Vegan Three Bean Chili
Prep time
Cook time
Total time
For my three bean mix I used kidney, black, and pinto beans. This recipe requires that you soak your beans overnight. If you don't care to do that you can use 4 cans of beans. If using canned beans cut down the cook time to 20 minutes and add the tomatoes when you add the beans. Plan to serve the chili over rice or cornbread.
Serves: 6
  • 2 tablespoons coconut oil
  • 2 tablespoons cumin
  • 1½ tablespoon chili powder
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 jalapeño peppers, seeds removed and minced
  • 1 lb beans assorted chili beans, soaked overnight 8 hours
  • 6-7 cups water or veggie stock
  • 1 can diced tomatoes
  • 1 medium sweet potato, diced
  • 2 teaspoons vegan stock paste or 1 bouillon cube
  • cilantro for garnish
  1. Warm coconut oil in a large pot.
  2. Add 1 tablespoon of the cumin and 1 tablespoon of the chili powder and fry for 30 seconds.
  3. Add the diced onion, garlic, and jalapeño pepper and cook until tender (about 3 minutes).
  4. Add the beans followed by the water.
  5. Bring to a boil then reduce the heat to a simmer and cook until tender, about 45-60 minutes, keeping the lid ajar.
  6. Once the beans are tender add the diced tomatoes, sweet potato, the remaining cumin and chili powder, and veggie stock paste/bouillon.
  7. If you want the chili a little thinner add more water and season to taste with salt.
  8. Continue to cook another 30 minutes, until the potato is soft.
  9. Serve with fresh cilantro.
Recipe by Sweet Potato Soul by Jenné Claiborne at