Dairy-Free Hearty Chilli Beans

Dive into a bowl of flavor-packed comfort with this Dairy-Free Hearty Chilli Beans recipe, a satisfying plant-based twist on a classic chili. Loaded with a vibrant medley of kidney beans, black beans, and pinto beans, this protein-rich dish is simmered with sautéed vegetables like bell peppers, carrots, and celery for a wholesome meal. Bold spices such as chili powder, smoked paprika, and cumin create a smoky depth of flavor, while a splash of lime and fresh cilantro brighten each bite. Perfect for weeknight dinners or meal prep, this dairy-free chili is easy to make, ready in under an hour, and ideal for cozy, allergen-friendly feasting. Whether you enjoy it on its own or topped with your favorite garnishes, it's a hearty and healthy treat the whole family will love!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 diced carrot
• 1 diced celery stalk
• 28 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned black beans
• 15 ounces, drained and rinsed canned pinto beans
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 cup, frozen or fresh corn kernels
• 0.25 cup, chopped (optional) fresh cilantro
• 1 cut into wedges (optional for serving) lime

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 3

Stir in the diced red and green bell peppers, carrot, and celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the canned diced tomatoes, along with their juices, into the pot.

Step 5

Stir in the kidney beans, black beans, and pinto beans, making sure they're well combined with the vegetables.

Step 6

Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.

Step 8

Add the corn kernels to the pot and simmer for an additional 10 minutes until the corn is heated through and the chili has thickened.

Step 9

Taste and adjust seasonings if necessary.

Step 10

Serve hot, garnished with fresh cilantro and a wedge of lime for added flavor, if desired.

Nutrition Facts

Serving size	(3380.3g)

Amount per serving	% Daily Value*
Calories	2556.6

Total Fat 67.2g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 11.8g
Cholesterol 15.9mg	0%
Sodium 8388.3mg	0%
Total Carbohydrate 397.2g	0%
Dietary Fiber 134.1g	0%
Total Sugars 63.8g
Protein 118.0g	0%

Vitamin D 0IU	0%
Calcium 1017.9mg	0%
Iron 48.3mg	0%
Potassium 9140.7mg	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: 22.7%

Protein: 17.7%

Carbs: 59.6%