Zen Habits Vegan Three Bean Chili
Warm, hearty, and brimming with flavor, the Zen Habits Vegan Three Bean Chili is the ultimate comfort food for plant-based eaters and chili lovers alike. Packed with protein-rich black beans, kidney beans, and pinto beans, this nutrient-dense recipe is a fiesta of bold spices, including chili powder, smoked paprika, and cumin, complemented by the sweetness of bell peppers and corn. Simmered to perfection in a rich tomato base with vegetable broth, this one-pot wonder comes together in just 45 minutes, making it an easy, weeknight-friendly meal. Top it with fresh cilantro and a squeeze of lime for a bright, zesty finish, and pair it with crusty bread or over rice for a satisfying, wholesome dinner. Perfect for meal prep, this vegan chili is gluten-free, freezer-friendly, and bursting with plant-powered goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 4 cloves garlic cloves, minced
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes (with juice)
- 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
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and diced bell pepper to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans to the pot. Stir well.
Bring the chili to a gentle boil, then reduce the heat to low and simmer for 20 minutes, uncovered, stirring occasionally.
Add the frozen corn kernels and season with salt and black pepper. Simmer for an additional 5 minutes.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6624 mg | 288% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 51.4 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6630 mg | 141% | |
*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.
