Name: Nutritious Vegetarian Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-American
Ingredients: 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 carrots, diced; 2 stalks celery, diced; 1 (28 oz) can diced tomatoes; 2 tbsp tomato paste; 3 cups vegetable broth; 1 (15 oz) can kidney beans, drained & rinsed; 1 (15 oz) can black beans, drained & rinsed; 1 (15 oz) can pinto beans, drained & rinsed; 1 cup corn (fresh, frozen, or canned); 1 (4 oz) can green chilies; 2 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tsp oregano; 1 tsp salt; ½ tsp black pepper; ¼ tsp cayenne pepper (optional); ¼ cup fresh cilantro, chopped; 1 tbsp lime juice

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Short Description

This Nutritious Vegetarian Bean Chili is a hearty, protein-packed meal that is perfect for cozy nights and meal prepping. Bursting with bold flavors from aromatic spices, a variety of beans, and vibrant vegetables, this chili is both nourishing and satisfying. Whether you’re looking for a healthy weeknight dinner or a dish to impress at gatherings, this recipe delivers on taste, texture, and nutrition.

Why You’ll Love This Recipe

Hearty and Filling – Packed with protein and fiber from beans, making it a satisfying meal.
Easy to Prepare – Simple ingredients and a straightforward cooking process.
Versatile – Can be customized with different beans, vegetables, and spices.
Great for Meal Prep – Tastes even better the next day and stores well.
Perfect for All Diets – Naturally vegetarian and can be made vegan or gluten-free.
Rich in Nutrients – Loaded with vitamins, minerals, and plant-based protein.

Ingredients

Olive oil
Onion
Garlic
Bell peppers
Carrots
Celery
Canned diced tomatoes
Tomato paste
Vegetable broth
Kidney beans
Black beans
Pinto beans
Corn
Green chilies
Chili powder
Cumin
Paprika
Oregano
Salt
Black pepper
Cayenne pepper (optional)
Fresh cilantro
Lime juice

Directions

Prepare the Ingredients – Dice the onion, bell peppers, carrots, and celery. Mince the garlic.
Sauté the Vegetables – In a large pot, heat olive oil over medium heat. Add the onion, garlic, bell peppers, carrots, and celery. Sauté until the vegetables soften.
Add the Spices – Stir in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for about a minute until fragrant.
Incorporate the Liquids and Beans – Add canned diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Add the Beans and Corn – Drain and rinse the kidney beans, black beans, and pinto beans. Add them to the pot along with the corn and green chilies.
Simmer the Chili – Bring to a boil, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.
Finish with Fresh Ingredients – Stir in lime juice and freshly chopped cilantro for a bright, fresh flavor.
Serve and Enjoy – Ladle into bowls and enjoy as is, or top with your favorite garnishes like avocado, shredded cheese, or sour cream.

Variations

Spicy Version – Add extra cayenne, diced jalapeños, or hot sauce.
Smoky Flavor – Use smoked paprika instead of regular paprika.
Protein Boost – Add crumbled tofu, tempeh, or quinoa.
Extra Veggies – Stir in zucchini, mushrooms, or spinach for more nutrients.
Creamy Option – Blend a portion of the chili for a thicker consistency.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8

Storage/Reheating

Refrigeration – Store in an airtight container in the fridge for up to 5 days.
Freezing – Freeze in portioned containers for up to 3 months.
Reheating – Warm on the stovetop over medium heat or microwave in 1-minute intervals until heated through.

FAQs

How can I make this chili vegan?

This recipe is naturally vegan. Just be sure to use vegan toppings like dairy-free cheese or avocado.

Can I use dried beans instead of canned?

Yes! Soak and cook dried beans separately before adding them to the chili.

What can I serve with this chili?

Enjoy it with cornbread, rice, tortilla chips, or a simple side salad.

How do I make it less spicy?

Reduce or omit the cayenne and green chilies for a milder version.

Can I make this in a slow cooker?

Yes! Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.

What toppings go well with this chili?

Great options include avocado, shredded cheese, sour cream, green onions, and fresh cilantro.

Can I use other types of beans?

Absolutely! Chickpeas, navy beans, or lentils work well, too.

How do I thicken my chili?

Mash some of the beans or add a cornstarch slurry to thicken.

Is this chili gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

Can I make this ahead of time?

Definitely! The flavors develop even more over time, making it perfect for meal prep.

Conclusion

This Nutritious Vegetarian Bean Chili is a must-try for anyone looking for a wholesome, flavorful, and easy-to-make meal. Whether you’re preparing it for a cozy night in or meal-prepping for the week, this chili delivers both nutrition and taste in every bite. Give it a try and enjoy a bowl of warmth and goodness!

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