Lots a Bean Chili
Bursting with vibrant flavors and hearty textures, Lots a Bean Chili is a comforting, plant-based recipe that’s perfect for feeding a crowd or meal prepping for the week. This wholesome chili features a trio of protein-packed beans—black beans, kidney beans, and pinto beans—simmered with fire-roasted tomatoes, smoky spices like cumin and paprika, and colorful vegetables, including bell peppers, jalapeño, and sweet corn. With just 20 minutes of prep and 40 minutes of cook time, this one-pot dish is both easy and satisfying. Serve it hot with fresh cilantro and a squeeze of lime for a zesty finishing touch. Whether you're looking for a cozy dinner or a game-day favorite, this vegan chili is a flavorful, nutrient-packed option that even meat-lovers will adore.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 28 ounces fire-roasted diced tomatoes (canned)
- 15 ounces black beans (cooked or canned, drained and rinsed)
- 15 ounces kidney beans (cooked or canned, drained and rinsed)
- 15 ounces pinto beans (cooked or canned, drained and rinsed)
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime lime wedges (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 4-5 minutes until translucent.
Stir in minced garlic, diced red and green bell peppers, and the minced jalapeño. Cook for another 5-6 minutes until softened.
Sprinkle in ground cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute, stirring frequently to toast the spices.
Add the tomato paste and stir well to coat the vegetables.
Pour in the fire-roasted diced tomatoes, vegetable broth, black beans, kidney beans, and pinto beans. Stir everything together.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally.
During the last 5 minutes of cooking, stir in the frozen corn.
Taste and adjust seasoning as needed. If using cilantro, stir it in just before serving.
Serve hot, garnished with additional cilantro if desired, and with lime wedges on the side.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7079 mg | 308% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 92.5 g | 330% | |
| Total Sugars | 60.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 6128 mg | 130% | |
*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.
