The Best Vegan 3 Bean Chili: Oil-Free

Ingredients

• 1 cup Bell Pepper (diced, any color)
• 1 cup Carrots (diced)
• 1 each Yellow Onion (medium, diced)
• 1 each Jalapeño Pepper (seeded, minced (optional))
• 2 each Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 can Fire Roasted Diced Tomatoes (28 oz, no added salt)
• 1 cup Red Kidney Beans (cooked or canned, drained and rinsed)
• 1 cup Pinto Beans (cooked or canned, drained and rinsed)
• 1 cup Black Beans (cooked or canned, drained and rinsed)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt (or to taste)
• 2 tbsp Date Paste (homemade or store‑bought organic date syrup)
• 4 cup Water (use low‑sodium broth for extra flavor if desired)

Instructions

1. Prep the Vegetables

   Dice the bell pepper, carrots, yellow onion, jalapeño (if using), and celery into bite‑size pieces. Mince the garlic.

   Time: PT10M

2. Oil‑Free Sauté

   Place the large pot over medium heat, add 1 cup of water and bring to a gentle simmer. Add the onion, celery, jalapeño, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Remaining Veggies & Spices

   Stir in the diced bell pepper, carrots, cumin, smoked paprika, oregano, and salt. Add another 1‑2 cups of water (or low‑sodium broth) to keep the mixture moist.

   Time: PT5M

   Temperature: medium heat

4. Add Tomatoes

   Pour in the fire‑roasted diced tomatoes with their juices. Stir to combine.

   Time: PT2M

   Temperature: medium heat

5. Add Beans and Date Paste

   Add the drained red kidney beans, pinto beans, black beans, and date paste. Stir well and bring the chili back to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

6. Simmer the Chili

   Cover the pot with the lid and let the chili simmer for 15‑20 minutes, stirring occasionally, until the vegetables are tender and flavors have melded.

   Time: PT20M

   Temperature: low simmer

7. Blend a Portion for Thickness

   Remove the pot from heat. Using a stainless‑steel immersion blender, blend about 1 cup of the chili until smooth, then stir it back into the pot. (If using a regular blender, let the chili cool slightly before blending.)

   Time: PT5M

8. Final Adjustments & Serve

   Taste and adjust salt or add more date paste if desired. Ladle into bowls and top with vegan sour cream or sliced avocado if you like.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

45 g

Fat

2 g

Fiber

12 g

Ingredient Substitutions

• Instead of Bell Pepper: red pepper, green pepper
• Instead of Carrots: sweet potato
• Instead of Yellow Onion: white onion
• Instead of Jalapeño Pepper: serrano pepper, chipotle in adobo
• Instead of Celery Stalks: fennel
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fire Roasted Diced Tomatoes: regular diced tomatoes
• Instead of Red Kidney Beans: black beans
• Instead of Pinto Beans: navy beans
• Instead of Black Beans: kidney beans
• Instead of Ground Cumin: coriander powder
• Instead of Smoked Paprika: regular paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Salt: sea salt
• Instead of Date Paste: maple syrup (1 tbsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot with Lid
• Wooden Spoon
• Measuring Cups and Spoons
• Immersion Blender (stainless steel) (optional)
• Ladle

Critical Steps — Do Not Skip

• Oil‑free sauté using water instead of oil
• Adding spices after water to prevent burning
• Blending a portion of the chili to achieve a thick, creamy texture
• Using a stainless‑steel immersion blender to avoid plastic leaching

Chef Tips from the Video

• Roast the bell pepper under a broiler for a smoky flavor before dicing
• Use a stainless‑steel immersion blender for safety and durability
• For extra depth, add a splash of apple cider vinegar at the end of cooking

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili tastes even better the next day as flavors develop
• Cool completely before refrigerating or freezing
• Reheat gently on the stove, adding a splash of water if needed

Frequently Asked Questions