Vegan Three-Bean Chili

If you’re looking for a delicious and satisfying soup recipe, look no further than our Vegan Three-Bean Chili with Spring Pesto.

Vegan Three-Bean Chili

Cook Time: 15 minutes

Total Time: 25 minutes

Vegan Three-Bean Chili

Hot or cold out, a bowl of soup is delicious at any time. We especially love this vegan Real Simple recipe for Three-Bean Chili with Spring Pesto. Even better, it’s simple to make with just ten ingredients and five steps.


  • 1 tablespoon and ¼ cup extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 14.5-ounce can of diced tomatoes, including the liquid
  • 15.5-ounce can of chickpeas, rinsed and drained
  • 15.5-ounce can of cannellini beans, rinsed and drained
  • 15.5-ounce can of kidney beans, rinsed and drained
  • 1 clove garlic, finely chopped
  • 3 tablespoons pine nuts, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • Kosher salt and black pepper
  • Crust bread, for dipping


  1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add in the onion and carrots. Cook until tender, about 5 minutes.
  2. Stir in the tomatoes and their liquid, 2 cups of water, 1 ½ teaspoons of salt, and ½ teaspoon of pepper. Bring to a boil.
  3. Add the chickpeas, cannellini, and kidney beans. Cook until heated through, about 3 minutes.
  4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  5. Divide the chili in individual bowls and add a spoonful of pest to the top. Serve with bread.
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