Running on Real Food · by Deryn Macey★ 5.0 (9)
3 Bean Chili
NUTRITION · PER SERVING35M COOK
CAL 41%·PRO 100%
CARBS 169G82% OF CAL
46G FIBER17G SUGAR106G OTHER
FAT 6G7% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili built on three types of beans and a base of sautéed vegetables and spices. It comes together in 30 minutes and works well for meal prep. Serve with cornbread or over rice.
mainamericansoupbeans🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tbsp olive oil (substitute water or broth for oil-free)
- 1 medium white onion (diced (approx. 2 cups))
- 2 cups chopped carrots (thinly sliced, approx. 3 large or 5 small)
- 3 bell peppers, any colour (diced (approx. 3 cups))
- 4 cloves garlic (minced)
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 small jalapeno (seeds removed and minced)
- 1 can (6 oz.) tomato paste
- 3 cans (14 oz) various beans, chickpeas, kidney beans, black beans, pinto beans, etc (drained and well-rinsed)
- 2 cups vegetable broth
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 41%·PRO 100%
CARBS 169G82% OF CAL
46G FIBER17G SUGAR106G OTHER
FAT 6G7% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 559mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 316mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.