Rooted Vibe Life Vegan Three-Bean Chili

This hearty vegan three-bean chili is packed with mushrooms, lentils, and sweet potatoes for a rich, comforting bowl that tastes just like the classic — without the meat. Made with simple pantry ingredients and big, bold spices, it’s perfect for easy weeknight dinners, meal prep, and plant-based comfort food cravings.

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Rooted Vibe Life Vegan Three-Bean Chili

Yield: 6-8

Author: Rooted Vibe Life, LLC

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This chili is built for people who want the warmth and satisfaction of a classic bowl of comfort food — without the heaviness. Instead of meat, a layered base of mushrooms, lentils, and three types of beans creates a rich, savory texture that’s deeply filling and deeply familiar. It’s the kind of meal that disappears fast and reheats even better the next day.

Ingredients

• Base & Aromatics
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1-2 (8 oz) can mushrooms, finely chopped or pulsed in a food processor
• 2 (4 oz) can diced green chiles
• Protein & Body
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• ½ cup dry red lentils, rinsed (or 1-15 oz can of cooked brown lentils)
• Sauce & Seasoning
• 1.5 (28 oz) cans crushed tomatoes
• 1 (15 oz) can diced fire roasted tomatoes
• 2 cups vegetable broth
• 3-4 tablespoons chili powder (more or less to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• Comfort Add-In
• 1 medium sweet potato, peeled and diced into ½-inch cubes

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until soft and lightly golden. Stir in the finely chopped mushrooms and cook for another 3–5 minutes, letting their moisture cook off and their flavor deepen.
2. Add the diced green chiles, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well and let the spices toast for about 30 seconds — this wakes up the aromatics and builds a deeper chili flavor.
3. Pour in the crushed tomatoes, fire roasted tomatoes, and vegetable broth. Stir to combine, then add the black beans, kidney beans, pinto beans, and lentils. Mix everything together until evenly distributed.
4. If using, gently fold in the diced sweet potato. Bring the chili to a light boil, then reduce the heat to low and cover.
5. Let the chili simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are soft but not falling apart. The chili should be thick, rich, and spoon-coating.
6. Taste and adjust salt, heat, or spice levels as needed. Add a splash of broth if you prefer a thinner consistency.

Notes

Ladle into bowls and finish with fresh cilantro, vegan cheese, and a drizzle of your favorite sauce. For extra heat, a few drops of habanero sauce turn this into a serious cold-weather comfort meal.

This chili gets even better overnight. The flavors deepen, the lentils soften further, and the broth thickens into a rich, stew-like texture — perfect for meal prep or next-day lunches.

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Freeze in portioned containers for up to 2 months

Reheat: Warm on the stovetop or microwave, adding a splash of broth if needed

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chili, vegan, beans, hearty, soup, spicy

Dinner

American

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