Zen Habits Vegan Three Bean Chili

Warm, hearty, and brimming with flavor, the Zen Habits Vegan Three Bean Chili is the ultimate comfort food for plant-based eaters and chili lovers alike. Packed with protein-rich black beans, kidney beans, and pinto beans, this nutrient-dense recipe is a fiesta of bold spices, including chili powder, smoked paprika, and cumin, complemented by the sweetness of bell peppers and corn. Simmered to perfection in a rich tomato base with vegetable broth, this one-pot wonder comes together in just 45 minutes, making it an easy, weeknight-friendly meal. Top it with fresh cilantro and a squeeze of lime for a bright, zesty finish, and pair it with crusty bread or over rice for a satisfying, wholesome dinner. Perfect for meal prep, this vegan chili is gluten-free, freezer-friendly, and bursting with plant-powered goodness!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium bell pepper, diced (any color)
• 4 cloves garlic cloves, minced
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes (with juice)
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and diced bell pepper to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.

Step 3

Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.

Step 4

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

Step 5

Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and pinto beans to the pot. Stir well.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low and simmer for 20 minutes, uncovered, stirring occasionally.

Step 8

Add the frozen corn kernels and season with salt and black pepper. Simmer for an additional 5 minutes.

Step 9

Taste and adjust seasoning as needed.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	(3149.9g)

Amount per serving	% Daily Value*
Calories	1909.9

Total Fat 42.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6623.9mg	0%
Total Carbohydrate 319.4g	0%
Dietary Fiber 95.4g	0%
Total Sugars 51.4g
Protein 92.3g	0%

Vitamin D 0IU	0%
Calcium 754.8mg	0%
Iron 32.5mg	0%
Potassium 6630.4mg	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: 18.9%

Protein: 18.2%

Carbs: 62.9%