Meatless Chili Iii
Packed with bold spices, hearty beans, and vibrant vegetables, Meatless Chili III is the ultimate comfort food for vegetarians and meat-lovers alike. This wholesome, plant-based recipe combines three types of beans—black, kidney, and pinto—for a satisfying texture, while a medley of bell peppers, corn, and aromatic garlic adds fresh flavor to every bite. Infused with smoky paprika, chili powder, and cumin, this chili is simmered to perfection in a rich tomato and vegetable broth base. Ready in under an hour, it’s a versatile, protein-packed dish perfect for weeknight dinners or game-day gatherings. Garnish with fresh cilantro and a squeeze of lime for a zesty finish. Whether you’re serving it with a side of crusty bread or over a bed of rice, this easy meatless chili is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 whole lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste and spices (chili powder, cumin, smoked paprika, oregano, salt, and black pepper) to the pot. Mix well to coat the vegetables evenly with the spices, and cook for 1-2 minutes.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, pinto beans, and corn to the pot. Stir well.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings if needed. Add more salt, pepper, or chili powder to your preference.
Serve the chili hot, garnished with chopped cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 109.2 g | 390% | |
| Total Sugars | 65.6 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 8018 mg | 171% | |
*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.
