Recipes > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Soups, Sugar Free, Vegan, Vegetarian

Easy Three Bean Chili

Veggie chili should definitely be one of your go-to cold-weather recipes.

It’s an incredible way to get in a ton of vegetables in one meal and is filled with plant-based protein, thanks to all of those beans.

This three-bean version is hearty, filling, and super delicious. Eat a big bowl on a snowy day while snuggled up in an oversized sweater, and you’ll feel warm and cozy all over.

The best part: You can make a big pot on Sunday or at the start of the week and have it ready for multiple quick meals later on.

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30 minutes

8 Servings

Ingredients

2 teaspoons olive oil

6 ounces grass-fed ground beef (optional, pictured here)

1 onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 teaspoons cumin

2 teaspoons chili powder

1 15 ounce can kidney beans, drained

1 15 ounce can garbanzo beans, drained

1 15 ounce can black beans, drained

1 1/2 cups frozen yellow corn, defrosted

2 15 ounce cans diced tomatoes (with liquid)

to taste salt

to taste freshly ground black pepper

 

Directions

Easy Three Bean Chili
  1. Heat olive oil in a large sauce pan over medium heat.
  2. To the pan, add onion, bell peppers, cumin, chili powder, and ground beef (optional)
  3. Stirring occasionally, cook until vegetables are tender.
  4. Add kidney beans, garbanzo beans, black beans, corn, and diced tomatoes.
  5. Add salt and pepper to taste.
  6. Reduce to medium-low heat, and allow to simmer for 45 minutes. Serve warm.

WHY WE LOVE THIS RECIPE

There’s a time and place for beefy chili, but this meatless version is a great source of plant-based protein and a long list of nutrient-dense vegetables and spices. You’ll be fighting off the chill—and inflammation—with every bite.

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