High Protein Hearty Chilli Beans

Warm up your kitchen (and your soul) with this High Protein Hearty Chilli Beans recipe, a plant-based twist on classic comfort food that's as nutritious as it is satisfying! Packed with a powerhouse medley of kidney beans, black beans, chickpeas, and protein-rich red lentils, this chili delivers a robust flavor punch thanks to aromatic spices like chili powder, cumin, and paprika. Tender veggies — including bell peppers, carrots, and celery — create a hearty texture, while a simmer in a savory vegetable broth ties everything together. Ready in just over an hour, this one-pot vegan chili is perfect for meal prep, quick weeknight dinners, or cozy gatherings. Garnish with fresh cilantro for a vibrant touch and serve it hot for a wholesome meal that’s high in protein, fiber, and flavor!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 28 ounces canned crushed tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 1 cup dry red lentils
• 4 cups vegetable broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for another 2 minutes until fragrant.

Step 4

Add the diced green and red bell peppers, carrots, and celery to the pot. Cook for about 7-8 minutes until the vegetables are softened.

Step 5

Stir in the canned crushed tomatoes, kidney beans, black beans, chickpeas, red lentils, and vegetable broth.

Step 6

Add the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.

Step 8

Taste and adjust the seasoning if necessary.

Step 9

Serve hot, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	3948.4 grams (3948.4g)

Amount per serving	% Daily Value*
Calories	3088

Total Fat 54.90g	70%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 8705mg	378%
Total Carbohydrate 517.00g	188%
Dietary Fiber 137.40g	491%
Total Sugars 90.00g
Protein 161.80g	324%

Vitamin D 0IU	0%
Calcium 1104mg	85%
Iron 59mg	329%
Potassium 11207mg	238%

*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: 15.4%

Protein: 20.2%

Carbs: 64.4%