Speed-Cook Three Bean Chili

A quick and hearty vegan chili loaded with three types of beans, rich tomato flavors, and warm spices, perfect for a cozy night.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.44/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• one-pot
• sauté
• quick
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (chopped)
• 14.5 ounce diced tomatoes
• 15 ounce kidney beans (rinsed and drained)
• 15 ounce pinto beans (rinsed and drained)
• 15 ounce cannellini beans (rinsed and drained)
• 1.5 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup vegetable broth
• 1 package corn chips (for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and chopped red bell pepper and cook for 5-7 minutes until softened.
2. Stir in 2 cloves minced garlic, 1 1/2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Add the undrained diced tomatoes, rinsed and drained kidney beans, pinto beans, and cannellini beans to the pot. Stir in 1 cup vegetable broth.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally, to allow flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Serve hot, topped with corn chips if desired.

Nutrition (per serving)

• Calories: 405
• Protein: 22.8 g
• Carbohydrates: 68.2 g
• Fat: 6.2 g
• Fiber: 22.5 g
• Sodium: 395 mg
• Saturated Fat: 0.9 g
• Sugar: 10.1 g