Three Bean Chili and a Chili Blog Hop

Three Bean Chili

Is there anything more comforting on a cold day than a steaming hot bowl of chili? I usually go straight for my turkey chili recipe, but I was developing a healthy recipe in a jar recipe for the Jewish Daily Forward (check out the article and recipe here) and came up with this hearty, vegetarian three bean chili recipe. It is super flavorful and everything I could want out of a chili, plus it’s perfect for meatless Mondays. Plus you can turn it into a wonderful winter gift by layering the dry ingredients in a jar (check out the article for instructions)!


This recipe calls for soaking the beans ahead of time, which often yields better results than canned beans (plus is more budget-friendly!) but feel free to substitute your favorite combination of canned beans and cut the cooking time significantly. Besides the bit of planning that soaking the beans requires (ok, and the cooking time), this recipe couldn’t be easier and it’s so filling that even the meat-eaters won’t complain.

Three Bean Chili

5.0 from 3 reviews
Three Bean Chili
This vegan, gluten free three bean chili is the perfect comfort for a cold winter's day. Make it ahead for the best flavors.
Recipe Type: Entree
Cuisine: American
Yield: 4 to 6
  • 1 cup dried red kidney beans
  • 1 cup dried cannellini/white beans
  • 1 cup dried black beans
  • ½ ounce mixed dried peppers (about 5 medium-sized dried peppers; a mix of hot and mild is ideal)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • Pepper
  1. Put all the beans into a large bowl and cover with cold water. Soak overnight.
  2. When ready to start, drain the beans and set aside.
  3. Add the dried chili peppers to a small saucepot over medium heat and cover with water. Simmer until the chilies are tender, 10 to 15 minutes. Using a slotted spoon, transfer the chilies to a food processor along with ¼ cup of the cooking liquid. Blend until smooth and set aside.
  4. Heat oil in a large pot over medium heat and cook the onions and garlic until softened.
  5. Add the cumin, oregano, garlic powder, cinnamon, and salt and cook, stirring, for 30 seconds. Add the pureed chilies, crushed tomatoes, vegetable broth and drained, soaked beans and stir to combine.
  6. Cover and simmer over medium-low heat, stirring occasionally, for 2 to 3 hours, until the beans are tender. Season with salt and pepper and eat immediately or, even better, refrigerate and enjoy the next day (the flavors will only get better).
Gluten Free, Parve, Vegan, and Vegetarian

If the blog hop isn’t showing up (I’ve been having code issues lately) then click HERE to view the collection and link up!

16 thoughts on “Three Bean Chili and a Chili Blog Hop

  1. john@kitchenriffs

    Good mix of beans and flavors. I particularly like the vegetable broth. Although the beans and spices provide plenty of flavor, it’s always nice to add another layer. Good stuff – thanks.

  2. Willow

    Such a good idea for a blog hop! There are so many different types of chili out there, and I love seeing so many different kinds in one place. I want to try them all! 😀

  3. Annelies

    Dear Katherine,
    I have just made this dish for tomorrow (Boxing Day in the UK) to take along to a (large) family gathering. I cooked the onions, garlic and spices in a pan, then transferred that, together with the rest of the ingredients to a slow-cooker (we were out all morning, so couldn’t supervise the simmering beans otherwise). The beans have been on for over 6 hours now, and I know I’m not supposed to open the slow cooker while it’s on, but I couldn’t help myself… I have gone back several times to have some, it is absolutely delicious!! I will def be making this again, I can’t wait to bring it along tomorrow! I’ve also prepared the butternut squash, sweet potato and chickpea tagine for tomorrow, as well as the butter masala. I’m so delighted with each recipe, and how they have turned out – utterly yummy!! I have printed them off and will be cooking them regularly. Thank you for sharing, I’m so happy I came across these gems!
    With love, Annelies

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