This gluten-free and dairy-free three bean vegetarian chili will warm you up and nourish you from the inside out throughout the cold days of winter!

Three Bean Vegetarian Chili

This gluten-free and dairy-free Three-Bean Vegetarian Chili is filled with protein- and fiber-rich beans, vitamin C-rich vegetables, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter.
Course Entree
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 to 10
Author Jessica Levinson


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (~3-4 cloves)
  • 1 cup chopped yellow onions
  • 3 cups seeded and diced bell peppers (use variety of colors if available)
  • 1 tablespoon seeded and diced jalapeno pepper (add some seeds for spice if desired)
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 26-28 ounces crushed tomatoes (preferably no-salt added)
  • 26-28 ounces chopped or diced tomatoes (preferably no-salt added)
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 1 15-ounce can no-salt added kidney beans, drained and rinsed
  • 1 15-ounce can can no-salt added navy beans, drained and rinsed
  • 1 15-ounce can can no-salt added black beans, drained and rinsed
  • 2 cups fresh or frozen corn kernels
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • For Serving: Shredded cheese, guacamole, corn tortilla chips (optional)


  1. Heat the oil in a large soup pot over medium-high heat. Add the garlic, onion, and peppers and sauté until softened, about 3 to 4 minutes. Add the cumin, chili powder, cayenne, and oregano and cook, stirring, for 30 seconds to 1 minute.

  2. Stir in the crushed tomatoes, chopped tomatoes, broth, and water and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring from time to time, for 30 minutes.

  3. Stir in the beans, corn, apple cider vinegar, and maple syrup, and continue cooking uncovered for 30 to 45 minutes more until the chili is nicely thickened. Season with salt and pepper and serve.