Easy Chilli Beans
Warm, comforting, and packed with bold flavors, this Easy Chilli Beans recipe is the perfect go-to for a quick and hearty meal. Bursting with protein-rich kidney beans and black beans, this one-pot wonder is simmered with the vibrant flavors of smoky paprika, earthy cumin, and spicy chili powder, all brought together by a rich vegetable stock and canned tomatoes. With just 10 minutes of prep time and 25 minutes to cook, it’s an ideal weeknight dinner solution that’s both satisfying and budget-friendly. Serve it hot with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish, or pair it with warm bread, rice, or tortilla chips for a deliciously complete meal. Perfect for vegetarians and easy to customize, this recipe delivers maximum flavor with minimal effort—your new favorite comfort food awaits! Keywords: easy chili beans, vegetarian chili recipe, quick one-pot dinner, hearty bean chili, weeknight comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 cups canned kidney beans, rinsed and drained
- 2 cups canned black beans, rinsed and drained
- 14 ounces canned diced tomatoes
- 1 cup vegetable stock
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, stirring occasionally.
Add the kidney beans, black beans, diced tomatoes, and vegetable stock to the pot. Stir to combine.
Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the flavors meld together and the chili thickens to your desired consistency.
Taste and adjust seasoning, adding more salt or spices if needed.
Serve hot, garnished with fresh cilantro and lime wedges if desired. Pair with rice, bread, or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 28.1 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4588 mg | 98% | |
*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.
