Easy Three Bean Vegan Chili Recipe: Hearty, Plant-Based, and One-Pot Meal
Living full-time in an RV means mastering space-saving and efficient cooking. This easy, healthy three bean vegan chili has become my ultimate meal-prep hero! It’s quick to make, hearty, and only requires one pot—perfect for small RV kitchens or minimalist cooking at home.Here’s why I love this recipe:Whether you're warming up on a chilly evening at a campground or whipping up a quick dinner in your brick-and-mortar kitchen, this chili delivers cozy vibes and bold flavors.Pro Tip: Pair it with Tostito's Reduced Salt Tortilla Chips or Arnold's Keto Thins for extra crunch and a more satisfying meal!Save this recipe for your next adventure and make your RV life deliciously cozy.
Equipment
- 1 Food Processor (optional, but it cuts meal prep time in half!)
- 1 Medium Stockpot or Dutch Oven
- 1 Spatula
- 1 Can Opener
- 1 Measuring Spoons and Cups
- 1 Cutting Board and Knife
- 1 Colander (for rinsing and draining canned beans)
Ingredients
- 24 oz plant-based ground "beef" (Beyond, Impossible, Gardein, etc.) (thawed)
- 1 yellow or white onion
- 1 carrot
- 2 celery stalks
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 jalapeño (wrinklier peppers are spicier!)
- 4 cloves garlic
- 1 tbsp olive oil
- ½ tbsp chili powder
- 1 ½ tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground cayenne pepper
- ⅛ tsp asafetida (optional; helps reduce gas from beans)
- 3 bay leaves
- 1 (28 oz) can of crushed tomatoes
- 2 tsp Better-Than-Bouillon Premium Seasoned Vegetable Base
- 2 cups water
- ¼ cup apple cider vinegar
- 1 (15 oz) can white beans (e.g., navy, great northern, cannellini)
- 1 (15 oz) can black beans
- 1 (15 oz) can kidney beans
Instructions
- Prep Your IngredientsUse a food processor to finely dice the onion, carrot, celery, bell peppers, jalapeño, and garlic.Measure out all the spices and place them in a bowl or on a small plate for efficiency.Drain and rinse the canned beans thoroughly in a colander.
- Cook the VegetablesIn a medium stockpot or Dutch oven, heat the olive oil over medium heat.Add the diced vegetables (onion, carrot, celery, bell peppers, jalapeño, and garlic) to the pot.Cook, stirring occasionally, until the vegetables are soft and fragrant.
- Cook the Plant-Based BeefCrumble the plant-based beef into the pot with the vegetables.Cook until the "beef" is fully browned, stirring occasionally to combine.
- Spice the ChiliStir in the pre-measured dry seasonings.Add the crushed tomatoes, Better-than-Bouillon, water, and apple cider vinegar.Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the BeansStir in the drained beans (white, black, and kidney beans).Cook for approximately 30 minutes, stirring occasionally, until the chili has reduced by about 20%.Remove from heat and discard the bay leaves.
- Serve and EnjoyLadle the chili into bowls and top with your favorite garnishes, like avocado, vegan cheese, or fresh cilantro.Pair with sides like Tostito's Reduced Salt Tortilla Chips or Arnold's Keto Thins for added crunch.
Notes
Recipe Notes
- Asafoetida: This spice is known for its ability to reduce gas and bloating, making it an excellent addition when cooking with beans. Use sparingly—a pinch goes a long way!
- Spice Level: Adjust the jalapeños and cayenne pepper to suit your taste. Want more heat? Add a dash of your favorite hot sauce!
- Beans: Feel free to mix and match beans based on preference or availability. Chickpeas and pinto beans make great substitutes.
- Better-than-Bouillon: RV living often makes storing large cartons of vegetable stock impractical. I use Better-than-Bouillon Premium Vegetable Base as a space-saving alternative. You can substitute vegetable stock in a 1-to-1 ratio.
- Toppings: Customize your chili with toppings like avocado, vegan cheese, fresh cilantro, or a squeeze of lime juice for added flavor.
- Storage: This chili keeps well in the fridge for up to 5 days and freezes for up to 3 months—perfect for meal prep!
- Serving Suggestions: Pair with Tostito's Reduced Salt Tortilla Chips or Arnold's Keto Thins. For a hearty twist, serve over rice, quinoa, or baked potatoes.