Vegan Hearty Chilli Beans
Warm up with a comforting bowl of **Vegan Hearty Chilli Beans**, a wholesome and protein-packed recipe that’s bursting with flavor! This one-pot wonder combines a medley of three nutrient-rich beans—kidney, black, and pinto—simmered in a savory blend of canned tomatoes, vegetable broth, and aromatic spices like chili powder, cumin, and paprika. Fresh vegetables such as bell peppers, carrots, and celery add layers of texture, while a hint of cayenne delivers the perfect kick. Finished with bright lime juice, sweet corn, and fresh cilantro, this hearty chili is not only vegan but also gluten-free, making it an ideal choice for feeding a crowd or meal prepping. Ready in under an hour, it’s the perfect option for a quick, satisfying dinner. Serve with your favorite toppings like avocado, tortilla chips, or vegan sour cream for a truly customizable experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1 large bell pepper, diced
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 14 ounces canned tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 large lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped bell pepper, carrot, and celery to the pot, stirring occasionally for 5-7 minutes until they start to soften.
Pour in the canned tomatoes with their juices and vegetable broth.
Mix in the drained and rinsed kidney, black, and pinto beans.
Season with chili powder, cumin, paprika, oregano, sea salt, black pepper, and cayenne pepper.
Bring the mixture to a simmer and then reduce the heat to low.
Cover the pot and let it cook for 30 minutes, stirring occasionally.
Add the frozen corn kernels and cook for 5 more minutes until heated through.
Remove from heat and stir in the chopped cilantro and lime juice.
Taste and adjust seasonings if needed before serving.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 96.0 g | 343% | |
| Total Sugars | 50.3 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 6301 mg | 134% | |
*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.
