2 Bean Chili
Warm up with a bowl of hearty and flavorful 2 Bean Chili, a quick and satisfying dish that's perfect for weeknight dinners or meal prep. Bursting with the bold flavors of cumin, smoked paprika, and chili powder, this vegetarian chili combines protein-packed kidney and black beans with sweet corn and a savory tomato base. It's easy to make in just 40 minutes, using simple pantry staples and fresh aromatics like garlic and onion. Customize the spice level with optional cayenne and finish with a sprinkle of cilantro and a squeeze of lime for a bright, fresh twist. This wholesome, one-pot meal is naturally gluten-free, packed with plant-based protein, and ideal for serving with your favorite toppings like avocado or shredded cheese. Whether you're feeding a crowd or looking for a cozy dinner, this 2 Bean Chili is a flavor-packed comfort classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper (optional)
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 large lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Stir the spices into the onions and garlic, allowing them to toast for about 1 minute.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the kidney beans, black beans, and frozen corn to the pot. Mix well.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce the heat to low and let the chili simmer uncovered for about 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Add more salt, pepper, or a pinch of cayenne if desired.
Serve the chili hot, topped with freshly chopped cilantro if desired. Serve with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 15.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
