Easy Three-Bean Chili

Veggie chili should definitely be one of your go-to cold-weather recipes. It’s an incredible way to get a ton of tender vegetables in one meal, and it’s filled with plant-based protein, thanks to all of those creamy beans. Best of all, this nourishing dish provides the same satisfaction as a chili with meat, minus the meat. RELATED: The Essential Guide to Plant-Based Protein This three-bean version is hearty, filling, and super delicious. Eat a big bowl on a cold day while snuggled up in an oversized sweater, and you’ll feel warm and cozy all over. 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. Serve it as is, or mix it up over cooked quinoa or brown rice for a nutritious punch of fiber and other good stuff. For toppings, choose your favorites, including diced avocado, sliced radishes or chopped fresh cilantro.

Ingredients

2 teaspoons olive oil
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

1. Heat olive oil in a large saucepan pan over medium heat.
2. Add onion, bell peppers, cumin with chili powder. (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. (Image: Shutterstock)