Vegan Three Bean Chilli

Everyone has a favourite chilli recipe, whether it’s a tried and true home recipe or a favourite restaurant. The divide is often geographical with regional styles and restaurant chains dictating the most popular methods. There are a lot of variations but my favourite has always been Texas style. Texas style chilli is spicy and smoky, slow cooked in a sauce of beer and stock with no tomatoes. The problem as a vegan is that Texas style chilli is normally made with brisket and no beans. Nevertheless, I’ve taken inspiration from the Texas classic while making a few key alterations to make it vegan.

This chilli is substantial meaning it could be served either as a side dish or a main, it would go really well with grilled corn or coleslaw. My personal favourite is to spoon it over tortilla chips with some vegan cheese and Pico de Gallo to make nachos.

If you like this recipe, you should try checking out more of my vegan recipes here.

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5 from 1 vote

Vegan Three Bean Chilli

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: beans, chilli, texas style, vegan
Servings: 4


  • 3 dried guajillo chillies
  • 3 tablespoons olive oil
  • 2 medium brown onions
  • 3 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1 chipotle chilli from a can of chipotle chillies in adobo sauce finely chopped
  • 330 mL can lager
  • 3 cups vegetable stock
  • 400 g can pinto beans drained
  • 400 g can black beans drained
  • 400 g can red kidney beans drained
  • juice of 1 lime
  • salt and pepper to taste
  • diced red onion and fresh coriander to serve


  • In a dry pan, toast the guajillo chillies over medium-high heat for 1 minute on each side. Transfer to a bowl and cover in boiling water, steep for 5 minutes. Drain, remove stems and finely chop.
  • Heat olive oil in a large heavy-based saucepan or dutch oven over medium heat. Add the onions into the pan and sauté for 8 minutes or until softened and starting to brown.
  • Add the garlic and cook stirring for a further 2 minutes or until fragrant. Stir in paprika, cumin, oregano, chopped guajillo chillies and chipotle chilli then cook stirring for a further 2 minutes or until fragrant.
  • Pour in the lager and bring to a boil then allow to simmer for 5 minutes or until reduced by half.
  • Add the stock and drained beans then stir through. Cover and simmer for 1 hour or until sauce has reduced and thickened. Add lime juice and season with salt and pepper. Serve topped with red onion and coriander.

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