Vegan Lentil 3 Bean Chili

5 from 1 reviews

Whether you need dinner on the table in the next hour or you’re looking for meal prep recipes, this Vegan 3 Bean Chili has got you covered! Classic, hearty chili flavors with all the benefits of a good vegan meal, AND it’s ready in 30 minutes or less.




  • Fritos
  • vegan sour cream
  • fresh chopped cilantro
  • sliced jalapeno


  1. Heat olive oil in a large pot over medium high heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
  2. Add garlic, chili powdercumin, chiles in adobo, and oregano, and cook for another minute, stirring frequently.
  3. Add a splash of broth to deglaze the pot, scraping the yummy bits off the bottom. 
  4. Stir in kidney beans, pinto beans, crushed tomatoes, tomato sauce, lentils, vegetable broth, and a couple of large pinches of salt and pepper.
  5. Cover, turn heat to medium-high and bring to a simmer.
  6. Reduce heat and simmer over medium-low for 15 minutes or until lentils are tender, stirring frequently.
  7. Stir in the juice of 1 lime and season to taste with salt and pepper.
  8. Garnish with Fritos, sour cream, and fresh chopped cilantro.


You can switch up the beans and use your family’s favorite or whatever you have on-hand! Black beans will work in place of any of the beans in this recipe. Or you can double up on the pinto beans in place of one of the cans of kidney beans. If you like to cook your own dried beans, those will work as well – just keep the ratio of cooked beans the same!

You can also switch up the canned tomatoes depending on what you have in the cupboard. As long as you’re using 56 oz. of canned tomatoes the flavors will stay just the same. Crushed tomatoes or tomato puree work best if you have picky eaters who don’t like the big chunks of tomato. I’m a big fan of diced tomatoes so we’ve almost always got a few cans of those on hand!

Feel free to increase the heat! If you like your chili more on the spicy side, add extra chiles in adobo or stir in a few pinches of cayenne or red pepper flakes. You can also just serve those spicy additions on the side for those heat seekers in your family to add into the vegan 3 bean chili themselves!

Freeze leftovers for later! If you’re doing meal prep, or if you have leftovers, this vegan lentil chili freezes really well! Pop it in an airtight container and store it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and warm on the stove in a saucepan until heated through!

Keywords: three bean chili, vegan lentil chili, 3 bean chili recipe, 3 bean vegetarian chili