Vegetarian Three Bean Chili

Vegetarian Three Bean Chili is a hearty dish packed with protein and fiber from a mix of kidney beans, black beans, and chickpeas, combined with tomatoes and bell peppers. This flavorful chili is great for chilly nights or gatherings and can be customized with toppings like avocado, cilantro, or vegan sour cream. Ideal for those incorporating more plant-based meals, this chili is both delicious and nutritious, offering a rich taste and satisfying texture. Easy to prepare, it’s a wonderful option for anyone seeking a wholesome meal.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup bell peppers, diced
• 1 15 oz can diced tomatoes
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can chickpeas, drained and rinsed
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and minced garlic, and cook for 3-4 minutes until softened.
3. Stir in the bell peppers and cook for another 2 minutes.
4. Add the diced tomatoes, drained kidney beans, black beans, chickpeas, and vegetable broth.
5. Stir in the chili powder, cumin, and paprika.
6. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
7. Taste and adjust the seasoning as needed with salt and additional pepper, if desired.
8. Serve hot, garnished with avocado slices, cilantro, or a dollop of vegan sour cream.

Keywords: Hearty, Plant-based, Nutritious, Mexican, Main Course

Spice Rack: Chili Powder, Cumin, Paprika

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