High Protein 5 Bean Chili
Bursting with flavor, this High Protein 5 Bean Chili is a hearty, plant-based meal that's as nutritious as it is delicious. Packed with five protein-rich beans—black beans, kidney beans, pinto beans, cannellini beans, and chickpeas—this chili is a powerhouse of fiber and essential nutrients. A medley of aromatic spices like chili powder, smoked paprika, and cumin infuse the dish with a smoky, spicy kick, while fresh veggies like onion, bell pepper, and jalapeño add layers of texture and taste. Simmered in a robust tomato base with vegetable broth, this comforting one-pot recipe comes together in just under an hour, perfect for busy weeknights or meal prep. Garnished with fresh cilantro and a squeeze of lime, it’s a wholesome vegan and gluten-free chili that’s sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole large onion, diced
- 4 whole garlic cloves, minced
- 1 whole bell pepper, diced
- 1 whole jalapeño, seeded and minced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 28 ounces tomatoes, crushed
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 whole lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent.
Add the minced garlic, diced bell pepper, and minced jalapeño to the pot, and sauté for an additional 3 minutes until the vegetables begin to soften.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the drained and rinsed black beans, kidney beans, pinto beans, cannellini beans, and chickpeas to the pot. Stir well to combine with the vegetables and spices.
Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir the mixture until the tomato paste is fully incorporated.
Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning as needed, adding more salt or spices if desired.
Remove the pot from the heat. Garnish with chopped cilantro.
Serve the chili hot, with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7496 mg | 326% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 143.7 g | 513% | |
| Total Sugars | 78.6 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 54.1 mg | 301% | |
| Potassium | 10438 mg | 222% | |
*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.
