Heart-Healthy Hearty Black Bean Chili
Warm, comforting, and packed with plant-based goodness, this heart-healthy hearty black bean chili is the ultimate clean-eating comfort food. Loaded with fiber-rich black beans, vibrant vegetables like carrots, celery, and red bell peppers, and aromatic spices such as cumin, chili powder, and smoked paprika, this recipe is both nutritionally balanced and bursting with bold flavor. It's simmered to perfection in low-sodium vegetable broth and finished with a zesty twist of lime and fresh cilantro, making it a guilt-free delight for chili lovers. Ready in under an hour and perfect for meal prep, this vegan-friendly chili is ideal for satisfying weeknight cravings or warming up a crowd. Garnish with creamy diced avocado for a nutrient-packed topping that takes every bite to the next level. Keywords: heart-healthy chili, black bean chili, vegan chili recipe, fiber-rich chili, plant-based comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery stalk, diced
- 4 garlic cloves, minced
- 3 15-ounce cans canned black beans, drained and rinsed
- 2 15-ounce cans diced tomatoes, with juices
- 2 cups low-sodium vegetable broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 large avocado, diced (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another 1-2 minutes, until the spices are fragrant.
Add the black beans, diced tomatoes with their juices, and vegetable broth. Stir to combine and bring the mixture to a simmer.
Add the bay leaf, salt, and freshly ground black pepper. Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf and taste the chili. Adjust seasoning with more salt and pepper if needed.
Stir in the chopped cilantro and lime juice. Cook for another 2 minutes, then remove from heat.
Serve the chili hot, garnishing with diced avocado if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4373 mg | 190% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 111.8 g | 399% | |
| Total Sugars | 33.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 911 mg | 70% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 6894 mg | 147% | |
*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.
