Hearty Chilli Beans
Warm up your kitchen with this comforting and flavor-packed recipe for *Hearty Chilli Beans*. Perfect for busy weeknights or a cozy weekend meal, this vegan chili is loaded with protein-rich kidney and black beans, vibrant bell peppers, and aromatic spices like cumin, chili powder, and oregano. Simmered in a rich tomato base and enhanced with a splash of vegetable broth, it’s a wholesome dish that comes together in just under an hour. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, or enjoy it as a hearty main over rice, with tortilla chips, or alongside some crusty bread. Packed with bold flavors and loaded with nutritious ingredients, this one-pot wonder is a satisfying crowd-pleaser that's as easy as it is delicious. Keywords: vegan chili recipe, hearty chili beans, easy one-pot meals, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onions, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 4 wedges lime wedges for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and sauté for about 5 minutes until they are translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the diced red and green bell peppers to the pot and cook for another 5 minutes until they begin to soften.
Stir in the ground cumin, chili powder, and dried oregano, mixing well to coat the vegetables.
Pour in the canned diced tomatoes and tomato paste, stirring to combine.
Add the drained and rinsed kidney beans and black beans to the pot, followed by the vegetable broth.
Season with salt and black pepper, stirring the mixture well.
Bring the chilli beans to a simmer, then reduce heat to low and cover the pot.
Let the chilli beans cook on a gentle simmer for about 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary, adding more salt or spices as desired.
Serve the chilli beans hot, garnished with freshly chopped cilantro and lime wedges on the side, if using.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5521 mg | 240% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 48.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5618 mg | 120% | |
*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.
