Vegan 3 Beans Vegetarian Chili
Warm up your table with this hearty and flavorful Vegan 3 Beans Vegetarian Chili, the perfect comfort food for any day of the week! Packed with plant-based protein from black beans, kidney beans, and pinto beans, this chili is a wholesome blend of vibrant vegetables like bell peppers, carrots, and celery, simmered in a rich broth of tomatoes and aromatic spices. With the bold, smoky flavors of chili powder, cumin, and paprika, every spoonful is a delicious burst of goodness. Ready in just one hour, this easy, one-pot recipe is a fantastic option for meal prep or feeding a crowd. Top it off with creamy avocado, fresh cilantro, and a squeeze of lime for a refreshing twist. Whether you're vegan, vegetarian, or just looking for a healthier twist on classic chili, this recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 2 medium, colors of choice, chopped bell peppers
- 4 minced garlic cloves
- 1 minced jalapeno
- 1 large, chopped carrot
- 2 chopped celery stalk
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 2 cups vegetable broth
- 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 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: avocado, cilantro, lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell peppers to the pot and sauté for about 5 minutes until softened.
Stir in the minced garlic and jalapeno and cook for another minute until fragrant.
Add the chopped carrot and celery to the mixture and cook for about 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans to the pot. Mix well.
Season with chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to ensure the spices are well distributed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary, adding more salt or spices as desired.
Serve hot, garnished with optional toppings such as avocado slices, fresh cilantro, and lime wedges.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 12.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1615 mg | 34% | |
*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.
