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Three Bean Chili Recipe (Vegan, Slow Cooker/Pressure Cooker)

This vegan 3 bean chili is a fantastic high protein plant-based meal that can be made in the instant pot, slow cooker, or stove top. This chili is healthy and loaded with fresh vegetables and spices. A great vegan, vegetarian, gluten free, and dairy free lunch or dinner.

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The fall and winter months means cozy recipes 24/7. I love this vegan three bean chili because it’s a simple and hearty meal that is great to meal prep for the week.  You can use dried or canned beans (which ever you have on hand!) and make this versatile chili on the stove, in the slow cooker, or speed things up in the pressure cooker or Instant Pot.

This Vegan Three Bean Chili Recipe Is:

  • Cozy
  • Hearty
  • Loaded with Flavor
  • Perfect for Fall or Winter
  • Earthy
  • High Protein
  • Vegan, Gluten Free, Dairy Free

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Instant Pot Chili for the Easiest Meal Prep Ever!

This 3 bean chili recipe is perfect for a Instnat Pot or Pressure Cooker (but don’t worry- I have stove top and slow cooker instructions below too)!  For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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What In This Vegan Black Bean Chili Recipe?

Easy Vegan Meal Prep Vegetarian Chili Recipe

You can easily meal prep this vegan and vegetarian 3 bean chili by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

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How Do I Make This Easy Three Bean Chili Recipe?

Instant Pot/Electric Pressure Cooker Directions

  1. Set the pressure cooker to saute mode, add the olive oil.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  2. Add the rest of the ingredients (you can use dried beans or canned beans) and Set the Instant Pot to Manual or High Pressure Mode and cook for 30 minutes.  Allow to natural release before opening.  Add desired toppings and enoy!

Stove Top Directions

  1. In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  2. To the pot, vegetable stock and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
  3. Add the kidney beans, black beans, pinto beans, and corn, and stir well to combine.  Add chili flakes if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering. Add desired toppings and enoy!

Slow Cooker or Crock Pot Directions

  1. Add all ingredients to the Slow Cooker or Crock Pot, stir to combine.
  2. Cook On High fo 6 hours, or Low on 8 hours.
  3. Stir, taste, and adjust seasoning as needed. Add desired toppings and enoy!

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Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free!  Make sure all your toppings are also dairy free if you are vegan.
  • This chili is naturally gluten free!  Also, make sure any additions you top your chili with don’t have wheat if you are gluten free.
  • To make this recipe low sodium, make sure you use no-salt-added or low sodium beans only.  And skip the added salt.

High Protein Vegan Recipes You’ll Love!

Vegan 7 Layer Dip Recipe (High Protein, Gluten Free, Vegan)

Apple Pie Protein Smoothie (Vegan, Gluten Free)

Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)

Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Get the Same Ingredients I Use To Make This Vegan & Gluten Free Bean Chili Recipe:

 

As always, if you make this vegetarian three bean chili recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Vegan 3 Bean Chili Recipe (GF)

This vegan 3 bean chili is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner.  Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.
5 from 1 vote
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 2 carrots diced
  • 2 bell peppers diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 13.5 ounce can kidney beans or 1/2 cup dried beans
  • 1 13.5 ounce can black beans or 1/2 cup dried beans
  • 1 13.5 ounce can pinto beans or 1/2 cup dried beans
  • 3 cups vegetable stock
  • 1 14 ounce can diced tomatoes
  • 1 cup corn
  • 1/4 teaspoon Crushed Red Pepper Flakes optional, skip if you like less spicy chili
  • Salt and Pepper to taste
  • Toppings: fresh chopped cilantro red onion, coconut cream, sourdough croutons, or melty cheese.

Instructions
 

Instant Pot/Electric Pressure Cooker Directions

  • Set the pressure cooker to saute mode, add the olive oil.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • Add the rest of the ingredients (you can use dried beans or canned beans) and Set the Instant Pot to Manual or High Pressure Mode and cook for 30 minutes.  Allow to natural release before opening.  Add desired toppings and enoy!

Stove Top Directions

  • In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • To the pot, vegetable stock and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
  • Add the kidney beans, black beans, pinto beans, and corn, and stir well to combine.  Add chili flakes if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering. Add desired toppings and enoy!

Slow Cooker or Crock Pot Directions

  • Add all ingredients to the Slow Cooker or Crock Pot, stir to combine.
  • Cook On High fo 6 hours, or Low on 8 hours.
  • Stir, taste, and adjust seasoning as needed. Add desired toppings and enoy!
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Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

 

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