3 Bean Veggie Chili
Warm up your soul with a hearty bowl of 3 Bean Veggie Chili, a plant-based powerhouse packed with flavor and nutrition. This easy one-pot recipe combines black beans, kidney beans, and pinto beans with a colorful medley of diced vegetables, including bell peppers, carrots, and celery. Bold spices like chili powder, cumin, smoked paprika, and a hint of cayenne (optional) provide a smoky, robust kick, while a splash of lime juice adds a zesty finish. Simmered to perfection in a savory tomato and vegetable broth, this vegan chili is naturally gluten-free, high in protein, and ready in under an hour. Ideal for meal prep or family dinners, serve your chili with fresh cilantro, crunchy tortilla chips, or a dollop of sour cream for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 large carrot, peeled and diced
- 2 stalks celery stalk, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (with juices)
- 3 cups vegetable broth
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1 cup frozen corn (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
Add the tomato paste, stirring well to coat the vegetables evenly.
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans. Stir again and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
If using, add the frozen corn during the last 5 minutes of cooking.
Season the chili with salt and black pepper to taste.
Stir in the lime juice just before serving for a bright, zesty finish.
Serve hot, garnished with fresh cilantro if desired. Enjoy with your favorite toppings such as shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7170 mg | 312% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 119.5 g | 427% | |
| Total Sugars | 83.0 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 9568 mg | 204% | |
*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.
