3-Bean Chili

Warm up with a bowl of this (vegan) chili
55 Ratings
100% would make again
Vegan 3-Bean Chili Recipe
Photo: Rachel Vanni/Tasting Table

Chili is one of our favorite comfort foods—especially on those, ahem, chillier nights when we want a bowl of something to keep us warm. That's why we're diving into this three-bean chili, packed with vegetables to add a little nutritional magic. The classic combo of corn, beans and squash (commonly found in succotash) provides all the amino acids to form a complete protein without any meat required.

Though this recipe is perfect for a crowd on game day, it also keeps beautifully in the fridge for up to a week or in the freezer for up to three months. Make a batch on Monday, and you'll have a healthy, hearty lunch for the rest of the week.

Check out our favorite soup recipes.

Vegan 3-Bean Chili

Recipe from the Tasting Table Test Kitchen

Yield: 10 to 12 servings

Prep Time: 25 minutes, plus overnight soaking

Cook Time: 1 hour and 35 minutes

Total Time: 2 hours, plus overnight soaking


1½ cups red kidney beans

1½ cups garbanzo beans

1½ cups cannellini beans

3 tablespoons olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 jalapeño—stemmed, seeded and minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

1 pound peeled butternut squash, cut into 1-inch cubes

One 28-ounce can fire-roasted crushed tomatoes

8 cups water

Kosher salt, to taste

1½ cups frozen corn kernels, thawed

1 cup roasted red peppers, finely chopped

½ cup minced cilantro

2 tablespoons lime juice


1. In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.

2. In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.

3. Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.

4. Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.

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