Mixed Bean Chili
Warm up with a comforting bowl of Mixed Bean Chili, a hearty and wholesome dish that's packed with robust flavors and nourishing ingredients. This plant-based chili features a medley of black beans, kidney beans, and pinto beans simmered in a rich tomato base infused with smoky paprika, zesty chili powder, and earthy cumin. Vibrant bell peppers, sweet corn, and a hint of optional jalapeño add layers of texture and heat, while fresh cilantro provides a bright finishing touch. Ready in under an hour, this one-pot recipe is perfect for weeknight dinners and meal prep, serving up to six portions of satisfying goodness. Customize your bowl with sour cream, shredded cheese, or enjoy it as-is for a vegan-friendly meal. Perfect for chili lovers seeking a healthy, flavor-packed twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, minced (optional)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- sour cream (optional, for serving)
- shredded cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced red and green bell peppers, and jalapeño (if using). Cook for an additional 5 minutes until the vegetables begin to soften.
Add the chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute to release the spices' aroma.
Pour in the canned diced tomatoes (including juice) and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans, ensuring they are drained and rinsed beforehand. Stir well.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Add the frozen corn kernels, salt, and black pepper. Stir and simmer uncovered for an additional 5-10 minutes to slightly thicken the chili.
Taste and adjust seasonings as needed. Remove from heat.
Ladle the chili into bowls and garnish with fresh cilantro. Optionally, top with sour cream and shredded cheese before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 332.1 g | 121% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 55.8 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1020 mg | 78% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6957 mg | 148% | |
*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.
