Nonary Bean and Vegetable Chili

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty chili featuring nine types of beans and fresh vegetables simmered with warming spices for a protein-rich, comforting meal. This Mexican-inspired summer cookout recipe (vegan, high protein), ready in about 80 minutes, pairs olive oil, yellow onion, garlic cloves 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
• 4, minced garlic cloves
• 1 medium, diced green bell pepper
• 1 large, diced carrot
• 2, diced celery stalks
• 28 oz canned crushed tomatoes
• 3 cups vegetable broth
• 1/2 cup, cooked kidney beans
• 1/2 cup, cooked black beans
• 1/2 cup, cooked pinto beans
• 1/2 cup, cooked navy beans
• 1/2 cup, cooked great northern beans
• 1/2 cup, cooked chickpeas
• 1/2 cup, cooked lentils
• 1/2 cup, cooked black-eyed peas
• 1/2 cup, cooked butter beans
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 4-5 minutes until translucent. Add 4 minced garlic cloves, 1 medium diced green bell pepper, 1 large diced carrot, and 2 diced celery stalks, cooking for an additional 5 minutes until softened.
2. Step 2: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; cook for 1 minute until spices are fragrant.
3. Step 3: Pour in 28 oz canned crushed tomatoes and 3 cups vegetable broth, stirring to combine.
4. Step 4: Add 1/2 cup each of cooked kidney beans, black beans, pinto beans, navy beans, great northern beans, chickpeas, lentils, black-eyed peas, and butter beans to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring the chili to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally until the chili thickens and flavors meld.
6. Step 6: Adjust seasoning with salt, pepper, and optional hot sauce to taste before serving, garnished with fresh herbs or sour cream as desired.