High Protein Hearty Chilli Beans
Packed with wholesome ingredients and bold flavors, our High Protein Hearty Chilli Beans recipe is the ultimate comfort food for health-conscious foodies. This plant-based chili features a protein-rich medley of kidney beans, black beans, chickpeas, and lentils, simmered in a rich tomato and vegetable broth that's infused with warming spices like chili powder, cumin, and paprika. With vibrant bell peppers, diced carrots, and celery for added texture and depth, this one-pot wonder is as nourishing as it is satisfying. Perfect for meal prep or large gatherings, this hearty chili is ready in about an hour and serves as a delicious, fiber-filled option for vegans, vegetarians, and anyone seeking a nutritious spin on a classic favorite. Garnish with fresh cilantro for a bright finishing touch and enjoy a bowlful of wholesome goodness! Keywords: high-protein chili, hearty vegetarian chili, vegan chili recipe, plant-based comfort food, healthy one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 28 ounces canned crushed tomatoes
- 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 dry red lentils
- 4 cups vegetable broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 pinch cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the minced garlic and cook for another 2 minutes until fragrant.
Add the diced green and red bell peppers, carrots, and celery to the pot. Cook for about 7-8 minutes until the vegetables are softened.
Stir in the canned crushed tomatoes, kidney beans, black beans, chickpeas, red lentils, and vegetable broth.
Add the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8705 mg | 378% | |
| Total Carbohydrate | 517.0 g | 188% | |
| Dietary Fiber | 137.4 g | 491% | |
| Total Sugars | 90.0 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1104 mg | 85% | |
| Iron | 59.3 mg | 329% | |
| Potassium | 11207 mg | 238% | |
*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.
