One-Pot Three Bean Chili Recipe Is Healthy Done Delicious (Vegan, Vegetarian) Soups Dinner Lunch Vegetarian Vegan Vegetables Gluten-free Slow Cooker

I appreciate easy weeknight recipes that come to the rescue when I haven’t had a chance to plan dinner. This one-pot vegan and vegetarian three bean chili recipe is so easy and versatile that it has definitely entered the regular rotation at our house.

I love that this bean chili recipe requires just one pot, which means easy cleanup. Have more time to cook early in the day vs. at night? Just place all the gluten-free ingredients in your slow cooker and it will be ready to go when you get back from your busy day.

To make this easy vegetarian dinner recipe, you will need the following ingredients from your pantry and fridge: olive oil, onion, sweet peppers (check out the health benefits of peppers), garlic, ground cumin, chili powder, crushed red pepper flakes, kidney beans, black beans (check out the health benefits of beans), chickpeas (check out the health benefits of chickpeas), tomato paste, tomato sauce, diced tomatoes, vegetable broth, corn and optional maple syrup for a touch of sweetness.

Serve this delicious bean chili for lunch or as a savory dinner with your favorite side dishes. We like to eat this chili with biscuits, bread and cornbread. To change things up, we top it with tortilla chips.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large sweet peppers, chopped
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• crushed red pepper flakes, to taste (optional)
• 15 ounces (1 can) kidney beans, drained and rinsed
• 15 ounces (1 can) black beans, drained and rinsed
• 15  ounces (1 can) chickpeas, drained and rinsed
• 6 ounces tomato paste
• 28 ounces (1 can) diced tomatoes
• 8 ounces tomato sauce
• 1 - 2 cups low-sodium vegetable broth (see Recipe Notes)
• 1 1/2 cups frozen corn 
• 1 tablespoon maple syrup (optional)

Recipe Notes

• Start with 1 cup of vegetable broth and add more to reach desired consistency.

• Here are some great optional toppings to inspire you: chopped green onion, diced avocado, shredded or crumbled cheese, Greek yogurt or sour cream, pico de gallo or salsa, cilantro and/or corn chips.

• If you would rather cook in a slow cooker, just place everything in a slow cooker and cook on low for 3 to 5 hours or on high for 2 to 3 hours. (My slow cooker is very hot, so adjust the time for yours.) There is no raw meat, so check the onions and peppers to determine if the chili is ready.

• I topped my chili with crumbled feta cheese. For a vegan chili, do not add cheese.

Here's how to make it: 

1. In a large stock pot or dutch oven over medium heat, add the olive oil. Heat for 1 minute then add the chopped onion and sweet peppers. Cook for about 5 minutes.
2. Add the minced garlic, cumin, chili powder and optional crushed red pepper flakes. Cook and stir for another minute. (You can also add the crushed red pepper flakes at the end of cooking time to better control heat.)
3. Place all the remaining ingredients into the pot and stir. Cover the pot and reduce heat to low. Cook for 30 to 35 minutes. Taste the chili and add more seasonings, if desired.
4. Ladle the chili into bowls and add optional toppings.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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