American · Dinner
Vegetarian Three-Bean Chili (Dairy-Free)
A hearty vegetarian chili built on kidney, black, and pinto beans simmered in tomato with onion, garlic, and bell pepper. Ground cumin, chili powder, and smoked paprika carry the flavour, finished with lime and cilantro. Dairy-free throughout, served over rice or with tortilla chips.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
330Calories
12.8gProtein
15.1gFat
47.8gCarbs
10.2gSugar
15.4gFiber
812mgSodium
0mgChol
2.2gSat Fat
891mgPotassium
94mgCalcium
2.1mgIron
0mcgVitamin B12
35mgVitamin C
vegetarian
vegan
gluten-free
egg-free
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Dice the onion and bell pepper, mince the garlic, chop the cilantro, and drain the mixed cooked beans in a colander until no liquid drips.
2
Sauté
Warm the olive oil in a saucepan over medium heat, add the onion and bell pepper, and cook 5 minutes until translucent and soft.
3
Bloom
Stir the garlic, chili powder, ground cumin, and smoked paprika into the pot over medium heat, cooking 1 minute until fragrant and the oil appears reddened.
4
Simmer
Add the tomato paste and canned tomatoes over medium heat 2 minutes until thickened, then pour in stock and beans and simmer 30 minutes until clinging.
5
Plate
Stir in salt and lime juice off the heat, spoon the chili into a bowl, and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mixed cooked beans (kidney, black, and pinto)
- 11 medium onion (about 75g)
- 4 cloves4 cloves garlic
- 11 red bell pepper (about 75g)
- 11 oz150g, a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 4 tsp4 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp cilantro
- 11 lime, juiced
