This chili is packed with protein from the three different types of beans and gets its kick from Sriracha, the hot sauce close to everyone's heart. Make a big batch to eat all week long! This chili is perfect alongside some mixed greens, over quinoa, or with some yummy cornbread.

Three Bean Sriracha Chili [Vegan, Gluten-Free]



  • 1 tablespoon olive oil
  • 1 yellow onion
  • 4 garlic cloves
  • 1 red pepper
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 3/4 cup Sriracha
  • 1 28-ounce can black beans
  • 1 28-ounce can white beans
  • 1 28-ounce can kidney beans
  • 1 28-ounce can diced tomatoes
  • 1 cup frozen corn
  • 1 cup water or vegetable stock


  1. Peel and mince garlic. Dice onion and pepper.
  2. Place a soup pot on medium heat and add olive oil and onions. Sauté until translucent.
  3. Add garlic and pepper.
  4. Mix in chili powder, cumin, and Sriracha and cook until vegetables are soft.
  5. Add remaining ingredients and let simmer for 20 minutes.