegetable broth *
• 2 cups water (or broth)
• 1 – 15.5 oz. can kidney beans, drained and rinsed
• 1 – 15.5 oz. can pinto beans, drained and rinsed
• ½ cup dried small brown lentils, (or green) picked through and rinsed *(see notes)

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 2 Tablespoons + ½ teaspoon chili powder
• 1 teaspoon smoked paprika
• ¼ teaspoon sweet paprika
• ¼ teaspoon chipotle powder (+/-)
• 1 ½ teaspoons cumin (+/-)
• ¼ teaspoon coriander (+/-)
• 1 ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Ingredients

• ½ teaspoon liquid smoke
• 2 teaspoons apple cider vinegar
• 2 Tablespoons masa harina (optional)

Optional Toppings:

• 1 recipe of Jalapeño Cornmeal Drop Biscuits
• Vegan Sour Cream

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Instructions

Stove Top Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced red onions, jalapeno peppers, and bell peppers; sauté over medium heat until they soften, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.  Then add the garlic and sauté for 30 seconds.
3. Add the tomato paste and Herb/Spice Ingredients and sauté for one minute to release their fragrance. Then add all the remaining ingredients (lentils should be pre-cooked if using dry lentils – see notes), except the liquid smoke, apple cider vinegar and masa harina. Stir well to incorporate.
4. Place the lid on the chili pot and simmer for 25 minutes.
5. After 25 minutes, then stir in the liquid smoke, apple cider vinegar and 2 tablespoons of masa harina. Allow to sit for 5 minutes, taste test the flavors, ramp up any spices as needed before serving.  This allows the temperature level to drop and the flavors to marry.
6. Serve with Jalapeño Cornmeal Dumplings or your favorite toppings.

Instant Pot Instructions

7. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
8. Using the Instant Pot Sauté mode feature, add the diced onions, bell peppers, and jalapeno peppers. Sauté on ‘High’ for 5 to 7 minutes. Add a tablespoon of water if they start to stick.  Then add the minced garlic and sauté for 30 seconds.
9. Add the tomato paste and Herb/Spice Ingredients and sauté for one minute to release their fragrance. Then add all the remaining ingredients except the liquid smoke, apple cider vinegar and masa harina. Stir well to incorporate.
10. Turn off the Sauté Secure the lid on the Instant Pot; set the vent to Close/Sealing position. Set to Manual Pressure for 14 minutes.  After 14 minutes, allow a Natural Release for 5 minutes, after 5 minutes, do a Quick Release.  Be careful to cover the vent with a tea towel to prevent burns.  When the valve drops, then select Cancel and carefully remove the lid away from you.
11. Stir the chili, then stir in the liquid smoke, apple cider vinegar and 2 tablespoons of masa harina. Allow to sit for 5 minutes, taste test the flavors, ramp up any spices as needed before serving.  This allows the temperature level to drop and the flavors to marry.
12. Serve with Jalapeño Cornmeal Dumplings or your favorite toppings.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Lentils:  If using the stove top method, cook the lentils separately first or use about 1.25 cups of canned lentils (rinsed and drained).  If using the instant pot method, place the rinsed and dried lentils in the instant pot. No need to cook them first.

*Small Brown Lentils:  We used Palouse Brand Small Brown Lentils (also known as Spanish Browns or Pardina lentils). They are excellent and hold their shape well.  You can use your favorite brown or green lentils.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5

*Storage: Refrigerate and use within 5 days. Freezes well.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.