Three Bean Chili
Warm up with a hearty and wholesome bowl of Three Bean Chili, a flavor-packed vegetarian delight that's both comforting and nutritious. This easy-to-make recipe features a trio of protein-rich beans—black, kidney, and pinto—simmered to perfection with vibrant vegetables like bell peppers, carrots, and onion. A robust blend of chili powder, cumin, and smoked paprika adds a smoky, spicy kick, while a splash of lime juice brightens every spoonful. Perfect for weeknight dinners or meal prepping, this one-pot dish is ready in under an hour and serves six generous portions. Garnish with fresh cilantro for a burst of color and pair with crusty bread or tortilla chips for a truly satisfying meal. Whether you're a seasoned chili lover or looking for the ultimate meatless comfort food, this Three Bean Chili 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
- 1 large carrot, diced
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes and the vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover, and let the chili simmer for 25-30 minutes, stirring occasionally.
Add the frozen corn and cook for an additional 5 minutes until heated through.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6610 mg | 287% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 99.0 g | 354% | |
| Total Sugars | 51.4 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 6780 mg | 144% | |
*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.
