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Easy Budget Bean Chili (Hearty One-Pot Meatless Dinner)

Easy Budget Bean Chili is a hearty one-pot meatless dinner made with three kinds of beans, crushed tomatoes, vegetables, and warm spices. This budget-friendly vegetarian chili is rich, comforting, high in plant-based protein, and perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Budget Meals
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Chili
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
Optional Toppings
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 avocado, diced
  • 1 cup crushed tortilla chips

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the diced onion and green bell pepper and cook for 5 to 6 minutes until softened.
  3. Stir in the minced garlic and tomato paste and cook for 1 minute.
  4. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, and black pepper and stir for about 30 seconds until fragrant.
  5. Add the black beans, kidney beans, pinto beans, crushed tomatoes, and vegetable broth.
  6. Stir until everything is well combined.
  7. Bring the chili to a gentle boil.
  8. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot with your favorite toppings.

Notes

  • Simmer longer for deeper flavor.
  • Mash about 1 cup of the beans for a thicker chili.
  • Taste and adjust the seasoning before serving.
  • Let the chili rest for 10 minutes before serving.
  • Refrigerate leftovers for up to 5 days.
  • Freeze for up to 3 months.