Are you craving something warm and comforting during the cold winter nights? Why not give this delicious and hearty chili a try! The secret behind this chili is the freshly cooked tri-colored beans that provide rich creaminess. These beans along with the colorful crunchy vegetables, southwestern seasonings, and tomatoes combine to create a richly satisfying meal. Topped off with delectable vegan sour cream, cilantro, and green onions; my family is always asking for seconds. I hope your family finds it irresistible too!

Check out the video for preparation tips:



Prep time:

Servings: 4


  • Vegan sour cream (find recipe here)
  • 3/4 cup chopped onion
  • 4 garlic cloves
  • 2 celery finely chopped 
  • 2 small carrots finely chopped
  • 1 red bell pepper finely chopped
  • 1/3 cup black beans
  • 1/3 cup kidney beans
  • 1/3 cup cannellini beans
  • 1 can diced tomatoes (14oz organic, no salt added)
  • 2 cups vegetable stock
  • 2 tsp cumin 
  • 1/4 tsp paprika
  • 1 tsp oregano
  • Sea Salt (3/4 tsp or to taste)
  • Crushed black pepper to taste
  • 1 tbsp taco seasoning
  • 1 tbsp avocado oil
  • 2-3 tbsp cilantro chopped 
  • 2 green onion chopped
  • 1 jalapeno chopped
  • Tortilla chips


  1. Soak the beans either overnight or for at least 6 hours. Discard the water and add 2 cups of fresh water to the beans. Add 1 tbsp taco seasoning and pinch of salt to it. If using slow cooker, cook all the beans until tender. If using pressure cooker, after the first whistle, reduce the stove to low and cook for 30 minutes until the beans are soft. I guarantee the fresh beans will taste much creamier in the soup compared to canned beans.
  2. Heat the avocado oil in a large stainless steel pot. Add the onions and garlic. Cook them until translucent for approximately 2 minutes over medium heat. 
  3. Add the celery, bell pepper, and carrots to the pot and cook until they are tender for approximately 4 minutes. Add sprinkle of salt and crushed black pepper.
  4. Add the can of diced tomatoes, vegetable stock, cumin, paprika, and oregano. Let it cook for 5 minutes on medium heat. 
  5. Add all the beans and any reserve bean liquid to the pot. Let all the flavors combine together for 25-30 minutes with lid closed. The Chili will become thicker.
  6. Optional: You can now use a quick hand blender for little smoother texture or totally leave it,  if you prefer chunkier texture. 
  7. For garnishing, add chopped cilantro, green onion and jalapenos. 
  8. Add vegan sour cream on top for an attractive and yummy touch.
  9. Utilize tortiila chips for some crunch and dipping with the chili.  Enjoy!