High Protein 5 Bean Chili

Packed with bold flavors and plant-based nutrition, this High Protein 5 Bean Chili is the ultimate comfort food for health-conscious eaters. Featuring a hearty mix of black beans, kidney beans, pinto beans, cannellini beans, and chickpeas, this protein-rich chili is simmered to perfection with a medley of aromatic spices, crushed tomatoes, and a touch of heat from jalapeño and cayenne pepper. Ready in just under an hour, this one-pot wonder is ideal for weeknight dinners, meal prep, or feeding a crowd. Serve it steaming hot, garnished with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a satisfying, vegan-friendly meal that’s as nutritious as it is delicious. Perfect for cozy nights in, gluten-free diets, or anyone looking to boost their protein intake without meat.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 whole large onion, diced
• 4 whole garlic cloves, minced
• 1 whole bell pepper, diced
• 1 whole jalapeño, seeded and minced
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 28 ounces tomatoes, crushed
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 whole lime, cut into wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent.

Step 2

Add the minced garlic, diced bell pepper, and minced jalapeño to the pot, and sauté for an additional 3 minutes until the vegetables begin to soften.

Step 3

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until the spices are fragrant.

Step 4

Add the drained and rinsed black beans, kidney beans, pinto beans, cannellini beans, and chickpeas to the pot. Stir well to combine with the vegetables and spices.

Step 5

Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir the mixture until the tomato paste is fully incorporated.

Step 6

Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring occasionally to prevent sticking.

Step 7

Taste and adjust the seasoning as needed, adding more salt or spices if desired.

Step 8

Remove the pot from the heat. Garnish with chopped cilantro.

Step 9

Serve the chili hot, with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	3941.5 grams (3941.5g)

Amount per serving	% Daily Value*
Calories	2800

Total Fat 52.20g	67%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7496mg	326%
Total Carbohydrate 474.90g	173%
Dietary Fiber 143.70g	513%
Total Sugars 78.60g
Protein 143.70g	287%

Vitamin D 0IU	0%
Calcium 1167mg	90%
Iron 54mg	301%
Potassium 10439mg	222%

*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: 16.0%

Protein: 19.5%

Carbs: 64.5%