Spicy Mixed Bean Chili
Warm up your kitchen with this bold and hearty Spicy Mixed Bean Chili, a one-pot wonder that's packed with flavor and perfect for cozy nights. Featuring a vibrant medley of black beans, kidney beans, and pinto beans, this vegetarian chili is simmered in a rich, spiced tomato broth infused with smoky paprika, cumin, and a hint of cayenne for just the right kick. Fresh green bell peppers, sweet corn, and optional jalapeño add layers of texture and heat, while a garnish of fresh cilantro elevates the dish. Ready in under an hour, this satisfying chili is perfect for meal prep and can be customized with your favorite toppings, from creamy sour cream to melty shredded cheese. Whether served with warm cornbread or crunchy tortilla chips, this crowd-pleaser is sure 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
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped (optional)
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned; optional)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream or vegan alternative (optional, for serving)
- shredded cheddar or dairy-free alternative (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and jalapeño (if using). Cook for an additional 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine.
Add the black beans, kidney beans, pinto beans, and corn (if using). Stir to mix evenly.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, ground cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more salt, pepper, or cayenne pepper as needed.
Serve the chili hot, garnished with fresh cilantro, and optionally topped with sour cream and shredded cheese. Enjoy with cornbread or tortilla chips!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 100.6 g | 359% | |
| Total Sugars | 57.6 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1020 mg | 78% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 7471 mg | 159% | |
*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.
