Southwest 3-Bean Chili
Prep time
Cook time
Total time
If you’re look for a fresh spin on chili, this delicious, vegan and gluten free chili recipe is for you! My 3-bean chili is simple to whip up, is made is 1 pot, and makes great leftovers.
Recipe type: Main, Soup, Side
Cuisine: Gluten Free, Vegan, Nut Free
Serves: 6 large bowls
  • 1 Tbsp. coconut oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium-sized sweet potatoes, cubed
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp cinnamon
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2½ cup vegetable broth
  • 1 15-ounce can chickpeas
  • 1 15-ounce can pinto beans
  • 1 15-ounce can cannellini beans
  • 1 15-ounce can diced tomatoes
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • ¼ cup tomato paste
  • 2 Tbsp. maple syrup (or sub honey)
  • 1 Tbsp. chipotle hot sauce (optional)
For serving (optional):
  • diced avocado, fresh cilantro, fresh parsley, plantain chips, tortilla chips, extra chipotle hot sauce
  1. In a large pot over medium heat, melt coconut oil. Add in onion and garlic. Cook for 5 minutes or until onion is translucent and slightly golden.
  2. Add in carrot, celery, sweet potatoes, salt, pepper, chili powder, cumin, cinnamon, garlic, and paprika. Stir until veggies are coated. Cook for 5 minute or until very fragrant.
  3. Add the vegetable broth, chickpeas, pinto beans, cannellini beans, tomatoes, corn, tomato paste, maple syrup, and optional hot sauce. Bring the mixture to a boil then immediately reduce to a simmer and cover with lid.
  4. Simmer for about 30-40 minutes or until soup is thick and sweet potatoes are fork-tender.
  5. Serve warm with optional toppings. Leftovers will keep in airtight container for up to 5 days in refrigerator or up to a month in freezer.
Nutrition information is a rough estimate of ⅙ of entire recipe without toppings.
Nutrition Information
Serving size: 1 bowl, of 6 Calories: 469 Fat: 7g Saturated fat: 2.6g Carbohydrates: 82.7g Sugar: 14.4g Sodium: 1284mg Fiber: 21.1g Protein: 21.7g Cholesterol: 0mg
Recipe by The Local Sprout at