Vegetarian Hearty Chilli Beans
Dive into a bowl of comfort with this Vegetarian Hearty Chilli Beans recipe, a flavor-packed, plant-based delight perfect for chilly evenings or game days. Featuring a vibrant mix of hearty beans—black, kidney, and pinto—alongside nutrient-rich vegetables like bell peppers, onion, and jalapeño, this chili bursts with robust spices including chili powder, cumin, and paprika. Simmered in a rich tomato base with vegetable broth, the chili achieves a thick, satisfying consistency that’s both nourishing and comforting. Finished with fresh cilantro and a zesty lime wedge, it’s the ideal dish for vegetarians and anyone craving a wholesome, protein-filled meal. Easy to prepare in just under an hour, this crowd-pleasing recipe is customizable and perfect for batch cooking or leftovers. Make this vegetarian chili today for a hearty, flavorful experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 unit large onion, chopped
- 1 unit red bell pepper, chopped
- 1 unit green bell pepper, chopped
- 4 unit garlic cloves, minced
- 1 unit jalapeño, finely chopped
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 unit lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, green bell pepper, and jalapeño. Sauté until the onions are translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes, tomato paste, black beans, kidney beans, and pinto beans to the pot. Stir to combine.
Pour in the vegetable broth and add the chili powder, cumin, paprika, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more salt, pepper, or spices as needed.
Once the chili has thickened to your preference, remove from heat.
Serve hot, garnished with fresh cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6750 mg | 293% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 107.1 g | 382% | |
| Total Sugars | 58.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 7319 mg | 156% | |
*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.
