Low Fat 5 Bean Chili
Bursting with bold flavors and packed with plant-based protein, this Low Fat 5 Bean Chili is a hearty, nutritious meal that’s perfect for any occasion. Featuring a medley of five different beans—black beans, kidney beans, pinto beans, chickpeas, and cannellini beans—this one-pot recipe is loaded with fiber and nutrients while remaining low in fat. Fresh bell peppers, aromatic garlic, and onions are sautéed to create a flavorful base, complemented by smoky paprika, ground cumin, and a touch of oregano for a rich, comforting taste. Simmered in vegetable broth and diced tomatoes, this chili is a wholesome, gluten-free dish that’s ready in just an hour. Ideal for meal prep, potlucks, or family dinners, it’s a vegan-friendly option that delivers satisfying flavor in every bite. Serve hot with your favorite toppings like fresh cilantro, avocado slices, or a sprinkle of vegan cheese. Perfect for those seeking healthy chili recipes or low-fat dinner ideas!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 15 ounces canned black beans
- 15 ounces canned kidney beans
- 15 ounces canned pinto beans
- 15 ounces canned chickpeas
- 15 ounces canned cannellini beans
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and continue to sauté for another minute.
Add the diced red and green bell peppers and cook for about 5 minutes until they begin to soften.
Drain and rinse the black beans, kidney beans, pinto beans, chickpeas, and cannellini beans.
Add all the drained beans to the pot, along with the canned diced tomatoes and vegetable broth.
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.
Stir the mixture well to combine all the ingredients.
Drop in a bay leaf and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the chili simmer uncovered for approximately 45 minutes, stirring occasionally.
Remove the bay leaf before serving.
Serve hot and enjoy your delicious and nutritious Low Fat 5 Bean Chili.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 10677 mg | 464% | |
| Total Carbohydrate | 481.7 g | 175% | |
| Dietary Fiber | 161.6 g | 577% | |
| Total Sugars | 61.0 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1296 mg | 100% | |
| Iron | 59.1 mg | 328% | |
| Potassium | 10401 mg | 221% | |
*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.
