Fast Three Alarm Red Bean Chili Vegan Friendly
If you're craving bold, fiery flavors without sacrificing convenience or dietary preferences, this Fast Three Alarm Red Bean Chili is your go-to recipe! Packed with tender red kidney beans, smoky spices, and fresh vegetables, this vegan-friendly chili delivers a three-alarm heat level that's completely customizable. Ready in just 40 minutes, it's perfect for busy weeknights or game day gatherings. The combination of chili powder, cayenne, and crushed red pepper ignites layers of spicy warmth, balanced beautifully by a medley of diced tomatoes and a splash of tangy lime. Whether you're serving it with a sprinkle of cilantro or alongside warm crusty bread, this hearty, plant-based chili is guaranteed to satisfy spice lovers while keeping things nutritious and wholesome.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño pepper, finely chopped (seeds removed for less heat, optional)
- 3 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 15-ounce can canned diced tomatoes, with juice
- 2 tablespoons canned tomato paste
- 2 15-ounce cans canned red kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat a large pot over medium heat and add olive oil.
Once the oil is hot, sauté the diced onion, red bell pepper, and jalapeño for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle in the chili powder, smoked paprika, ground cumin, cayenne pepper, and crushed red pepper flakes. Stir well to coat the vegetables in the spices.
Add the diced tomatoes (with their juice), tomato paste, kidney beans, and vegetable broth to the pot. Stir to combine.
Season with salt and black pepper, then bring the mixture to a boil over high heat.
Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. For extra heat, add more cayenne or crushed red pepper flakes.
Remove from heat and let the chili rest for 5 minutes before serving.
Serve hot, garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5479 mg | 238% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 37.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5254 mg | 112% | |
*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.
