High Protein Hearty Veggie Chili

Packed with plant-based protein and vibrant veggies, this High Protein Hearty Veggie Chili is a flavor-packed, wholesome meal that’s perfect for cozy nights or healthy meal prep. Featuring a nourishing medley of black beans, kidney beans, chickpeas, lentils, and quinoa, this chili is rich in protein and fiber, keeping you full and satisfied. Its robust flavor comes from a warming blend of chili powder, cumin, paprika, and a hint of optional cayenne for those who like a little heat. Loaded with colorful bell peppers, zucchini, carrots, and a zesty lime-cilantro finish, this hearty chili is as delicious as it is nutritious. Ready in just under an hour and easily customizable with your favorite toppings like avocado or tortilla chips, this vegan and gluten-free recipe will become a comforting go-to for weeknight dinners or family gatherings.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 4 units Garlic cloves, minced
• 2 medium Bell peppers, chopped (any color)
• 2 medium Carrots, diced
• 1 medium Zucchini, diced
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 2 cups Vegetable broth
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned chickpeas, drained and rinsed
• 1 cup Lentils, dry
• 1 cup Quinoa, rinsed
• 2 tablespoons Chili powder
• 2 teaspoons Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 0.5 teaspoon Cayenne pepper (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh lime juice
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

Add the chopped bell peppers, carrots, and zucchini. Cook for 5-7 minutes until the vegetables are slightly softened.

Step 4

Stir in the canned diced tomatoes and tomato paste, mixing well to combine.

Step 5

Pour in the vegetable broth and add the drained black beans, kidney beans, and chickpeas.

Step 6

Rinse the lentils and quinoa under cold water. Add them to the pot and stir well.

Step 7

Mix in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to fully incorporate the spices.

Step 8

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, stirring occasionally.

Step 9

Check for seasoning and adjust salt and pepper if necessary.

Step 10

Once the lentils and quinoa are fully cooked and the chili is thickened, remove it from heat.

Step 11

Stir in the fresh lime juice and chopped cilantro.

Step 12

Serve hot with your favorite toppings such as avocado slices, a dollop of plant-based sour cream, or crushed tortilla chips.

Nutrition Facts

Serving size	3820.6 grams (3820.6g)

Amount per serving	% Daily Value*
Calories	3308

Total Fat 77.90g	100%
Saturated Fat 13.60g	68%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 7468mg	325%
Total Carbohydrate 515.10g	187%
Dietary Fiber 137.80g	492%
Total Sugars 84.00g
Protein 161.50g	323%

Vitamin D 0IU	0%
Calcium 1114mg	86%
Iron 56mg	310%
Potassium 9544mg	203%

*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: 20.6%

Protein: 19.0%

Carbs: 60.5%