Bluto's Beans and Veggie Chili

Warm up your kitchen with Bluto’s Beans and Veggie Chili, a hearty, plant-based twist on a classic comfort food. This vibrant chili is packed with a trio of protein-rich beans—black beans, kidney beans, and pinto beans—and a medley of colorful vegetables such as zucchini, bell peppers, and carrots for a wholesome, nutrient-dense dish. Balanced with the bold flavors of chili powder, smoked paprika, and cumin, this recipe delivers a smoky, slightly spicy kick that can be adjusted to taste with an optional jalapeño. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in under an hour and serves up six satisfying portions. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a comforting, vegan chili that’s as nutritious as it is delicious.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, peeled and diced
• 1 small jalapeño, finely chopped (optional)
• 28 ounces canned diced tomatoes with their juice
• 2 tablespoons tomato paste
• 15 ounces cooked black beans, rinsed and drained
• 15 ounces cooked kidney beans, rinsed and drained
• 15 ounces cooked pinto beans, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 large lime, cut into wedges (for serving)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced onion and cook for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the diced red and green bell peppers, zucchini, carrot, and optional jalapeño. Sauté for 5-7 minutes, until the vegetables start to soften.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Pour in the canned diced tomatoes with their juice and add the tomato paste. Stir well to combine.

Step 7

Add the black beans, kidney beans, and pinto beans, followed by the vegetable broth. Stir everything together and bring to a simmer.

Step 8

Reduce the heat to low, cover, and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasoning with additional salt or spices, if needed.

Step 10

Serve hot, garnished with chopped cilantro and lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(3212.0g)

Amount per serving	% Daily Value*
Calories	2188.1

Total Fat 42.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4859.7mg	0%
Total Carbohydrate 360.6g	0%
Dietary Fiber 110.0g	0%
Total Sugars 53.5g
Protein 112.8g	0%

Vitamin D 0IU	0%
Calcium 778.5mg	0%
Iron 44.2mg	0%
Potassium 7949.5mg	0%

*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.

Source of Calories

Fat: 16.9%

Protein: 19.8%

Carbs: 63.3%