Vegan Hearty Chilli Beans

Dive into a bowl of warmth and flavor with these Vegan Hearty Chili Beans, a wholesome, protein-packed dish that’s perfect for cozy nights or meal prepping. This robust chili is loaded with tri-colored beans—kidney, black, and pinto—simmered in a rich tomato and vegetable broth base, and spiced to perfection with chili powder, cumin, paprika, and a hint of cayenne for a smoky kick. Fresh bell peppers, carrots, and celery add a satisfying texture, while vibrant cilantro and a splash of lime juice brighten every bite. Ready in just an hour, this one-pot recipe is not only vegan and gluten-free but also bursting with bold flavors and nourishing ingredients, making it a hearty, crowd-pleasing option for cold evenings or potluck gatherings. Serve it with crusty bread, over rice, or topped with your favorite vegan sour cream for the ultimate comfort food experience!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 large garlic cloves, minced
• 1 large bell pepper, diced
• 1 medium carrot, chopped
• 1 medium celery rib, chopped
• 14 ounces canned tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 cup frozen corn kernels
• 0.25 cup fresh cilantro, chopped
• 1 large lime, juiced

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 5 minutes until translucent.

Step 3

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

Step 4

Add the chopped bell pepper, carrot, and celery to the pot, stirring occasionally for 5-7 minutes until they start to soften.

Step 5

Pour in the canned tomatoes with their juices and vegetable broth.

Step 6

Mix in the drained and rinsed kidney, black, and pinto beans.

Step 7

Season with chili powder, cumin, paprika, oregano, sea salt, black pepper, and cayenne pepper.

Step 8

Bring the mixture to a simmer and then reduce the heat to low.

Step 9

Cover the pot and let it cook for 30 minutes, stirring occasionally.

Step 10

Add the frozen corn kernels and cook for 5 more minutes until heated through.

Step 11

Remove from heat and stir in the chopped cilantro and lime juice.

Step 12

Taste and adjust seasonings if needed before serving.

Nutrition Facts

Serving size	(2785.4g)

Amount per serving	% Daily Value*
Calories	1991.1

Total Fat 52.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 7.9mg	0%
Sodium 4590.0mg	0%
Total Carbohydrate 315.8g	0%
Dietary Fiber 99.4g	0%
Total Sugars 52.1g
Protein 89.4g	0%

Vitamin D 0IU	0%
Calcium 767.3mg	0%
Iron 31.1mg	0%
Potassium 6482.8mg	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: 22.5%

Protein: 17.1%

Carbs: 60.4%