High Protein Hearty Veggie Chili
Warm, satisfying, and packed with protein, this High Protein Hearty Veggie Chili is a plant-based powerhouse that’s perfect for feeding a crowd or meal prepping for the week. Brimming with colorful veggies like bell peppers, zucchini, and carrots, this chili is further elevated with fiber-rich beans, nutrient-loaded lentils, and hearty quinoa for a protein boost. Seasoned with a vibrant blend of chili powder, cumin, paprika, and a touch of cayenne pepper for heat, this recipe achieves that irresistible depth of flavor. It’s simmered to tender perfection, finished with lime juice and fresh cilantro, and makes a versatile dish that can be served with avocado, vegan sour cream, or crunchy tortilla chips. This one-pot wonder is quick to prepare, easy to customize, and an ideal choice for anyone looking for a wholesome, high-protein vegetarian dinner option.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 units Garlic cloves, minced
- 2 medium Bell peppers, chopped (any color)
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned chickpeas, drained and rinsed
- 1 cup Lentils, dry
- 1 cup Quinoa, rinsed
- 2 tablespoons Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped bell peppers, carrots, and zucchini. Cook for 5-7 minutes until the vegetables are slightly softened.
Stir in the canned diced tomatoes and tomato paste, mixing well to combine.
Pour in the vegetable broth and add the drained black beans, kidney beans, and chickpeas.
Rinse the lentils and quinoa under cold water. Add them to the pot and stir well.
Mix in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to fully incorporate the spices.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, stirring occasionally.
Check for seasoning and adjust salt and pepper if necessary.
Once the lentils and quinoa are fully cooked and the chili is thickened, remove it from heat.
Stir in the fresh lime juice and chopped cilantro.
Serve hot with your favorite toppings such as avocado slices, a dollop of plant-based sour cream, or crushed tortilla chips.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7468 mg | 325% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 137.8 g | 492% | |
| Total Sugars | 84.0 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 9544 mg | 203% | |
*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.
