This chili with beans is a hearty, high protein, and fiber-rich recipe that gives you a comforting, nourishing dinner in one pot.
For more fiber-rich and high-protein recipes, check out our lentil chili, Mediterranean chickpea soup, spiced lentil soup, and chickpea masala.
A Hearty One Pot Meal That Supports a Balanced Diet
This chili with beans is the kind of recipe that makes healthy eating feel cozy and satisfying 🌶️. Packed with black beans and kidney beans, it delivers a protein-rich and fiber-filled meal that keeps you full and energized without feeling heavy.
Louise and I love it because it’s an easy one pot chili that comes together with simple pantry staples. The balance of smoky spices, sweet carrots, and fresh spinach makes every spoonful vibrant and nourishing.
If you are looking for a vegetarian chili recipe that supports a balanced diet, this one checks all the boxes. It is naturally low in saturated fats, rich in plant-based protein, and fits beautifully into Mediterranean-style eating patterns.
Serve it on a cool evening with some crusty bread 🥖 or rice for a complete meal, and you will have a hearty chili recipe that feels just as good as it tastes 🍲.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Adds richness and helps vegetables cook evenly. Substitute avocado oil or canola oil.
- Onion: White or yellow onion gives a savory base. Try shallots or leeks for a milder taste.
- Carrot: Adds natural sweetness and depth. Substitute sweet potato or parsnip for a twist.
- Celery: Provides freshness and crunch. Swap with fennel stalks or zucchini if you prefer.
- Garlic: Essential for bold flavor. Substitute garlic powder in a pinch.
- Bell pepper: Adds color and mild sweetness. Use poblano or Anaheim pepper for a slightly smoky flavor.
- Smoked paprika: Brings warmth and smokiness. Regular paprika with a dash of liquid smoke works too.
- Cumin: Earthy and aromatic. Coriander or curry powder can add a different depth.
- Chili powder: Adjust for heat preference. Substitute cayenne or red pepper flakes.
- Dried oregano: Adds herbal brightness. Use Italian seasoning or thyme.
- Diced tomatoes: A juicy, tangy base. Substitute tomato purée or fire-roasted tomatoes for more depth.
- Canned Beans: We use black beans and kidney beans for variety. Pinto beans or cannellini beans also make a hearty chili recipe. Cooked dried beans are excellent too.
- Vegetable broth: Builds a rich soup base. We usually use bouillon powder dissolved in hot water, which makes groceries lighter and lasts for weeks.
- Spinach: Adds freshness and nutrients. Kale, Swiss chard, or even frozen spinach work well too.
- Balsamic vinegar: Balances acidity and sweetness. Substitute apple cider vinegar or red wine vinegar. Trust me on this one! It’ll make your chili shine 😉
How to Make the Best Chili With Beans
Step 1: Make the Flavor Base
Heat olive oil in a large pot or Dutch oven. Add chopped onion, carrot, and celery, and sauté for about 3 minutes until they start to soften. Stir in grated garlic, diced bell pepper, smoked paprika, cumin, and chili powder. Cook for 2 minutes, stirring often, until the spices release their aroma and the vegetables are coated with flavor.
Step 2: Simmer the Chili
Add diced tomatoes, drained beans, and vegetable broth. We like to use bouillon powder dissolved in hot water. Season with oregano, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer gently for 20 to 30 minutes. This step builds a hearty chili recipe with a rich, balanced taste. For extra creaminess, blend 2 cups of the chili and stir it back into the pot.
Step 3: Add the Greens
Stir in fresh spinach and a splash of balsamic vinegar during the last few minutes of cooking. The spinach will wilt quickly, adding nutrients and a touch of freshness. Taste and adjust the seasoning if you prefer more salt or spice.
Step 4: Serve and Enjoy
Serve the chili warm with brown rice, quinoa, pasta, or tortilla chips. For toppings, try sour cream or low fat Greek yogurt, avocado, spring onions, cilantro, lime juice, or corn. These additions make it an easy plant based dinner that feels comforting and nourishing at the same time.
Tips
- Blend for creaminess: Puree a couple of cups of chili and stir it back in for a thicker texture without cream.
- Adjust the heat: If you love spice, add extra chili powder or top your black bean chili with sliced jalapeños.
- Sauté for flavor: Let the onion, carrot, and celery cook until golden before adding spices for a richer base.
- Toast the spices: Smoked paprika, cumin, and chili powder release more aroma when warmed in the pot for a minute.
- Rest for best flavor: Turn off the heat and let the pot sit 10 minutes. The spices round out and the chili tastes fuller.
- Make it a bar: Set up toppings like avocado, pickled onions, corn, and crunchy tortilla strips so everyone customizes their plant based chili.
Frequently Asked Questions
Yes, this is the best meal prep recipe. It tastes even better the next day as the flavors deepen. Store it in the fridge for up to 4 days.
Absolutely. Portion it into containers and freeze for up to 3 months. Reheat on the stove or in the microwave.
We use black beans and kidney beans, but you can also add pinto or cannellini for variety. You can even add a can of lentils.
Increase the chili powder, add jalapeños, or stir in a little hot sauce at the end.
This healthy bean chili is delicious with rice, quinoa, or warm bread.
Yes, cook on low for 6 to 8 hours or high for 3 to 4 hours.
Definitely. Keep the spices mild to start, then let everyone customize their bowl with toppings. From creamy avocado and cool sour cream to crunchy tortilla chips and sweet corn off the cob, there is something for every taste at the table.
More Easy Dinners With Beans
- Marry me butter beans
- Coconut curry with chickpeas
- Tuscan orzo with chickpeas and kale
- Creamy lentil curry
- Butter beans Marsala
- Butter beans Florentine
- Cowboy caviar with marinated beans
- Black bean soup
If you tried this Chili with Beans recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Chili With Beans
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 rib celery chopped
- 4 cloves garlic grated
- 1 bell pepper chopped
- 2 teaspoons smoked paprika
- 1½ teaspoon cumin
- ½ teaspoon chili powder adjust to taste
- 1 teaspoon dried oregano
- 3 cans diced tomatoes 15 oz / 400 g each can
- 2 cans black beans 15 oz / 400 g each can or 3 cups / 460 g cooked black beans – drained and rinsed
- 1 can kidney beans 15 oz / 400 g can or 1½ cup / 230 g cooked kidney beans – drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt or more to taste + black pepper
- 7 ounces spinach
- 3 tablespoons balsamic vinegar or more to taste
Instructions
- Make the Flavor Base: Heat 2 tablespoons olive oil in a large pot. Add 1 onion, 1 carrot, and 1 rib celery (all chopped) and cook for 3 minutes. Stir in 4 cloves garlic (grated), 1 bell pepper (diced), 2 teaspoons smoked paprika, ½ teaspoon chili powder, and 1½ teaspoon cumin and cook for 2 minutes until fragrant.
- Simmer the Chili: Add 3 cans diced tomatoes, 2 cans black beans, 1 can kidney beans (both drained and rinsed), and 1 cup vegetable broth. Season with 1 teaspoon dried oregano, 1 teaspoon salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 to 30 minutes. For extra creaminess, blend 2 cups of chili and stir it back in.
- Add the Greens: Stir in 7 ounces spinach and 3 tablespoons balsamic vinegar during the last few minutes of cooking. Let the spinach wilt, then taste and adjust seasoning.
- Serve and Enjoy: Serve hot with rice, quinoa, pasta, or tortilla chips. Add toppings like avocado, Greek yogurt, lime, or corn.
Notes
- Olive oil → Avocado oil or canola oil.
- Onion → Shallots or leeks for a milder flavor.
- Carrot → Sweet potato or parsnip for a twist.
- Celery → Fennel stalks or zucchini for freshness.
- Garlic → Garlic powder in a pinch.
- Bell pepper → Poblano or Anaheim pepper for smoky flavor.
- Smoked paprika → Regular paprika with a touch of liquid smoke.
- Cumin → Coriander or curry powder.
- Chili powder → Cayenne or red pepper flakes.
- Dried oregano → Italian seasoning or thyme.
- Diced tomatoes → Tomato purée or fire-roasted tomatoes.
- Canned beans → Black beans, kidney beans, pinto, cannellini, or cooked dried beans.
- Vegetable broth → Bouillon powder dissolved in hot water for lighter groceries and long-lasting flavor.
- Spinach → Kale, Swiss chard, or frozen spinach.
- Balsamic vinegar → Apple cider vinegar or red wine vinegar.
- Blend for creaminess: Puree a couple of cups of chili and stir them back in for a thicker texture without cream.
- Adjust the heat: For more spice, add extra chili powder or top your black bean chili with fresh jalapeños.
- Sauté for flavor: Let onion, carrot, and celery cook until golden before adding spices for a deeper base.
- Toast the spices: Smoked paprika, cumin, and chili powder release their aroma when warmed in the pot for just a minute.
- Use bouillon for broth: Instead of buying cartons of vegetable broth or chicken broth, dissolve bouillon powder in hot water. It makes groceries lighter and a small tub lasts for weeks.
- Rest for best flavor: Turn off the heat and let the pot sit for 10 minutes. The chili will taste richer.
- Make it a bar: Lay out toppings like avocado, pickled onions, corn, and tortilla strips so everyone customizes their plant based chili.
- Protein power: Add a scoop of quinoa or top with low fat Greek yogurt to turn it into a high protein vegetarian dinner.
- Batch and freeze: Double the recipe for an easy chili recipe without meat and save portions for busy weeknights.
Nutrition
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