Go Back

three bean chili

Cook Time 45 minutes
Total Time 45 minutes
Servings 6 people


  • 2 tsp oil (to saute veg)
  • 1 red onion (chopped finely)
  • 3 cloves garlic
  • 1/2 cup celery (chopped finely)
  • 1 red pepper (chopped finely)
  • 1/4 cup red wine
  • 1 tsp paprika
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 1/4 tsp red chili flakes
  • 3 tbsp tomato paste
  • 28 oz can of crushed tomatoes
  • 1 cup vegetable broth
  • 16 oz can of kidney beans
  • 16 oz can of black beans
  • 16 oz can of chickpeas
  • salt and pepper to taste
  • 2 tbsp maple syrup
  • 1/2 can full fat coconut milk



  • Finely chop the onion, garlic, celery and red pepper. Heat a large pot over medium heat. Add 2 teaspoons of oil to the pot.Add the onion and garlic to the pot. Stir occasionally. Once browned, add the celery, red pepper and the red wine. After a few minutes, add the spices (chilli powder, paprika, red chilli flakes and cumin).
  • Next, stir in the tomato paste, followed by the crushed tomatoes and the broth.
  • Bring to a light boil, then add your rinsed beans. Stir to fully combine the beans with the tomato mixture.
  • Turn down to a simmer, cover the pot with a lid and leave to simmer for 20-30 minutes (until the beans are soft). Remember to stir occasionally here, so the bottom doesn't burn.Add in the maple syrup and an option is to add in coconut milk to thicken and make the chili creamier.
  • Top with avocado, kale and vegan parm