Hearty, filling and chock-full of black, kidney and white beans, along with peppers and spices, this Texas three bean vegan chili is a crowd pleaser. Make it in your Instant Pot, slow cooker or on the stove. It's easy to make and not greasy, in fact, it's oil-free! Freezer-friendly, this plant-based, vegetarian chili is great for batch cooking and meal prep.
This hearty chili is whole food plant based no oil (wfpb), vegan, vegetarian and meatless.
My lazy vegan chili recipe was inspired by this one and is a recipe I make when I'm super short on time and/or energy.
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🧄 Ingredient notes
- Beans - black beans, kidney beans and white cannellini beans make a nice trio of contrasting flavors and colors in this chili
- Red lentils - thickens the chili without the need of flour
- Bulgur #2 cracked wheat - gives the chili a hearty, meaty texture
- Butler's soy curls - adds meaty texture and protein, but can be hard to source. Soy curls are pressed and dried whole soy beans that can be used for a variety of delicious plant-based meals. For the best deal, buy soy curls in bulk directly from Butler Foods or buy on Amazon.
- Tomato sauce - use canned tomato sauce, which is a thick, smooth tomato puree. Use canned tomato sauce that is not sweetened (no ketchup), but rather like a tomato passata.
Texas chili spice mix
The type and quantity of spices used here are what take this dish from a stew to a chili. You'll need the following spices for this plant-based chili recipe:
- chili powder - TexMex chili powder is usually a combination of smoked spicy and mild chiles (ancho, guajillo, chipotle, cayenne) with other spices (cumin, garlic, oregano, paprika and sometimes allspice and clove). It is used to make chili, chili con carne, enchilada sauce and many other dishes. There are lots of different blends and brands to choose from. It is not as spicy as straight chile powder, which is one variety of chile, dried and ground up.
- cayenne pepper powder - hot, spicy ground pepper at about 40,000 heat units on the Scoville scale
- ground cumin - earthy, warm and hearty spice of ground cumin seeds, which is essential to TexMex cooking. It is sometimes referred to as "pepper" and is added generously.
- granulated garlic - dried and ground garlic
- onion powder - dried and ground onion
- dried Mexican oregano - Mexican oregano has a bright and pungent citrus and anise flavor that pairs extremely well with TexMex recipes.
- black pepper - use freshly ground black pepper for best flavor
Feel free to adjust the spices according to your tastes. I've experimented with this spice mix a lot, since we eat chili pretty regularly.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this vegan three bean chili recipe:
- Beans - instead of the black, kidney and white beans, you can substitute other cooked beans such as: chickpeas, pinto beans, navy beans, red beans or lentils.
- Red lentils - instead of red lentils to thicken the chili, you can use make a slurry of 2 tablespoons flour or cornstarch mixed with ¼ cup cool water to help thicken the chili.
- Bulgur cracked wheat - instead of bulgur, you can use more soy curls for that meaty texture or a can of cooked brown lentils
- Soy curls - use extra cracked wheat instead of soy curls
- Fire roasted tomatoes - use diced tomatoes, diced tomatoes with green chilies, diced tomatoes with chili seasoning (watch for no oil) or fresh diced tomatoes (roma, cherry, beefsteak, etc.)
- Vegan no-beef bouillon - add to chili, if you can find it, to enhance the meatiness and savory flavor of the broth. Try better than bouillon, edward and sons or orrington farms vegan bouillon.
- Smoked paprika or New Mexico chile powder - optional additions to try in the spice mix
- Spice mix - for a super easy option with the spices, use a box of Carroll Shelby's chili mix. That's what I used for this chili recipe for years before curating my own chili spice mix.
- Soy-free - make this soy free by replacing the soy curls with extra bulgur wheat or omit them.
- Gluten-free - make this gluten-free by using extra soy curls instead of the bulgur wheat
- SOS-free - make this SOS-free by omitting the salt (it is already free of oil and sugar)
Want to switch it up? Try one of these chili variation ideas:
- Extra spicy - increase the amount of cayenne pepper to make this extra spicy. Or, use a pepper that is spicier, like ghost peppers, habanero, scotchbonnet or carolina reaper.
- No Bean Chili - if you want to omit the beans altogether for a vegan no bean chili, you can substitute the beans with 8 ounces of soy curls soaked in vegan no-beef broth.
- Vegan white chili - make a vegan white chili instead using white beans, soy curls and green chiles.
See the lazy version of this recipe on my website!
🔪 Instructions
I usually make this chili in a 6-quart dutch oven or stockpot on the stovetop.
Steam sauté the onions and garlic for a few minutes, then add bell peppers. Once they have softened slightly, add the remaining ingredients (except for the corn). Bring to a boil, stirring frequently so it doesn't burn on the bottom.
Then, simmer on medium-low heat until thickened, the lentils have cooked through and the flavors have married together. Taste and adjust seasonings, as needed. Add corn and allow to heat through.
While this hearty vegan chili can be done in 30 minutes, the longer you let it simmer the better it gets. So, if you're in a rush and need dinner done quick, it's a good option.
But, if you have a little more time, the flavors will be better if it's allowed to simmer on low longer.
How to make chili in Instant Pot
You can make it in the Instant Pot pressure cooker. Be sure you're using at least a 6-quart Instant Pot, because anything smaller and the recipe will not fit.
Saute the onions, garlic and bell pepper for 3-5 minutes, until the onions are softened. Then, add all the remaining ingredients, stir well, cover, move vent to "Sealing". Cook on Manual Pressure for 15 minutes. Allow to naturally release for 10 minutes and then quick release the steam by turning the vent with a long utensil.
Be careful of the hot steam! Do not place your hands near the vent while it is releasing pressure.
How to make chili in slow cooker
But, you can also make it in a large slow cooker or crock pot.
To cook in a slow cooker, sauté your onions, garlic and bell peppers on the stove. Then, add all the ingredients except the corn and cook on high for 3-4 hours or low for 6-8 hours. Add the frozen corn in at the end.
🥡 Make ahead and storage tips
This bean chili can be made ahead of time and stored in airtight containers in the refrigerator or freezer. It will stay good in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Batch cooking
In order to have healthy meals on hand when life gets too busy, I usually batch cook a large pot of this chili and then freeze a few portions.
That way, we always have a healthy, hearty meal when we need one. I pull a container out the night before and it's mostly thawed by the next day.
This chili freezes so well, so it's excellent for batch cooking, meal prepping or freezer meals.
👨👩👦👦 Serving suggestions
Chili is so much better with toppings!
Here are some delicious topping ideas for this vegan, oil-free chili recipe:
- minced onion
- minced fresh cilantro
- pico de gallo
- chopped or sliced avocado
- fresh lime wedges
- vegan sour cream
- saltine or oyster crackers
- homemade fat free tortilla chips (my favorite)
- corn chips for a Vegan Frito pie (hello Super Bowl parties!)
- cornbread muffins
Party prep
When I make this for parties, I like to do steps 1 & 2 of my recipe on the stove, then throw everything into a slow cooker.
You can cook it in the slow cooker for 3-4 hours on high or 6-8 hours on low. That way, it'll stay piping hot throughout the party while people go back for seconds (or thirds or fourths).
Lay out a chili bar with all the favorite toppings and let people make their own bowls. Give options for saltine crackers, tortilla chips and corn chips and they can make their vegan frito pie, even.
This is always a crowd-pleaser and one of my most requested recipes, so I hope you enjoy it!
💜 More recipes you'll love
If you love this plant-based Texas chili recipe, then check out my other Southern recipes!
Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄
📖 Recipe
Texas 3-Bean Vegan Chili
Equipment
- Stock Pot or large dutch oven
Ingredients
Chili
- 2 yellow onions diced
- 3 bell peppers red, yellow, orange or green, diced
- 10 cloves garlic minced
- 15 ounces fire-roasted diced tomatoes canned, with juice
- 15 ounces tomato sauce canned
- 15 ounces black beans canned, drained and rinsed
- 15 ounces red kidney beans canned, drained and rinsed
- 15 ounces white cannellini beans canned, drained and rinsed
- ¼ cup bulgur cracked wheat #2 medium
- ¼ cup red lentils rinsed
- ¼ cup soy curls butler's brand, diced dry or broken into smaller pieces
- 5 cups water use only 4 cups if making in Instant Pot
- 12 ounces sweet corn kernels frozen or canned, drained
Spices
- 2 tablespoons chili powder
- 1.5 teaspoons granulated garlic
- 1.5 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper freshly ground
- pinch cayenne to make it spicier, add more, to taste
- 1 teaspoon smoked paprika optional, but recommended
Optional Fixin’s
- minced onion
- minced cilantro
- avocado
- fresh lime wedges
- vegan sour cream store-bought or homemade
- cornbread
- saltines or oyster crackers
- tortilla chips store-bought or homemade
Instructions
STOVETOP INSTRUCTIONS
- Heat stock pot on medium high heat and add onions. Cook for 3-4 minutes, stirring occasionally.2 yellow onions
- Add garlic and bell pepper and cook another 3-4 minutes.3 bell peppers, 10 cloves garlic
- Add diced tomato, tomato sauce, all the beans, lentils, bulgur, soy curls, corn, the water and stir.15 ounces fire-roasted diced tomatoes, 15 ounces tomato sauce, 15 ounces black beans, 15 ounces red kidney beans, 15 ounces white cannellini beans, ¼ cup red lentils, ¼ cup soy curls, 5 cups water, 12 ounces sweet corn kernels, ¼ cup bulgur cracked wheat
- Then, add all the spices and stir.2 tablespoons chili powder, 1.5 teaspoons granulated garlic, 1.5 teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon sea salt, 0.5 teaspoon black pepper, pinch cayenne, 1 teaspoon smoked paprika
- Cook for 20 minutes, stirring every few minutes, being careful to scrape the bottom of the pot to prevent burning. It is done when the red lentils are cooked through and falling apart to help thicken the chili. Then, taste and add salt, as needed or more cayenne. If it is too thick, add a little more water. If it is too runny, continue simmering to thicken.
- Simmer as long as you like to further incorporate the flavors.
- Serve piping hot with your favorite fixin’s!
INSTANT POT INSTRUCTIONS
- You can make it in the Instant Pot pressure cooker. Be sure you're using at least a 6-quart Instant Pot, because anything smaller and the recipe will not fit.
- Saute the onions, garlic and bell pepper for 3-5 minutes, until the onions are softened.
- Then, add all the remaining ingredients, stir well, cover, move vent to "Sealing".
- Cook on Manual Pressure for 15 minutes.
- When it beeps that it's done, allow to naturally release for 10 minutes and then quick release the steam by turning the vent with a long utensil. Be careful of the hot steam! Do not place your hands near the vent while it is releasing pressure.
- Stir, taste and adjust seasoning, as needed.
SLOW COOKER INSTRUCTIONS
- To cook in a slow cooker, sauté your onions, garlic and bell peppers on the stove.
- Then, add all the ingredients except the corn and cook on high for 3-4 hours or low for 6-8 hours. Add the frozen corn in the last 30 minutes to heat.
- Stir, taste and adjust seasoning, as needed.
Notes
- bulgur, cracked wheat: sub more red lentils or soy curls
- red lentils: the red lentils help thicken this chili. So, if you're not going to use them, then I would recommend adding a cornstarch or flour slurry to the chili to help thicken it.
- soy curls: substitute more bulgur cracked wheat if you don't have the soy curls
- Mexican oregano: substitute with Italian oregano
- smoked paprika can be added in addition or be substituted for part of the chili powder
- ALL THE SPICES: You can substitute all the spices for a box of Carroll Shelby Chili Mix.
- Beans: use whatever pre-cooked beans you like. Some varieties that work really well in this recipe are: black, pinto, kidney, cannellini, white beans, brown lentils, chickpeas
- Don't use the Butler's soy curls. Instead, double the red lentils.
- Serve it with a non-starchy vegetable side, soup or salad.
- Use low fat toppings like raw onion and cilantro or pico de gallo.
Brenda says
I’m not being a hater but I need to clarify something. You can’t call chili with any kind of beans in it TEXAS chili. Authentic TEXAS chili couldn’t dare have a bean in it.
Abi Cowell says
Hi Brenda, thanks so much for visiting my site and commenting. This is a plant-based, vegan blog, so the recipes here are going to be my take on lots of different kinds of meals of varying origins and there will be many substitutions. Traditionally, Texas chili would have pounds of meat and we choose not to eat that way anymore, so I've chosen to substitute beans for the meat. Another substitute, which may be more of a meat substitute in texture would be bulgur cracked wheat. I've added that to chili successfully and it's delicious. You may prefer that type of vegan chili instead of a bean chili. I hope that is helpful to you!
- Abi
Amy says
Recipe really good. Perfect combo of beans, not too much tomato sauce.
Amy says
I put in a 4 star review yesterday but changing it to 5 stars today. This chili gets EVEN BETTER the next day!!
Abi Cowell says
Thanks so much, Amy! I'm so glad you enjoyed the recipe! 🙂