Three Bean Chili with Vegetables
Packed with hearty beans, vibrant vegetables, and a blend of smoky spices, this Three Bean Chili with Vegetables is a wholesome, flavor-packed dish perfect for cozy weeknight dinners or meal prep. Featuring pantry staples like black beans, kidney beans, and pinto beans combined with fresh produce like zucchini, red bell pepper, and carrots, this vegan chili is as nutritious as it is comforting. A touch of lime juice and optional fresh cilantro add a zesty finish, while toppings like avocado or tortilla chips elevate each bowl to new heights. Ready in under an hour, this protein-rich, plant-based chili is a satisfying, one-pot wonder that will warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes (with their juice)
- 8 ounces canned tomato sauce
- 1 cup 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 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup chopped fresh cilantro (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and carrot. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the zucchini and cook for another 3 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1–2 minutes to toast the spices.
Pour in the canned diced tomatoes, tomato sauce, and vegetable broth. Stir well to combine.
Add the black beans, kidney beans, pinto beans, and corn to the pot. Stir to incorporate all ingredients.
Season with salt and black pepper.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Stir in the lime juice and chopped cilantro, if using, just before serving.
Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, or tortilla chips.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 96.8 g | 346% | |
| Total Sugars | 53.0 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6851 mg | 146% | |
*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.
