Soy-Free Hearty Chilli Beans
Warm up with a bowl of comforting, **Soy-Free Hearty Chilli Beans**, a flavorful and nutrient-packed recipe perfect for cozy nights or meal prep. This vegan chili is loaded with wholesome ingredients like tender kidney and black beans, vibrant bell peppers, carrots, and celery, all simmered in a rich blend of diced tomatoes, aromatic spices, and vegetable broth. The use of smoked paprika and chili powder creates a deep, smoky flavor profile, while fresh cilantro and a squeeze of lime add a bright, zesty finish. Ready in under an hour, this hearty, one-pot dish is ideal for anyone seeking a protein-packed, allergen-friendly meal that's free of soy and full of bold Tex-Mex-inspired flavors. Serve it with your favorite toppings or a side of warm cornbread for the ultimate satisfying dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced bell pepper
- 3 cloves, minced garlic
- 1 large, diced carrot
- 2 diced celery stalks
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped for garnish (optional) fresh cilantro
- 1 sliced into wedges for serving (optional) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper to the pot. Sauté for 5 minutes until they start to soften.
Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 5 minutes.
Add the canned diced tomatoes with their juice, tomato paste, and vegetable broth. Stir to combine.
Mix in the drained and rinsed kidney beans and black beans, ensuring they are well distributed.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Increase the heat to medium-high and bring to a gentle boil.
Reduce the heat to low, cover the pot, and let simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors blend well.
Taste and adjust the seasoning if needed.
Serve hot, garnished with chopped fresh cilantro and a lime wedge on the side, if desired.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7751 mg | 337% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 117.4 g | 419% | |
| Total Sugars | 59.0 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 8632 mg | 184% | |
*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.
