Three Bean Chili with Vegetables

Packed with hearty beans, vibrant vegetables, and a blend of smoky spices, this Three Bean Chili with Vegetables is a wholesome, flavor-packed dish perfect for cozy weeknight dinners or meal prep. Featuring pantry staples like black beans, kidney beans, and pinto beans combined with fresh produce like zucchini, red bell pepper, and carrots, this vegan chili is as nutritious as it is comforting. A touch of lime juice and optional fresh cilantro add a zesty finish, while toppings like avocado or tortilla chips elevate each bowl to new heights. Ready in under an hour, this protein-rich, plant-based chili is a satisfying, one-pot wonder that will warm you from the inside out.

Nutriscore Rating: 85/100

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 red bell pepper, diced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes (with their juice)
• 8 ounces canned tomato sauce
• 1 cup 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 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup chopped fresh cilantro (optional)

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, and carrot. Sauté for 5–7 minutes, or until the vegetables are softened.

Step 3

Stir in the zucchini and cook for another 3 minutes.

Step 4

Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1–2 minutes to toast the spices.

Step 6

Pour in the canned diced tomatoes, tomato sauce, and vegetable broth. Stir well to combine.

Step 7

Add the black beans, kidney beans, pinto beans, and corn to the pot. Stir to incorporate all ingredients.

Step 8

Season with salt and black pepper.

Step 9

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

Step 10

Taste and adjust seasoning if needed. Stir in the lime juice and chopped cilantro, if using, just before serving.

Step 11

Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, or tortilla chips.

Nutrition Facts

Serving size	2948.8 grams (2948.8g)

Amount per serving	% Daily Value*
Calories	1918

Total Fat 41.40g	53%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 6578mg	286%
Total Carbohydrate 324.50g	118%
Dietary Fiber 96.80g	346%
Total Sugars 53.00g
Protein 90.20g	180%

Vitamin D 0IU	0%
Calcium 751mg	58%
Iron 33mg	184%
Potassium 6851mg	146%

*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: 18.3%

Protein: 17.8%

Carbs: 63.9%