this protein-loaded vegetarian chili comes together quickly making it a perfect weeknight dish for the cooler temps!
During the New England winter months, dishes like this sing to your soul.
When the temperatures start to drop into the teens, it gets harder and harder to get out of bed, get dressed and face the day. But when you know a bowl of this stuff will be waiting for you at lunch or dinner time when you finally get back home, it’s all the motivation you need! Well…most of the motivation you need. It also doesn’t hurt to also have a very warm coat 😉
I love to make a big batch of soup or chili on Sunday (which is exactly what I did this week) to eat all week. It just takes the thinking out of both nutrition and meal planning…at least for a couple meals!
Top it with some plain greek yogurt, a little reduced fat mexican blend cheese and avocado then serve with some blue corn chips and you have yourself a perfectly satisfying meal that only dirtied one pot (by far the best part about this).
Plus, it’s super hearty, so it’ll satisfy even the biggest meat eaters in the household. Oh, and an extra bonus? You can double the batch and bring half to whatever Super Bowl party you may be attending!
one pot 3-bean vegetarian chili
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: chili
Description
this protein-loaded vegetarian chili comes together quickly making it a perfect weeknight dish for the cooler temps!
Ingredients
- 2 teaspoons olive oil
- 2–4 bell peppers, de-seeded and chopped
- 2 cloves of garlic, minced
- 3/4 cup water
- 2 tablespoons tomato paste
- 1/4 cup chili powder <– warning, this makes it VERY spicy!! use less if you prefer a milder spice!
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (15 1/2-ounce) can low-sodium garbanzo beans, rinsed and drained
- 1 (15 1/2-ounce) can low-sodium red kidney beans, rinsed and drained
- 1 (15 1/2-ounce) can low-sodium black beans, rinsed and drained
- 1 (14 1/2-ounce) can low-sodium vegetable broth
- Optional: Plain greek yogurt, reduced fat mexican blend cheddar cheese, avocado
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add bell peppers and garlic to pot; sauté 3 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and simmer for about 10 minutes (or more, just until it has thickened to your liking).
- Garnish with optional toppings of choice and serve with tortilla chips!
Notes
The low-sodium beans and vegetable broth are optional. I choose to use these because I don’t like a ton of salt and have gotten used to their taste. If you prefer the non-low sodium versions, go for it! Or, add a pinch of salt to the pot while cooking.
Nutrition
- Serving Size: 4, 1 bowl servings
Keywords: chili, dinner, vegetarian
I love bean soup – and that cumin, paprika and chipotle in this makes it sure to rock my socks off! Wonderful soup recipe – thanks for sharing!
The spices make it so warm and comforting! Hope you like it if you try it! 🙂
I love making veggie chilis on cold days! I’ll have to try this version sometime soon! Stay warm, Cait!
Let me know what you think if you do! And thank you Liz! 🙂
oh so perfect! the color alone makes me swoon
oh, you are so sweet friend. maybe this could be a good kiwicotter fuel meal! 😉
One can never go wrong with a delicious and warming chilli, it’s probably my fav winter meal.
I totally agree! It’s so nice to have a big batch on hand during the winter months! 🙂
Hey! I am making this for the week! Did you really mean1/4 cup of chili powder??
Yup! It’s spicy!! You can definitely scale back and add in 1 tbsp. at a time tasting as you go to get it to the level you want 🙂