Three Bean Chipotle Chili
Warm up your taste buds with this hearty Three Bean Chipotle Chili, a plant-based comfort food packed with bold flavors and wholesome ingredients. This vegan chili combines black, kidney, and pinto beans with aromatic spices like cumin, smoked paprika, and oregano, all tied together by the smoky kick of chipotle peppers in adobo sauce. A medley of fresh vegetables, including onion, bell pepper, carrots, and sweet corn, adds vibrant texture, while a squeeze of lime juice at the end brings a bright, tangy finish. Ready in under an hour, this one-pot dish is perfect for busy weeknights or meal prep. Serve it piping hot with fresh cilantro garnish and optional toppings like avocado or shredded cheese for a customizable bowl of pure comfort. Ideal for vegetarians, vegans, and chili lovers alike, this recipe is as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 1 large (diced) bell pepper
- 2 medium (diced) carrots
- 4 minced garlic cloves
- 2 chopped chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned)
- 3 cups vegetable broth
- 15 ounces black beans (rinsed and drained)
- 15 ounces kidney beans (rinsed and drained)
- 15 ounces pinto beans (rinsed and drained)
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lime juice
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, bell pepper, and carrots. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and chopped chipotle peppers. Cook for 1 minute until fragrant.
Add the ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables in the spices.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans. Stir well.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, stirring occasionally.
Stir in the frozen corn, salt, and black pepper. Cook for another 5 minutes.
Remove from heat and stir in the lime juice.
Serve hot and garnish with fresh cilantro. Enjoy with toppings like sliced avocado, shredded cheese, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 13.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1566 mg | 33% | |
*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.
