Heart-Healthy 3 Beans Vegetarian Chili
Get ready to savor every spoonful of this **Heart-Healthy 3 Beans Vegetarian Chili**, a wholesome and satisfying dish packed with vibrant flavors and nourishing ingredients. Featuring the perfect blend of protein-rich kidney beans, black beans, and chickpeas, this chili is a plant-based powerhouse that keeps you full and energized. Fresh vegetables like carrots, bell peppers, celery, and garlic simmer with bold spices—cumin, chili powder, and smoked paprika—for an aromatic, hearty base. Diced tomatoes and low-sodium vegetable broth create a rich, flavorful sauce without compromising heart health, while a splash of lime juice and a sprinkle of cilantro add a refreshing finish. Ready in under an hour, this gluten-free and vegan chili is ideal for meal prep or a cozy family dinner. Garnish with extra cilantro for a burst of color and enjoy a soul-warming dish that's as good for your taste buds as it is for your body!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 large carrots, chopped
- 2 medium celery stalks, chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 28 ounces diced tomatoes, no salt added
- 2 cups vegetable broth, low sodium
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, green bell pepper, carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft.
Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 20 minutes.
Add the kidney beans, black beans, chickpeas, and corn kernels. Stir well and continue to simmer uncovered for another 15 minutes. Stir occasionally.
Season the chili with salt and black pepper to taste.
Just before serving, stir in fresh cilantro and lime juice.
Serve the chili hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 103.2 g | 369% | |
| Total Sugars | 76.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 6975 mg | 148% | |
*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.
