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Description
A hearty and flavorful vegetarian chili packed with protein from three types of beans. This dish is easy to make and perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 3 minutes until softened.
- Stir in bell pepper and cook for 2 more minutes.
- Add all three types of beans, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add a pinch of cayenne pepper.
- Top with avocado, cilantro, or vegan cheese if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg