You will never need or want to add meat to your chili again once you taste this 3 bean chili recipe! Naturally vegan and gluten-free, depending on the toppings you choose, it's perfect for a crowd because the carnivores won't even miss the meat! Now everyone is happy!
Nothing beats sitting down to a nice hearty bowl of chili on a cold day! This nutrient-rich 3 bean version might be missing the meat but it more than makes up for it in flavor and nutrients. It is packed with protein and fibre and will keep you satisfied for hours. It makes the absolute best leftovers and freezes beautifully. When I make a batch I will eat it every day for a week, sometimes for both lunch and dinner, until it was gone! It's that good.
My two "secret" ingredients are olives and cocoa powder. My mom always put olives in her chili and I just can't live without them now. That little hit of salty goodness every so often is just perfect. A touch of cocoa powder adds an earthy, umami flavor. The sugar, in addition to the sweet corn, balances out the acidity from the tomatoes.
Jump to:
Ingredients and Substitutions
- For the chili powder: sweet paprika, ground coriander, ground cumin, garlic powder, onion powder, dried oregano, and cayenne pepper. Play around with the quantities to make it your own or simply replace with equal amount of pre-packaged chili powder.
- Spanish onion - white or yellow onions will work for this recipe too. You will need approximately 2 cups diced.
- Celery - carrots can also be used here.
- Fresh garlic
- Brown or white mushrooms - pick up the packs or sliced mushrooms to make chopping a breeze!
- Green and red bell pepper - any combination of bell peppers can be used.
- Jalapeno peppers - if you don't like the heat feel free to omit these altogether. Or add more if you want to turn it up!
- Cocoa powder - adds depth of flavor. Adding ½ oz/14 g of dark chocolate will also do the trick. This ingredient can also be omitted but I recommend giving it a try.
- Whole canned tomatoes - can be substituted with diced or pureed tomatoes. Look for brands that don't include calcium chloride (see below). If using tomatoes with calcium chloride, add an extra tablespoon of sugar to compensate for the extra acidity.
- Beans - You can use any combination of beans you like or all the same kind. If you would like to add meat, replace one can of beans with 1 lb/454g of ground meat and cook with the onions and celery in Step 3.
- Corn - fresh, frozen or canned corn can be used. No need to thaw frozen corn before adding to the chili.
- Green olives - another ingredient adding depth of flavor. Feel free to leave them out if you don't like olives.
- Fresh cilantro - fresh parsley can be used in place of cilantro.
- Fresh lime juice
- Worcestershire sauce - can be replaced with an equal quantity of soy sauce.
Mise en place
Which is a fancy French kitchen term for "get your sh** together! It's always best practice, especially when working with a lot of ingredients, to get everything ready before you start. Including draining and rinsing the beans, chopping or pureeing the tomatoes, etc. You don't want to be scrambling around looking for that one thing you forgot to get ready when it's time to add it to the pot. Then you can just relax and cook.
Why use whole, peeled canned tomatoes
- They are more versatile. Whole tomatoes can be turned into puree, diced, crushed etc. so you always have what you need.
- Crushed and diced tomatoes contain calcium chloride which helps them keep their shape while cooking. I prefer the tomatoes to be soft and break down in my dishes but this is a personal preference.
- Higher grade tomatoes are typically chosen to pack whole while the more inferior qualities are left for the crushed and chopped.
- Chop with a knife, crush with your hands and puree with a hand blender, regular blender, food processor or a magic bullet.
- Pay attention to the ingredients listed. You want as few as possible. There will usually be some citric acid and salt which are both used in the canning process but avoid other flavourings and additives.
- The highest quality are imported Italian San Marzano tomatoes.
How to core and chop a bell pepper
Stand the pepper upright and cut one side off. Rotate the pepper cutting the sides off in 3 or 4 pieces. Avoid the white core as much as possible. Ideally, you end up with the top, bottom, and core + seeds all in one piece at the end. Remove any white pith leftover by sliding your knife underneath and cutting away from yourself. Wipe off any seeds. Slice into strips and then cut across to dice. For step by step photos of how to dice an onion check out this post: White Bean Sausage and Arugula Soup
How to make 3 bean chili
This recipe includes homemade chili powder. It's so easy to put together with spices you probably already have on hand. I like to mix my own so I can control the flavours and the heat level. You can adjust anything to your liking. Add more or less cayenne, depending on your preferred spice level. This spice mix has a mild to medium heat. If you are a cumin lover bump that up too. Play around with it and make it your own.
- Cook the onions and celery first, because they take the longest to soften up. Always do this on a medium-low heat to avoid burning.
- Stir in the mushrooms, garlic, spices, peppers, salt, sugar and cocoa powder are next.
- Add the tomatoes and simmer. Everything gets to know each other here so they can become one cohesive, yummy dish!
- After 30 minutes add the beans, corn and olives. Simmer again for about 30 minutes and remove from the heat.
- Now you can add the fresh lime juice, cilantro, Worcestershire sauce (another hit of umami flavour). Give it a taste and decide if it needs more salt.
- This chili lasts in the refrigerator for a week and in the freezer for 6 months.
Optional toppings for 3 bean chili
- Sour cream or yogurt. For a great sour cream substitute mix together equal parts plain yogurt and mayonnaise.
- Grated cheddar cheese.
- Sliced or diced avocado or guacamole
- Tortilla chips
- Fresh cilantro
- Fresh lime juice
- Hot sauce for an extra kick
🖊SIGN UP!
Subscribe to my newsletter to receive every new recipe, plus more, right in your inbox! Just click HERE to subscribe.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
📖 Recipe
3 Bean Chili
Ingredients
Chili Powder
- 2 tablespoon paprika, sweet
- 1 ½ teaspoon coriander, ground
- 2 ½ teaspoon cumin, ground
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon dried oregano
- ¾ teaspoon ground cayenne pepper, or more to taste
For the chili
- 2 tbps olive oil
- 1 large Spanish onion, diced
- 2 celery stalks, diced
- 4 tablespoon chili powder, recipe above
- 4 cloves garlic, minced
- 2 teaspoon salt, Kosher, plus more to taste
- 450 grams/1lb brown or white mushrooms, diced
- 1 large green bell pepper, core and seeds removed, diced
- 1 large red bell pepper, diced
- 2 jalapeno peppers, minced, add seeds to taste
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 2 (796ml/28oz) cans whole tomatoes, chopped or pureed, with juices
- 1 (540ml/19oz) can red kidney beans, drained and rinsed
- 1 (540ml/19oz) can navy beans, drained and rinsed
- 1 (540ml/19oz) can black beans, drained and rinsed
- 1 ½ cups corn, fresh or frozen
- ½ cup green olives, sliced
- 1 cup cilantro, chopped, plus more for garnish
- 1 lime, juiced
- 1 tablespoon Worcestershire sauce
Garnish Options
- avocado slices or chunks
- Sour cream or yogurt
- Grated cheddar cheese
- Fresh lime wedges
- extra cilantro leaves
- hot sauce
- tortilla chips
Instructions
- For the chili powder, combine all ingredients in a small bowl and set aside.
- Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Stir in onions and celery and cook, stirring often, for 10 minutes or until soft and glossy. Adjust heat as necessary.
- Stir in 4 tbsp. chili powder mixture, garlic, and salt. Stir and cook for one minute, until spices are fragrant. Stir in mushrooms, peppers, jalapenos, sugar and cocoa powder. Cook, stirring occasionally, for 5 minutes.
- Add pureed, canned tomatoes and their juices. Bring to a boil then lower heat to a simmer. Continue simmering, uncovered, for 30 minutes.
- Add beans, corn and olives. Continue cooking, uncovered, for 30 minutes.
- Remove from heat and stir in chopped cilantro, lime juice and Worcestershire sauce. Taste and add more salt if necessary.
Notes
- Chili will keep in the refrigerator for 5 days and freeze for 6 months.
- Any combination of beans work in this recipe. Or add 1 lb of ground meat and omit one can of beans. Saute the meat after the onions and celery have cooked for 5 minutes in step 3. Cook meat until no longer pink then proceed with instructions.
- Use any type of beans you like.
- Make extra chili powder and store in a sealed container for another time.
Theresa says
Seriously….so effin good! Am not a chili fan really…but I am now! I followed the recipe to the letter…even made the chili powder although I had some in my cupboard…but who knows for how long😂
Might have it for breakfast tomorrow….would that be weird? It’s okay I’ll have eggs for lunch..now that’s weird! 😂😂😂
Thanks for the great recipes and inspiration Andrea
Andrea says
Hi Theresa! I'm so happy you enjoyed the chili! Especially since you're not usually a fan. It makes a perfect high protein breakfast so not worried at all and I will eat eggs any time of day! Thanks for the wonderful comment
Pam says
I'm not a fan of olives. Can you actually 'taste' them in this recipe or do they just give it an overall richer flavour?
Andrea says
Hi Pam! You can totally leave out the olives if you don't care for them. Hope you enjoy it!
Diana says
Best chili EVER! This is the only recipe I use now. Flexible as long as you have the basics…Haven’t made my own chili powder yet, but I’ll get there!
Andrea says
Hi Diana! So happy to hear you enjoyed the chili! Thanks for the comment!
Erin says
Fantastic! We have made it two weeks in a row, makes a large pot, enough to share. This was made with and without the corn and was great both ways. The home made chili powder is a game changer!
Thank you!
Andrea says
Hi Andrea
I'm looking forward to trying this recipe, sounds yummy. Do you think this is one where you could put all ingredients in a slow cooker for the day or is it best to follow instructions as is?
Andrea says
Hi Andrea!
I haven't made it in a slow cooker so I can't say for sure but I did a quick Google search and it looks like it should work 😀
Suzanne Livingstone says
I thought I made a good chili but nothing compared to this. This is absolutely wonderful, fantastic flavour and very hearty. I have enough to freeze and have some for lunches. Thank you so much for this recipe, really, a super one.
Andrea says
So happy you enjoyed it Suzanne!
Ann Holyk de Winter says
Looks interesting, I have never really eaten a chilli, because it usually is full of meat, but this looks interesting i'm going to try this next week. looking forward to it.
Thanks again Ann
Kelsey says
Just made this recipe and WOW, my mind is blown! Love love love it! Thank you so much Andrea for these amazing recipes that I will definitely come back to forever! It's also awesome that I can freeze this to have easy lunch options for Gina's Plan. I don't think I'll make traditional meat chili ever again lol! 🙂
Angela says
This was absolutely delicious. I thought I made a decent chili before but this recipe is by far superior. Question - we don't like mushrooms so I didn't add them. The chili turned out a bit thick. I know that mushrooms can create extra water in recipes. Could that be why it was thick? Any suggestions on what to add to give it a bit more liquid?
Andrea says
Hi Angela!
So glad you enjoyed the chili!
I do like my chili on the thinker side but if you want to thin it out more you could add in some beer, stock, water or tomato juice. Help that helps! 😀
Vita says
Andrea! This chili is AMAZING! I made it pretty much exactly per your recipe except tweaking the spices a bit to fit what I had in my pantry. Olive lover over here, so think that is a really great addition!! I have so much to freeze for easy peasy lunch/dinner options on Gina’s plan.
Andrea says
Yes I love keeping some in my freezer! Beats take out any day!! So happy you enjoyed it! 🙌
Kirsten says
This was amazing! Good job Andrea! My family loved it! My husband said that this was the best chilli I ever made. I substituted ground chicken for one of the servings of beans. I didn’t put in any jalapeños for fear it would make the chilli to spicy for my young kids. Instead, I had pickled jalapeños on the side just to control each serving.
Andrea says
I'm so happy you enjoyed it...and the whole family too! 💃 The pickled jalapenos are so good!
Bev says
Very tasty! Love the clear instructions, makes it easier to follow as I am not a very intuitive cook (I usually try to avoid it)! Using this to help me on my Gina journey, so appreciate this recipe. Thank you!
Andrea says
Hi Bev! I'm so happy you enjoyed the chili and found the instructions to be clear. Thanks so much for commenting!
G says
Have you made this in a slow cooker? If so, how long?
Andrea says
I haven't as I don't have one but I would guess around 3-4 hours on high. Let me know if you try it!
Diane Morey says
This Chili was delicious! I added some ground beef, is that still ok for lunch on Gina’s diet?
Andrea says
So happy you enjoyed it! Yes as long as you are adding extra veg on the side 🙂
Kirsten says
Seriously the best chili I have made (and I make chili often). The green olives and cocoa powder were something I had not added before and they were a great addition. Makes a huge batch so I’m freezing in mason jars for quick lunches for the future! Thank you Andrea! This will be on my rotation. Who needs meat?!
Andrea says
Fantastic! I'm so happy you like the chili. It is one of my favourites too. I'm not sure I will ever put meat in chili again!
Sandra Petel says
Hi Andrea. Have you made this without canned beans and in an instant pot?
I really enjoyed this last time I made it! I don’t have any canned beans in the house and don’t want to go to the grocery store....
Thanks for sharing your recipes in the group and all your insight and motivation!
Andrea says
Hey Sandra!
You could easily use cooked dried beans in place of the canned. I don't currently own an InstaPot so can't comment to that.
Lorraine says
I love it but it’s spicy, so the rest of my family are not able to enjoy it as much as I did (more for me!). For next time, I’m thinking of reducing the spices by half, what do you think?
Andrea says
Absolutely tweak the spice to suit you and your family's taste buds! Heat levels can also depend on how hot the jalapeno peppers are. They can vary so much in heat levels. Happy you have lots for yourself! 🙂
Eveline says
I made thr recipe without corn.
It turned out very well.
Is it safe to freeze this dish containing mushrooms ?
Andrea says
Absolutely! It freezes beautifully. Happy you liked it!
Sharon Waugh says
What a great chili recipe! The addition of cocoa powder adds such a rich background flavour which was surprising. I served it with warm cornbread. A satisfying meal after a long dog walk on a frosty day!!
Andrea says
So happy you enjoyed it! Perfect after a dog walk!
Marina says
I made this tonight for company. It turned out really well. A nice rich taste that is both sour and sweet. It was a really unique chili for sure and everyone enjoyed it! Thanks Andrea! 🙂
Andrea says
So happy you tried it and it was enjoyed by all! You are most welcome and thanks for coming here to let me know!
Tracy says
Hi Andrea. I was planning to make this today (it sounds delicious) but don't have a lime or green olives. Could I sub lemon juice and kalamata olives? or better to leave until another day when I have all the ingredients? Thanks
Andrea says
I may be too late to respond to this now but yes you can totally sub in those 2 ingredients instead! It's a pretty flexible recipe so you can play around with it.
Terry-Ann says
I just made this chili recipe and I will throw out any other recipes. It’s absolutely delicious! The only chili I will make from now on!
Andrea says
What a compliment! Thanks Terry-Ann! So happy you liked it!