3 Bean Vegetarian Chili Goya Beans
Packed with bold flavors and nutrient-rich ingredients, the 3 Bean Vegetarian Chili with Goya Beans is the ultimate comfort food for plant-based eaters and chili lovers alike. This hearty recipe features a trio of protein-packed Goya black, pinto, and kidney beans, simmered in a flavorful base of diced tomatoes, vegetable broth, and aromatic spices, including chili powder, cumin, and paprika. Bright red and green bell peppers add a fresh crunch, while optional jalapeño introduces a hint of heat. Ready in under an hour, this chili is perfect for weeknight dinners, meal prep, or game day gatherings. Serve it piping hot with a sprinkle of chopped cilantro and optional toppings like sour cream, shredded cheese, or creamy avocado for a customizable finish. Simple, satisfying, and utterly delicious, this vegetarian chili is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 small Jalapeño, finely diced (optional)
- 15 ounces Canned Goya black beans, drained and rinsed
- 15 ounces Canned Goya pinto beans, drained and rinsed
- 15 ounces Canned Goya kidney beans, drained and rinsed
- 28 ounces Canned diced tomatoes, with juices
- 3 tablespoons Tomato paste
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- Sour cream or dairy-free alternative (optional, for serving)
- Shredded cheddar cheese or dairy-free alternative (optional, for serving)
- Sliced avocado (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red bell pepper, green bell pepper, and jalapeño (if using). Cook for 5 minutes, stirring occasionally, until the peppers soften slightly.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Toast the spices for 1 minute to enhance their flavors.
Add the drained Goya black beans, pinto beans, and kidney beans to the pot, followed by the canned diced tomatoes and tomato paste. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low-medium and simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with fresh cilantro. Optionally, top with sour cream, shredded cheese, or sliced avocado.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6818 mg | 296% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 97.7 g | 349% | |
| Total Sugars | 59.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1005 mg | 77% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 8003 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
