Post updated 1 August 2026 by Judith
Three bean chilli is a simple, budget friendly vegetarian dish made with three types of beans. It contains protein, fibre, is naturally vegan and can be on the table in around 35 minutes. Serve with rice, jacket potatoes or tortillas for an easy weeknight meal.
What is three bean chilli?
Three bean chilli is a variation on classic chilli con carne made using only plant based ingredients including three varieties of beans.
Why you'll love this recipe
- It contains different sources of protein - a variety of beans plus lentils.
- Made using budget friendly ingredients.
- Freezer friendly - ideal for batch cooking.
- Perfect for vegans, vegetarians, flexitarians or anyone looking to eat more plant based foods.
- Quick to prepare - perfect for busy days.
This vegan chilli recipe is a variation on my recipe for lentil chilli, another quick and easy plant based dinner idea. You may also like to try lentil ragout, ratatouille with beans, cauliflower and chickpea curry, homemade beans in tomato sauce, vegetarian minestrone soup, spicy bean burgers or edamame fritters.
Ingredients
- Aromatics - onion and garlic.
- 3 difference types of cooked beans
- Butternut squash - to add colour and sweetness.
- Mushrooms
- Tinned chopped tomatoes
- Chilli seasoning (a blend of spices and other seasonings) - use either a sachet of ready mixed chilli seasoning or homemade chilli seasoning.
- Dried red lentils - to thicken the sauce naturally.
- Vegetable stock
- Tomato purée - to thicken the sauce.
How to prepare 3 bean chilli
Chop the onion, finely chop the garlic and cut the butternut squash into cubes. Peel and cut up the mushrooms. Cook in a little olive oil until the onions and garlic are soft.
Add the chopped tomatoes, cooked beans, lentils, vegetable stock and chilli seasoning and stir. Cook for around 20 minutes or until the lentils are soft.
Stir in the tomato purée.
How to serve
- Three bean chilli pairs well with rice.
- It also makes a tasty topping for jacket potatoes.
- Or you can use as a filling for tortillas or pita bread.
Variations
- Smokey version - add smoked paprika.
- Veggie version - add sweet peppers, courgette, aubergine.
Common mistakes and fixes
- Too watery - simmer for longer and/or stir in extra tomato purée.
- Too spicy - stir in yoghourt.
- Beans breaking up - cooked for too long or broken up when being stirred. Some ready cooked beans are soft and break up more easily than others - add later in the cooking process.
Storage instructions
- Store in the fridge for up to 3 days.
- It is also suitable for freezing. Defrost at room temperature or in a microwave and heat through thoroughly before serving.
FAQs
Use beans such as red kidney beans, soya beans, edamame beans, broad beans, fava beans, pinto beans, cannellini beans or white kidney beans. Ideally choose a combination of different coloured beans.
Yes, this chilli recipe is perfect for advance preparation, batch cooking and is suitable for freezing.
Other recipes with pulses
- Beetroot burgers25 Minutes
- Mediterranean vegetable stew (ratatouille with beans)45 Minutes
- Vegetarian minestrone soup1 Hours 5 Minutes
- Veggie chilli55 Minutes
Three bean chilli
Ingredients
- ½ onion
- 2 cloves garlic
- 80 grams red kidney beans
- 80 grams butter beans
- 80 grams fava
- 100 grams butternut squash
- 3 mushrooms
- 400 gram chopped tomatoes (tinned)
- 6 teaspoons chilli seasoning
- 100 grams red lentils
- ½ litre vegetable stock
- 1 tablespoon tomato purée
Instructions
- Chop the onion, finely chop the garlic and cut the butternut squash into cubes. Peel and cut up the mushrooms. Cook in a little olive oil until the onions and garlic are soft.
- Add the chopped tomatoes, cooked beans, lentils, vegetable stock and chilli seasoning and stir. Cook for around 20 minutes or until the lentils are soft.
- Stir in the tomato purée and serve.
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