High Protein 3 Beans Vegetarian Chili

Packed with flavor and loaded with plant-based protein, this hearty High Protein 3 Beans Vegetarian Chili is the ultimate comfort food for both weeknight dinners and meal prep. Featuring a trio of black beans, kidney beans, and chickpeas, this chili boasts a robust nutritional profile while delivering a satisfying, chunky texture. Fresh veggies like bell peppers, carrots, celery, and diced tomatoes combine with a bold blend of spices—including chili powder, smoked paprika, and cumin—for a smoky, mildly spiced kick. Ready in just under an hour, this one-pot recipe is as easy as it is delicious, making cleanup a breeze. Serve it piping hot with fresh cilantro and lime wedges, and pair it with crusty bread or a bowl of rice for the perfect hearty vegetarian meal. Ideal for vegans, vegetarians, and anyone seeking a protein-rich, high-fiber dish, this chili is as nourishing as it is flavorful.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 28 oz canned diced tomatoes
• 2 cups vegetable broth
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for spice)
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

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

Step 2

Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Step 3

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

Step 4

Add chopped bell peppers, carrots, and celery to the pot. Stir and cook for about 5-7 minutes until the vegetables begin to soften.

Step 5

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 6

Add the black beans, kidney beans, and chickpeas to the pot. Stir well to incorporate all ingredients.

Step 7

Mix in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir thoroughly.

Step 8

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

Step 9

Taste and adjust seasoning as needed. If you prefer a thicker chili, let it simmer longer.

Step 10

Once ready, serve the chili hot, garnished with chopped fresh cilantro and lime wedges on the side.

Step 11

Enjoy with your favorite bread or over rice if desired.

Nutrition Facts

Serving size	(3474.2g)

Amount per serving	% Daily Value*
Calories	2387.5

Total Fat 72.0g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7503.3mg	0%
Total Carbohydrate 354.6g	0%
Dietary Fiber 113.5g	0%
Total Sugars 78.7g
Protein 101.1g	0%

Vitamin D 0IU	0%
Calcium 1002.1mg	0%
Iron 40.2mg	0%
Potassium 7765.8mg	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: 26.2%

Protein: 16.4%

Carbs: 57.4%