3 Beans Vegetarian Chili
Warm up your weeknight dinners with this hearty and wholesome 3 Beans Vegetarian Chili, a comforting one-pot meal loaded with flavor and plant-based goodness. Featuring a vibrant medley of kidney beans, black beans, and cannellini beans, this chili is perfectly spiced with chili powder, cumin, and paprika for a robust, smoky kick. Packed with fresh vegetables like bell peppers, carrots, and celery, it’s as nutritious as it is satisfying. A splash of lime juice and a sprinkle of fresh cilantro add a zesty, herby finish that makes every bite irresistible. Ready in under an hour, this vegan chili is perfect for cozy family dinners or meal prep. Serve it with crusty bread, over rice, or topped with avocado for a customizable feast that’s both hearty and healthy.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 large Garlic cloves, minced
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 1 medium Carrot, diced
- 2 medium Celery stalks, diced
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 15-ounce cans Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned cannellini beans, drained and rinsed
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped green and red bell peppers, diced carrot, and diced celery. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
Stir in the chili powder, ground cumin, paprika, and dried oregano. Cook for another 1 minute to toast the spices.
Add the canned diced tomatoes, tomato paste, and vegetable broth. Stir well to combine all ingredients.
Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Add the drained and rinsed kidney beans, black beans, and cannellini beans to the pot.
Season the chili with salt and freshly ground black pepper. Stir all ingredients thoroughly.
Lower the heat and let the chili simmer uncovered for another 20 minutes, stirring occasionally.
Just before serving, stir in the lime juice and chopped fresh cilantro.
Taste the chili and adjust seasoning with more salt or pepper as desired.
Serve hot and optionally garnish with additional cilantro, avocado slices, or shredded cheese.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 10.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1152 mg | 25% | |
*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.
