Vegan Pinto Bean Chili

Vegan Pinto Bean Chili
Staff Writer
Pinto Bean Chili

Sarena Shasteen

Pinto Bean Chili

I realize there are about a million and one ways to make chili, so I figured I would make it a million and two. 

Click here to see the Vegan Pinto Bean Chili for a Crowd story. 


In a pot over medium-low heat, cook the peppers and onions until translucent. Add the garlic and sautée for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking.

When the vegetables are cooked, add all of the remaining ingredients except the vinegar to the pot. Simmer for 20 minutes. Then add the vinegar when done. 


Calories per serving:

649 calories

Dietary restrictions:

High Fiber, Low Fat Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 4g 6%
  • Carbs 124g 41%
  • Saturated 1g 5%
  • Fiber 35g 139%
  • Sugars 6g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 38g 76%
  • Sodium 532mg 22%
  • Calcium 351mg 35%
  • Magnesium 347mg 87%
  • Potassium 2,888mg 83%
  • Iron 12mg 69%
  • Zinc 4mg 28%
  • Phosphorus 721mg 103%
  • Vitamin A 72µg 8%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 827µg 207%
  • Vitamin E 2mg 12%
  • Vitamin K 71µg 89%
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