High Protein Hearty Bean and Corn Chili
Packed with bold flavors and plant-based protein, this High Protein Hearty Bean and Corn Chili is a one-pot wonder that will warm you from the inside out. Loaded with a colorful medley of black, pinto, and kidney beans, along with sweet bursts of corn and tender bell peppers, this chili offers a nutritious twist on a comfort food classic. Spiced to perfection with chili powder, cumin, and a touch of cayenne, it’s the ultimate cozy meal that’s filling yet wholesome. Ready in under an hour, this vegan and gluten-free recipe is perfect for meal prep, game nights, or a simple weeknight dinner. Serve it piping hot with a sprinkle of fresh cilantro for a fresh and zesty finish!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 Large onion, diced
- 4 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 2 tablespoons Tomato paste
- 28 ounces Canned diced tomatoes
- 2 cups Cooked black beans
- 2 cups Cooked pinto beans
- 2 cups Cooked kidney beans
- 1 cup Frozen corn kernels
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh cilantro, for garnish
Instructions
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic, diced red bell pepper, and diced green bell pepper to the pot. Cook for another 3-5 minutes until the peppers have softened.
Stir in the tomato paste and cook for 2 minutes, stirring constantly to enhance the flavor.
Add the canned diced tomatoes, black beans, pinto beans, kidney beans, corn kernels, and vegetable broth to the pot.
Stir in the chili powder, ground cumin, paprika, ground cayenne pepper, salt, and ground black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer uncovered for about 30-35 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary.
Once the chili has thickened and the flavors melded to your liking, remove from heat.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5694 mg | 248% | |
| Total Carbohydrate | 411.1 g | 149% | |
| Dietary Fiber | 129.9 g | 464% | |
| Total Sugars | 65.8 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8804 mg | 187% | |
*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.
