Go Back
+ servings
Three Bean BBQ Chili ~ This hearty and healthy chili is packed with protein and ready to serve in about an hour.

Three Bean BBQ Chili

This hearty and healthy chili is packed with protein and ready to serve in about an hour.
5 from 1 vote
Print Pin
Course: Dinner, Lunch
Cuisine: American
Keyword: dairy free, egg free, freezer-friendly, make-ahead, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 466kcal
Author: Holly Gray

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup red onion diced
  • 2 cloves garlic minced
  • 3/4 teaspoon smoked paprika
  • 2 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 red pepper roasted and chopped (roasting directions included in Step #1)
  • 15 ounces dark red kidney beans drained and rinsed
  • 15 ounces can light red kidney beans drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 1-1/2 cup vegan chicken-style broth I use Better than Bouillon No-Chicken base
  • 15 ounces diced tomatoes undrained
  • 1/4 cup semi-sweet barbecue sauce

Instructions

To roast the red pepper:

  • Heat oven to 450 degrees F. Cut the red pepper in half length-wise. Remove seeds and stem. Onto a roasting pan, place pepper cut side down. Roast for 20 minutes. Remove from the oven and set aside to cool. When the pepper is cool enough to handle, remove and discard the skin. Dice the pepper; set aside.

For the chili:

  • Into a large pot over medium heat, add olive oil. When the oil is hot, add the onions and sauté 2-3 minutes.
  • Add garlic and continue cooking an additional 1 minute.
  • Stir in the smoked paprika, chili powder, ground cumin, black pepper, and red pepper flakes.
  • Add light and dark kidney beans, black beans, roasted red pepper, vegan chicken-style broth, undrained diced tomatoes, and barbecue sauce. Stir to combine.
  • Bring to a boil then reduce heat to low.
  • Cover and simmer 30 minutes, stirring occasionally.
  • Uncover and continue simmering for an additional 15 minutes, tor until the chili reaches your preferred consistency.
  • Serve hot.

Nutrition

Serving: 4g | Calories: 466kcal | Carbohydrates: 82g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Sodium: 903mg | Potassium: 1439mg | Fiber: 25g | Sugar: 13g | Vitamin A: 1732IU | Vitamin C: 51mg | Calcium: 142mg | Iron: 9mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!