Easy Three Bean Vegetarian Chili
Warm up with a bowl of hearty, soul-soothing Easy Three Bean Vegetarian Chili, the ultimate comfort food packed with plant-based goodness. This one-pot chili features a medley of black beans, kidney beans, and pinto beans, simmered to perfection in a rich tomato base spiced with chili powder, smoked paprika, and cumin. Loaded with colorful veggies like carrots, bell peppers, and corn, this easy vegetarian recipe comes together in just 45 minutes, making it perfect for busy weeknights or meal prep. Healthy, protein-packed, and bursting with bold flavors, this chili is a satisfying vegan dinner option that everyone will love. Garnish with fresh cilantro for a bright, zesty finish and serve with crusty bread or a side of tortilla chips for the perfect pairing!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes
- 2 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 corn kernels (fresh, frozen, or canned)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices and cook for 1-2 minutes.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the black beans, kidney beans, pinto beans, and corn kernels to the pot. Stir well.
Season with salt and ground black pepper. Bring the chili to a simmer.
Reduce the heat to low, cover, and let the chili cook for 20-25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4765 mg | 207% | |
| Total Carbohydrate | 356.7 g | 130% | |
| Dietary Fiber | 105.4 g | 376% | |
| Total Sugars | 60.8 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 7634 mg | 162% | |
*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.
