Quick Easy California 3 Bean Chili
Dive into the hearty goodness of Quick Easy California 3 Bean Chili, a vibrant one-pot recipe bursting with bold flavors and wholesome ingredients. This plant-based chili combines protein-packed black, kidney, and pinto beans with sweet bell peppers, smoky paprika, and zesty lime juice for a comforting yet refreshing twist. Ready in just 35 minutes, it’s perfect for busy weeknights or casual gatherings. With a blend of warming spices and nutrient-rich vegetables, this colorful chili offers a satisfying, vegan-friendly meal that's both nutritious and delicious. Serve it up with your favorite toppings—like creamy avocado, shredded cheese, or crispy tortilla chips—for a customizable California-style feast everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the diced red and green bell peppers. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften.
Add the chili powder, ground cumin, smoked paprika, and dried oregano. Mix well to coat the vegetables with the spices.
Add the black beans, kidney beans, pinto beans, diced tomatoes (including their juice), and vegetable broth. Stir to combine everything.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
Stir in the frozen corn, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the pot from the heat and stir in the lime juice.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired. Pair with avocado slices, shredded cheese, or tortilla chips for extra flavor.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6213 mg | 270% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 95.3 g | 340% | |
| Total Sugars | 42.6 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6027 mg | 128% | |
*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.
