Chili Beans
Warm up with a hearty bowl of Chili Beans, a comforting vegetarian dish packed with bold flavors and wholesome ingredients. This one-pot recipe combines sautéed onions, bell peppers, and garlic with aromatic spices like cumin, chili powder, and paprika to create a robust base. Hearty kidney beans and black beans are simmered in a rich, tomato-infused broth, delivering a satisfying texture and protein boost. Perfect for weeknight dinners or meal prep, this chili is ready in under an hour and can be easily customized with toppings like fresh cilantro, sour cream, or shredded cheddar cheese. Serve it as a standalone meal or pair it with cornbread or rice for a complete, crowd-pleasing feast. Great for vegetarians and easily adaptable for spice lovers, this chili guarantees warmth and flavor in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper, diced (red, green, or a mix)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cayenne pepper (optional for heat)
- 2 tablespoons tomato paste
- 15 ounces canned diced tomatoes (no salt added)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- sour cream (optional for serving)
- shredded cheddar cheese (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Once the oil is hot, add the diced onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ground cumin, chili powder, paprika, oregano, and cayenne pepper (if using). Cook for about 1-2 minutes to toast the spices slightly.
Add the tomato paste to the pot and stir well, letting it cook for about 1 minute to deepen its flavor.
Pour in the canned diced tomatoes, kidney beans, black beans, and vegetable broth. Stir well to combine.
Season the chili with salt and black pepper. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low and simmer the chili uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasonings if needed (add more salt, pepper, or spices to taste).
Serve the chili beans hot, topped with chopped fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 39.1 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 779 mg | 60% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4969 mg | 106% | |
*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.
