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A steaming bowl of thick three bean vegetarian chili topped with fresh herbs
Print Recipe

High Protein Vegetarian 3 Bean Chili

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 295kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic , minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup dry textured vegetable protein (TVP)
  • 2 cups low -sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add the diced onion and bell pepper, sautéing for 6 minutes until the onions are translucent.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add chili powder, cumin, and smoked paprika, stirring for 30 seconds to toast the spices.
  • Pour in the crushed tomatoes, vegetable broth, and dry TVP, stirring until combined.
  • Incorporate the black beans, kidney beans, and pinto beans.
  • Bring the liquid to a simmer, then reduce heat to low.
  • Simmer uncovered for 35 minutes, stirring occasionally to prevent sticking, until the chili has thickened.
  • Season with salt and black pepper to taste before serving.