American · Dinner
Vegetarian Three-Bean Chili (Gluten-Free)
A vegetarian chili built on black, kidney, and pinto beans simmered with onion, bell pepper, garlic, tomatoes, and a warm blend of cumin, chili powder, and smoked paprika. Finished with lime and cilantro for bright acidity and herbal notes.
$3
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
384Calories
14.6gProtein
15.4gFat
55.2gCarbs
11.4gSugar
17.5gFiber
186mgSodium
0mgChol
2.2gSat Fat
1240mgPotassium
145mgCalcium
4.8mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
vegan
gluten-free
egg-free
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Drain and rinse the beans, then chop the onion, bell pepper, and garlic so everything is ready before cooking.
2
Sauté
Warm the olive oil in a saucepan over medium heat and cook the onion and bell pepper 5 minutes until softened and translucent.
3
Bloom
Stir the garlic, cumin, chili powder, and smoked paprika into the pan over medium heat 1 minute until fragrant and the spices darken.
4
Simmer
Add tomato paste and canned tomatoes over medium heat 2 minutes, then pour in stock and beans and simmer over medium-low 30 minutes until thickened.
5
Plate
Stir in the 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 (black, kidney, pinto)
- 1 cup150g onion
- 1 cup150g bell pepper
- 4 cloves4 cloves garlic
- 11 oz150g, about a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp cumin
- 4 tsp4 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 1 cup240ml vegetable stock
- 11 lime
- 4 tbsp4 tbsp cilantro
