Anti Inflammatory Three-Bean Turmeric Chili
This hearty, deeply spiced chili is the kind of pot you want simmering on the stove all weekend — rich with fire-roasted tomatoes, three kinds of beans, and a spice lineup that does serious work. Ground turmeric is the star of the anti-inflammatory lineup here, joined by extra virgin olive oil, smoked paprika, cumin, and coriander, all of which bring both bold flavor and well-documented plant-based benefits. Blooming the tomato paste until it turns brick-red and toasting the spices before adding the liquid are the small steps that make this chili taste like it cooked all day, even though it's ready in under an hour. Black beans, kidney beans, and pinto beans together create a thick, satisfying texture that makes this completely filling without any meat. A squeeze of fresh lime juice at the end brightens everything up and balances the deep, smoky undertones beautifully. Finish it with sliced avocado and fresh cilantro and you've got a bowl that looks as good as it tastes. With six servings per batch, it's a smart meal-prep win that only gets better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp chili powder
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!