Description
A hearty bean chili soup made with black beans, pinto beans, and chickpeas simmered in a spiced tomato-vegetable broth. Vegan, gluten-free, and perfect for meal prep.
Ingredients
2 to 3 tablespoons olive oil
½ cup chopped carrots
½ cup chopped celery
1 cup chopped yellow onion (about 1 large)
1 large red bell pepper, chopped
1 teaspoon salt
½ teaspoon black pepper
4 cloves garlic, minced
4 cups vegetable broth
1½ cups chopped tomatoes (from a carton or canned)
3 cans (15 oz each) black beans, drained and rinsed
1 can (15.5 oz) pinto beans, drained and rinsed
1 can (15.5 oz) garbanzo beans (chickpeas), drained and rinsed
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
⅛ to ¼ teaspoon cayenne pepper, to taste
1 bay leaf
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the carrots and celery and sauté for 5–7 minutes until they begin to soften.
2. Stir in the onion and red bell pepper. Cook for 10 more minutes, stirring occasionally, until the vegetables are tender. Add more oil if needed to prevent sticking.
3. Add salt, black pepper, and garlic. Sauté for 1–2 minutes until fragrant.
4. Pour in the vegetable broth, chopped tomatoes, black beans, pinto beans, and chickpeas. Stir to combine.
5. Mix in chili powder, cumin, oregano, cayenne pepper, and the bay leaf.
6. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for about 1 hour or longer for deeper flavor.
7. Before serving, remove the bay leaf. Serve warm, with optional toppings such as avocado slices, cilantro, green onions, or a dollop of plain Greek yogurt (or a plant-based alternative).
Notes
This soup thickens as it sits, so add extra broth or water when reheating if desired. It’s even better the next day. Customize spice level by adjusting cayenne or adding jalapeño.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soups
- Method: Stovetop simmer
- Cuisine: American, Vegan