Mixed Bean Chili (Vegetarian)

Mixed Bean Chili (Vegetarian) is a hearty, flavorful, and nutrient-rich dish made with a blend of beans, tomatoes, and aromatic spices. Slow-simmered to perfection, this chili offers a satisfying texture and deep, smoky flavor — all without meat. Packed with plant-based protein, fiber, and antioxidants, it’s a wholesome comfort food perfect for a healthy lunch or dinner.

Ingredients

• 1 Green Bell Pepper, Diced 1 Tbsp Olive Oil & Large Onion Diced
• 1 Medium Carrot, Diced (Optional) 3 Cloves Garlic, Minced
• 1 Can (14.5 Oz) Diced Tomatoes (With Juices) & 1 Tbsp Chili Powder
• 1 Can Each (15 Oz): Kidney Beans, Black Beans & Pinto Beans, Drained & Rinsed
• 1 Cup Low-sodium Vegetable Broth (Or Water)
• ½ Tsp Each Dried Oregano & Salt (To Taste), ¼ Tsp Cayenne (Optional, For Heat)
• (Optional): 1 Tsp Smoked Paprika & 1 Medium Carrot Or Celery Stalk, Diced

Directions

1. Sauté Base Veggies: In A Large Pot Or Dutch Oven, Heat Olive Oil Over Medium Heat. Add Diced Onion And Bell Pepper (And Carrot/celery If Using). Sauté 5–6 Minutes Until Softened. Add Garlic And Cook 1 Minute More.
2. Bloom Spices: Stir In Chili Powder, Cumin, Paprika, Oregano, Salt & Cayenne (If Using). Cook With Veggies ~30 Sec To Release Aroma.
3. Combine Ingredients & Bring to Boil: Add Diced Tomatoes (With Liquid), Vegetable Broth, And Tomato Paste (If Using). Stir In Kidney, Black, And Pinto Beans, Plus Frozen Corn. Bring To A Gentle Boil.
4. Simmer: Reduce Heat To Low, Cover, And Simmer For 20 Minutes, Stirring Occasionally To Blend Flavors. Add Water If Too Thick; Simmer Uncovered If Thin.
5. Serve: Ladle Chili Into Bowls (About 1 Cup Per Serving For 6 Servings, Or Larger Portions If Serving 4–5). This Chili Is Very Filling Thanks To The Fiber. Add Your Favorite Toppings: A Sprinkle Of Cilantro Or A Dollop Of Yogurt As A Sour Cream Substitute, A Few Avocado Chunks For Healthy Fat, And A Squeeze Of Lime.