Layered Bean and Vegetable Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty chili that layers four types of beans with fresh vegetables and spices for a comforting vegan meal. This Latin American recipe (vegan chili), ready in about 55 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 1 large, diced red bell pepper
• 2, diced celery stalks
• 4 minced garlic cloves
• 28 oz canned diced tomatoes
• 1 cup cooked or canned, drained and rinsed black beans
• 1 cup cooked or canned, drained and rinsed kidney beans
• 1 cup cooked or canned, drained and rinsed pinto beans
• 1 cup cooked or canned, drained and rinsed navy beans
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 large diced red bell pepper, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften and edges begin to brown.
2. Step 2: Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
3. Step 3: Add 28 oz canned diced tomatoes, 2 cups vegetable broth, and 1 cup each of black beans, kidney beans, pinto beans, and navy beans. Stir well to combine.
4. Step 4: Bring the chili to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
5. Step 5: Serve hot garnished with 1/4 cup chopped fresh cilantro.