Dairy-Free Hearty Chilli Beans
Warm up with a comforting bowl of Dairy-Free Hearty Chilli Beans, a robust and flavorful meal that's both vegan-friendly and packed with nutritious ingredients. This recipe features a medley of three protein-rich beans—kidney, black, and pinto—simmered to perfection in a spiced tomato broth alongside vibrant vegetables like bell peppers, carrots, and celery. Infused with chili powder, smoked paprika, and cumin, every bite bursts with bold yet balanced heat. Frozen or fresh corn adds a touch of sweetness, while optional garnishes of fresh cilantro and lime brighten the dish. Ready in just an hour and perfect for meal prep, this hearty chili is a cozy, dairy-free dinner option that’ll satisfy even the hungriest crowd.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 diced green bell pepper
- 1 diced carrot
- 1 diced celery stalk
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned pinto beans
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup, frozen or fresh corn kernels
- 0.25 cup, chopped (optional) fresh cilantro
- 1 cut into wedges (optional for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3-4 minutes.
Stir in the diced red and green bell peppers, carrot, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the canned diced tomatoes, along with their juices, into the pot.
Stir in the kidney beans, black beans, and pinto beans, making sure they're well combined with the vegetables.
Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Add the corn kernels to the pot and simmer for an additional 10 minutes until the corn is heated through and the chili has thickened.
Taste and adjust seasonings if necessary.
Serve hot, garnished with fresh cilantro and a wedge of lime for added flavor, if desired.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8388 mg | 365% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 134.1 g | 479% | |
| Total Sugars | 63.8 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 9141 mg | 194% | |
*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.
