Red Meat Allergy Friendly Vegan One-Pot Three-Bean Chili with Cilantro
Total time1 hr
Prep time15 min
Cook time45 min
4.9(25)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 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
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
For serving
- sliced avocado, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and jalapeño, if using, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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