Three Bean High Protein Chili
Hearty, flavorful, and packed with plant-based protein, this High-Protein Vegetable Chili is a satisfying one-pot meal perfect for busy weeknights or meal prep. Made with three types of beans, colorful veggies, and warming spices, it’s both nourishing and comforting.
Equipment
- 1 large soup pot or Dutch oven
- 1 stirring spoon
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced any color you prefer
- 2 jalapenos, chopped optional
- 2 cups riced frozen cauliflower
- 30 oz black beans 2 cans drained and rinsed
- 15 oz pinto beans 1 can drained and rinsed
- 15 oz great northern beans 1 can drained and rinsed
- 28 oz crushed tomatoes 1 can
- 20 oz vegetable broth
Spices
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp celery seed
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1 dried bay leaves 1-2 bay leaves
- 1/2 tsp black pepper
- 1 tbsp maple syrup or other sweetener of choice - i.e. honey, brown sugar
Toppings
- 6 tbsp vegan cheddar cheese see recipe note for further topping suggestions
Instructions
Saute Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red bell pepper, jalapeno, onion and cook until softened, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Add the chili powder, cayenne pepper, and cumin to the pepper, onion, and garlic and mixture. Continue to saute for 1-2 minutes to toast the spices.
Add the Cauliflower, Beans, and Tomatoes
- Add the riced cauliflower, beans, tomatoes, and vegetable broth to the pot and stir.
Add the Remaining Seasonings
- Add the oregano, celery seed, thyme, bay leaves, kosher salt, black pepper, and maple syrup to the chili and stir.
Simmer
- Cover the pot with a lid and let the chili simmer for 30-60 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and Serve
- Remove the bay leaf and taste the chili and adjust the seasoning if needed, adding more salt and pepper as desired.
- Once the chili is ready, serve hot with your favorite toppings.
Notes
Top your vegan or vegetarian chili with favorites like Greek yogurt or plant-based sour cream, shredded cheese, fresh herbs (like cilantro), chopped onion, avocado, jalapeño, tortilla chips, or even cornbread croutons for extra crunch.
Nutrition Disclaimer:
The nutrition information provided is an estimate generated using a nutrition calculator. Values may vary depending on specific ingredients used, portion sizes, and preparation methods. For the most accurate results, please calculate using your preferred nutrition calculator or consult with a registered dietitian.
The nutrition information provided is an estimate generated using a nutrition calculator. Values may vary depending on specific ingredients used, portion sizes, and preparation methods. For the most accurate results, please calculate using your preferred nutrition calculator or consult with a registered dietitian.
Nutrition
Calories: 563kcalCarbohydrates: 93gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 962mgPotassium: 1821mgFiber: 30gSugar: 12gVitamin A: 1993IUVitamin C: 73mgCalcium: 241mgIron: 10mg
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