Meatless Three Bean Chili
Warm up your weeknight dinners with this hearty and wholesome Meatless Three Bean Chili, a vibrant plant-based dish bursting with bold flavors and nourishing ingredients. Packed with protein-rich black beans, kidney beans, and pinto beans, this vegan chili is seasoned to perfection with a smoky blend of chili powder, cumin, smoked paprika, and a hint of optional cayenne for a spicy kick. Fire-roasted tomatoes and a medley of sautéed onions, bell peppers, garlic, and sweet corn lend layers of texture and richness, while a simmering pot of vegetable broth ties it all together. Quick and easy to prepare in just under an hour, this one-pot recipe is perfect for meal prepping or feeding a crowd. Serve it with fresh cilantro, crunchy tortilla chips, or a side of cornbread for a comforting, family-friendly feast. Whether you're looking for a meatless Monday idea or simply a hearty vegan dish, this three bean chili is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 28 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 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 frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper to the pot and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute.
Pour in the fire-roasted diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Add the black beans, kidney beans, pinto beans, and frozen corn. Stir until evenly distributed.
Season with salt and black pepper. Bring the chili to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices if desired.
Serve hot, garnished with fresh chopped cilantro if desired. Pair with tortilla chips, cornbread, or a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 17.2 g | 62% | |
| Total Sugars | 11.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1339 mg | 28% | |
*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.
