Vegetarian Three Bean Chili

Chili is the perfect cold-weather food. It’s warm, comforting, and inviting. This three bean vegetarian chili is all of that AND healthy. Packed with plant-based protein, fiber, and veggies, this is a great everyday chili recipe.

Three bowls filled with this vegetarian chili recipe topped with cheese and cilantro and a side of oyster crackers and sour cream

We’re smack dab in the middle of soup season in our house. It’s cold outside, the snow is blowing, and the freezing air just saps the warmth right out of you! If you’re like me, there’s only one thing this situation calls for: chili.

Isn’t it a bit ironic that the dish most known for heat and heartiness shares a name with the coldest time of the year? Irony aside, this vegetarian three bean chili recipe is the sure-fire cure for the winter chills.

My husband and I have probably made this recipe more than any other during our marriage. This vegetarian chili is actually what convinced my husband that an intentionally meatless meal could a) actually fill you up, and b) be 100% delicious, even with all the extra vegetables that are in this chili (which he was initially skeptical about). So if he can sign on and say it’s worth making again and again, I think we’re on to something! This is our go-to comfort food recipe mid-winter and is also the recipe we gravitate towards when we’re looking for an easy, healthy meal to put on the table.

Another reason to love this chili recipe is that it holds up well in the refrigerator, making it an excellent option for meal prep. We always make a large batch of this vegetarian chili to enjoy all week long.


Level of difficulty: Easy. Lots of chopping, but nothing fancy; only basic kitchen equipment needed too.

Flavor: The chili spices are the prominent flavor in this dish, so making sure you’ve got a blend you like is key. While making your own spice mix is fun and allows you to control what gets included, this chili recipe is written out using the chili seasoning packets you can find at the grocery store. They’re easy, convenient, cheap, and taste good.

Texture: Chunky. The variety of vegetables and the varying sizes of the beans make this three bean chili a meal, not just a side dish!

Time: This will vary depending on the cooking method you select. After 15-20 minutes of prep work, you can either cook your vegetarian chili in a slow cooker (4hrs on high or 8hrs on low) or the stove top (30 minutes cook time).

Ingredient shot for this vegetarian chili recipe. Includes 3 types of canned beans, bell peppers, carrots, onion, V8 juice, diced tomatoes, and chili seasoning.


Fresh Veggies: This easy vegetarian chili recipes uses carrots, bell peppers, and a medium onion. Using fresh vegetables gives good texture to your chili. The vegetables also release water as they cook, helping to give your vegan chili a nice consistency.

Canned Beans: We’ve experimented with endless combinations of beans for this recipe, sometimes making batches with just one bean, and sometimes going all the way up to 6 types of beans. We’ve found three is just the right number. Lower and the flavor can be boring; higher, and you lose the flavor of each type of bean.

Chili Seasoning: You can use seasoning packets, bulk-purchased chili seasoning, or homemade chili seasoning for this vegetarian chili recipe.

V8 Juice or Canned Tomato Sauce: This adds liquid (and more veggies) to you chili

Collage showing the steps to make this vegan chili recipe in a slow cooker.


  1. Wash and chop your veggies: Prep your veggies per notes on ingredient list
  2. Place all ingredients in the crock pot and cook: Drop all ingredients into the slow cooker and mix to ensure all vegetables are coated in liquid and the spices are distributed. Select heat (low or high) and set a timer (6-8 hours for low, 3-4 hours for high).


  1. Wash and chop your veggies: Prep your veggies per notes on ingredient list
  2. Give your root veggies a head start: Sauté the onions & carrot on their own before you add the other ingredients. Because raw root vegetables are tough, they need a bit of extra time to soften up and release their flavor.
  3. Add in your bell pepper: The pepper won’t need as much time as the onions and carrot, so add them to the pot about 5 minutes after the first veggies go in.
  4. Once veggies are ready, add in the chili seasoning: Stir to coat your veggies.
  5. Add in tomatoes and their juices: Add in the diced tomatoes. Scrape the bottom of the pan with a wooden spoon to deglaze your pan.
  6. Add beans and V8 juice: Stir until well combined and bring your chili to a boil.
  7. Simmer low and slow: Once boiling, reduce heat to medium-low and simmer for at least 20min. Chili is ready to eat once carrots are fork-tender.
Top down view of a bowls of chili topped with cheese.


You can use any of your favorite chili toppings on this vegetarian chili! Some ideas include:

  • Sour cream or plain Greek yogurt
  • Shredded cheese such as cheddar, colby jack, Mexican-blends, etc.
  • Lime wedges (for squeeze fresh lime juice onto your chili)
  • Sliced jalapeño peppers
  • Sliced avocado
  • Green onions
  • Oyster crackers (or crushed saltine crackers)


Help! My veggies are still crunchy! What do I do?

  • If you made your chili on the stovetop: You likely didn’t sauté them long enough at the beginning of the recipe. Think of it this way: you want the onions, carrots, and peppers to be about 90% cooked by the time you add the rest of the ingredients. No worries, though! If you’ve reached the end of the recipe and the veggies are crunchy, bring the pot back up to a boil, maintain that boil for about 5min (covered), and then reduce heat to medium-low for another 5min (covered). This isn’t optimal (the beans may become overcooked), but it’ll save the batch of chili: an overcooked bean is often more preferable than an undercooked carrot.
  • If you made your chili in a slow cooker: Continue to cook your chili, it needs more time. Check in on it periodically to check the status of your veggies.

Can I use a different combination of canned beans for chili? Definitely! Alternative beans we also enjoy using in this recipe include: cannellini beans, black eyed peas, garbanzo beans, and great northern beans. Mix and match your canned beans to find your perfect combination. Note: I would not recommend using butter beans as they tend to disintegrate as they cook…not ideal for chili.

My partner just has to have meat in their chili. What do you recommend? Leftover rotisserie chicken is a really tasty addition to this vegetarian three bean chili recipe. It adds a deep savory flavor without drawing too much attention to itself. Using chicken also adds protein without adding a lot of fat, making the chili heartier while still letting the veggies and beans be the stars of the show!



Vegetarian Three Bean Chili

An easy to make, healthy, and delicious vegetarian chili recipe that is filling. Option to make on stove top or in a slow cooker.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 471 kcal


  • 2, 15 oz cans black beans drained and rinsed
  • 2, 15 oz cans pinto beans drained and rinsed
  • 2, 15 oz cans kidney beans drained and rinsed
  • 2 bell peppers chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 carrots peeled and chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 medium onion diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1, 28 oz can petite diced tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 can of V8 -OR- small can tomato sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1.5-2 packs of chili seasoning 3-4 Tbsp⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • TBSP olive oil*⠀⠀⠀⠀⠀⠀⠀
  • optional toppings of your choice


Cooking Option 1 - Stove Top Method

  • Sautee the onions and carrots with olive oil until onions are translucent and carrots have begun to soften, approximately 5mins⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add bell peppers and continue to sauté another 3-5mins⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add spices and continue to sauté until aromatic, approximately 1min⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add tomatoes and juices. Scrape bottom of pan with a wooden spoon while stirring to deglaze your pan⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add beans and V8 (or tomato sauce) and bring to a boil. Turn down the heat to medium-low and simmer 15-20mins. Chili is done once carrots are fork tender⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Serve with your favorite toppings⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Store leftovers in airtight container in fridge for up to a week

Cooking Option 2 - Slow Cooker Method

  • Place carrots, onions, and peppers at the bottoms of crockpot. Then add the beans, tomatoes, and spices. Pour V8 over the top⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Cook on the low setting for 6-8 hours, or on the high setting 3-4 hours


*Time noted on recipe if for cooking method option 1 - stove top.
* You can use any combination of beans that you'd like. You just need 6,15oz cans of beans. This recipe includes black beans, kidney beans, and pinto beans. Other great options / ideas: canellini beans, black eyed peas, garbanzo beans (aka chickpeas), great northern beans.
*Olive oil is only needed if cooking on the stove top, not required if cooking in the slow cooker.


Calories: 471kcalCarbohydrates: 87gProtein: 30gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 169mgPotassium: 1641mgFiber: 29gSugar: 6gVitamin A: 6242IUVitamin C: 52mgCalcium: 154mgIron: 9mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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  1. David says

    5 stars
    Big fan of this chili. Not normally a big fan of vegetarian chilis, but I like that this one focuses on hearty things like the beans, and not on filler like zucchini.

    • ourlovelanguageisfood says

      I’m glad you gave this vegetarian chili a try and loved it!! thank you for making my recipe