Three Bean Chili

Warm up with a hearty and wholesome bowl of Three Bean Chili, a flavor-packed vegetarian delight that's both comforting and nutritious. This easy-to-make recipe features a trio of protein-rich beans—black, kidney, and pinto—simmered to perfection with vibrant vegetables like bell peppers, carrots, and onion. A robust blend of chili powder, cumin, and smoked paprika adds a smoky, spicy kick, while a splash of lime juice brightens every spoonful. Perfect for weeknight dinners or meal prepping, this one-pot dish is ready in under an hour and serves six generous portions. Garnish with fresh cilantro for a burst of color and pair with crusty bread or tortilla chips for a truly satisfying meal. Whether you're a seasoned chili lover or looking for the ultimate meatless comfort food, this Three Bean Chili is sure to become a family favorite.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 large carrot, diced
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped (optional for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, green bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

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

Step 4

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the vegetables in the spices.

Step 5

Pour in the canned diced tomatoes and the vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, and pinto beans. Bring the mixture to a simmer over medium-high heat.

Step 7

Reduce the heat to low, cover, and let the chili simmer for 25-30 minutes, stirring occasionally.

Step 8

Add the frozen corn and cook for an additional 5 minutes until heated through.

Step 9

Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve hot, garnished with chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	3095.4 grams (3095.4g)

Amount per serving	% Daily Value*
Calories	2110

Total Fat 65.10g	83%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 6610mg	287%
Total Carbohydrate 314.40g	114%
Dietary Fiber 99.00g	354%
Total Sugars 51.40g
Protein 91.40g	183%

Vitamin D 0IU	0%
Calcium 859mg	66%
Iron 33mg	181%
Potassium 6780mg	144%

*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: 26.5%

Protein: 16.5%

Carbs: 56.9%