3-bean vegan chili - Valises & Gourmandises

3-bean vegan chili

Aryane @ Valises & Gourmandises
This vegan chili offers the most nutrition for your buck and is sure to satisfy even the most voracious appetites. Plus, it serves as a decadent topping in a bunch of yummy recipes!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Beans, Chili
Cuisine Mexican, Plantbased, vegan, vegetarian
Servings 6


  • 1 onion minced
  • 4 large garlic cloves crushed
  • 1 bell pepper largely diced
  • 6 button mushrooms sliced
  • 2 large carrots sliced
  • 1-2 jalapeño pepper minced
  • 2 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 tablespoons dried oregano
  • Cayenne pepper to taste
  • 2 cups cooked lentils rinsed and drained
  • 2 cups cooked red kidney beans rinsed and drained
  • 2 cups cooked black beans rinsed and drained
  • 1 can diced tomatoes with the juice
  • 1 cup vegetable broth optional
  • 1-2 cups frozen corn


  • In a large pot, sauté vegetables on medium-high heat with a little bit of water until the onion is soft.
  • Add all the other ingredients, mix well and bring to a boil. Reduce heat and let simmer until all the vegetables are tender. Let simmer a little bit longer for a less liquid texture, or on the contrary add some more broth or tomato juice for a soup-like texture.
  • Add salt and pepper.
  • Serve with green onion, fresh herbs such as cilantro and parsley and organic corn chips.



Suggested add-ins: replace either red or black beans with 1 cup quinoa, 1 cup pumpkin purée and 1 extra cup vegetable broth.
You can also add a teaspoon of liquid smoke for an interesting smoky flavour. (Start with a little and then add more to taste).
-This chili keeps in the fridge for several days and gets even more savoury with time. Can also be frozen.
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