High Protein 3 Beans Vegetarian Chili
Packed with plant-based protein and vibrant veggies, this High Protein 3 Beans Vegetarian Chili is the ultimate comfort food for health-conscious eaters. Featuring a hearty medley of black beans, kidney beans, and chickpeas, it's a fiber-rich dish that's as satisfying as it is nutritious. Accented with a flavorful blend of chili powder, smoked paprika, and cumin, each spoonful bursts with warming spices. Fresh vegetables like bell peppers, carrots, and celery add crunch and color, while a garnish of fresh cilantro and a squeeze of lime take the flavors to the next level. Quick to prepare in under an hour and versatile enough to serve over rice or with crusty bread, this vegetarian chili is perfect for meal prep or a cozy weeknight dinner. Plus, it's naturally gluten-free and can easily be made spicier with a dash of cayenne—tailor it to your taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 28 oz canned diced tomatoes
- 2 cups vegetable broth
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add chopped bell peppers, carrots, and celery to the pot. Stir and cook for about 5-7 minutes until the vegetables begin to soften.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the black beans, kidney beans, and chickpeas to the pot. Stir well to incorporate all ingredients.
Mix in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If you prefer a thicker chili, let it simmer longer.
Once ready, serve the chili hot, garnished with chopped fresh cilantro and lime wedges on the side.
Enjoy with your favorite bread or over rice if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7503 mg | 326% | |
| Total Carbohydrate | 354.6 g | 129% | |
| Dietary Fiber | 113.5 g | 405% | |
| Total Sugars | 78.7 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 7766 mg | 165% | |
*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.
