Name: Amazing 4-Bean Vegan Chili Delight
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 bell pepper (red, yellow, or green), diced; 1 carrot, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 (15-oz) cans diced tomatoes (fire-roasted preferred); 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can pinto beans, drained and rinsed; 1 (15-oz) can kidney beans, drained and rinsed; 3 cups vegetable broth (or water); 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; Salt and black pepper, to taste; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Optional toppings: diced avocado, vegan sour cream, jalapeños, tortilla chips

Amazing 4-Bean Vegan Chili Delight

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This easy vegan chili recipe is hearty, comforting, and packed with bold Tex-Mex flavor. Made with beans, vegetables, and a blend of spices, it’s a satisfying one-pot meal perfect for any occasion.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Dinner, Chili, Vegan
Method: One-Pot, Stovetop
Cuisine: American, Plant-Based
Diet: Vegan

Ingredients

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2 tbsp olive oil
1 yellow onion, diced
1 bell pepper (red, yellow, or green), diced
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 (15-oz) cans diced tomatoes (fire-roasted preferred)
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
3 cups vegetable broth (or water)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional toppings: diced avocado, vegan sour cream, jalapeños, tortilla chips

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, carrot, and celery. Cook 7–10 minutes until softened.
Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Toast 1 minute for deeper flavor.
Add tomato paste and canned tomatoes with juices. Stir well.
Stir in black beans, kidney beans, pinto beans, and vegetable broth. Mix to combine.
Bring to a boil, then reduce heat. Simmer uncovered 30–40 minutes, stirring occasionally, until thickened.
Blend a portion with an immersion blender or mash some beans for a thicker texture. Add broth if too thick.
Stir in lime juice, taste, and adjust with more salt, pepper, or spices. Serve hot with toppings of choice.

Notes

For extra protein, add cooked quinoa or lentils.
For smoky heat, add chipotle peppers in adobo.
Make it spicier with jalapeños or cayenne.
Customize with extra veggies like zucchini, mushrooms, or sweet potatoes.
This chili freezes well—store in containers for up to 3 months.

Nutrition

Serving Size: 1 bowl

Find it online: https://quizsavor.com/vegan-chili-recipe/