Veg Head Three Bean Chili
Dive into a bowl of hearty, flavor-packed Veg Head Three Bean Chili! This plant-based chili recipe combines three kinds of beans—black, kidney, and pinto—with a medley of vegetables like bell peppers, carrots, and celery, creating a vibrant and nutritious meal that's as satisfying as it is wholesome. Seasoned with a rich blend of chili powder, smoked paprika, and cumin, this one-pot wonder delivers layers of smoky and zesty flavors in every spoonful. Perfect for weeknight dinners or meal prep, it’s ready in under an hour and can be customized with delicious toppings like fresh cilantro, creamy avocado, and a squeeze of lime. Whether you're feeding a crowd or keeping it cozy, this vegan chili is a comforting, protein-packed dish you'll come back to time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced bell pepper
- 4 cloves, minced garlic
- 1 medium, diced carrot
- 2 medium, diced celery stalk
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned pinto beans
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 1 sliced (optional for garnish) avocado
- 4 optional for serving lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic, diced carrot, and celery. Cook for an additional 3-4 minutes, stirring frequently.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices) and tomato paste. Stir well to combine.
Pour in the vegetable broth, followed by the black beans, kidney beans, and pinto beans. Stir everything together.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh cilantro, sliced avocado, and lime wedges if desired.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 123.8 g | 442% | |
| Total Sugars | 47.0 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 971 mg | 75% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 8449 mg | 180% | |
*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.
