Name: Hearty Three-Bean Chili
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 can kidney beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 can garbanzo beans (chickpeas), drained and rinsed; 1 large onion, diced; 1 bell pepper, diced (any color); 2 carrots, peeled and diced; 2 cloves garlic, minced; 1 can crushed tomatoes (14.5 oz); 1 can diced tomatoes (14.5 oz); 2 cups vegetable broth; 1 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1 tbsp olive oil

This Hearty Three-Bean Chili is a satisfying, flavorful, and plant-based meal packed with protein and fiber. A combination of kidney, black, and garbanzo beans, simmered with tomatoes, spices, and vegetables, creates a robust, hearty dish perfect for cold weather or a nutritious weeknight dinner.

Recipe Tips and Tricks:

For added depth of flavor, let the chili sit for 30 minutes after cooking to allow the spices to meld together.
If you prefer a spicier version, increase the amount of chili powder or add fresh jalapeños.
Serve with a dollop of dairy-free sour cream or avocado slices for extra creaminess.

Why You’ll Love This Recipe:

This Hearty Three-Bean Chili is an excellent option for those looking for a plant-based, healthy dinner. It’s packed with protein from the beans, and the rich combination of tomatoes and spices ensures each bite is bursting with flavor. Plus, it’s easy to make, filling, and perfect for meal prep. Whether you’re vegan, vegetarian, or just looking to eat more plant-based meals, this recipe is a crowd-pleaser. It’s comforting, hearty, and nutritious, making it ideal for any occasion. Best of all, it’s customizable based on your flavor preferences and dietary needs.

Yield: 6 servings

Hearty Three-Bean Chili

A plant-based, hearty chili with kidney, black, and garbanzo beans, seasoned with spices, vegetables, and a savory tomato base.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans (chickpeas), drained and rinsed
1 large onion, diced
1 bell pepper, diced (any color)
2 carrots, peeled and diced
2 cloves garlic, minced
1 can crushed tomatoes (14.5 oz)
1 can diced tomatoes (14.5 oz)
2 cups vegetable broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil

Instructions

Sauté the veggies: Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and carrots. Sauté for 5-7 minutes, until softened and fragrant.
Add garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and garlic powder. Cook for another minute until fragrant.
Add the tomatoes and beans: Pour in the crushed and diced tomatoes, beans, and vegetable broth. Stir everything together and bring to a simmer.
Simmer and cook: Let the chili simmer uncovered for 25-30 minutes, stirring occasionally. The chili should thicken and the flavors will meld together. If it becomes too thick, add a little more vegetable broth.
Season and serve: Taste and adjust seasoning with salt, pepper, and more chili powder if desired. Serve hot, topped with your favorite chili garnishes such as avocado, cilantro, or dairy-free sour cream.

Notes

This chili can be made ahead of time, as the flavors develop more over time.
It's naturally gluten-free and can easily be made low-sodium by using low-sodium vegetable broth and canned beans.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 267Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 884mgCarbohydrates 45gFiber 14gSugar 7gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Beans: Kidney beans, black beans, and garbanzo beans (chickpeas) provide a variety of textures and a good amount of protein. Canned beans work great for convenience, but you can also cook dried beans if you prefer.
Tomatoes: Crushed or diced tomatoes add richness and a bit of acidity, balancing the beans’ earthiness. You can use fresh tomatoes, but canned tomatoes provide consistency and convenience.
Spices: Chili powder, cumin, smoked paprika, and garlic powder create the foundation of the chili’s flavor. Adjust the spices according to your preference, adding more chili powder for heat or paprika for smokiness.
Vegetables: Onion, bell peppers, and carrots add nutrients, color, and crunch. These can be swapped for other vegetables like zucchini or sweet potato for a twist.
Broth: Vegetable broth helps create the base of the chili’s soupiness. You can use water, but broth adds much more flavor.

Variations and Substitutions:

Beans: Swap any of the beans with your favorites, such as pinto beans, white beans, or lentils. Lentils cook faster and create a more stew-like texture.
Veggies: Add corn, zucchini, or spinach for added nutrition and flavor. You can also incorporate mushrooms for a meaty texture.
Heat: Adjust the spiciness by adding fresh chilies like jalapeños or serranos. For a mild version, omit the chili powder or reduce it.
Protein: Add plant-based protein like tofu or tempeh for extra nutrition and texture.
Broth: For a thicker chili, reduce the amount of broth, or use a bit of tomato paste for richness.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This chili freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove.
Meal Prep: Make a big batch and portion out servings for easy lunches or dinners throughout the week.