Hot Bean Pot
Warm up your evenings with this hearty and flavor-packed Hot Bean Pot, a one-pot wonder brimming with three types of tender beans—kidney, black, and pinto—simmered in a rich tomato-based broth seasoned with smoky cumin, paprika, and a touch of brown sugar for balanced sweetness. This easy-to-make recipe combines vibrant vegetables like red bell peppers and baby spinach (optional) with pantry staples, making it as convenient as it is nourishing. Perfect for chilly nights, this vegan-friendly dish is ready in under an hour and serves as a versatile star on your table—pair it with crusty bread, fluffy rice, or crunchy tortilla chips for a satisfying meal. Packed with plant-based protein and bold flavors, the Hot Bean Pot is sure to become a comforting favorite in your dinner rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 cups baby spinach leaves (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced red bell pepper to the pot and sauté for 2-3 minutes until slightly softened.
Stir in the cumin, paprika, chili powder, and dried oregano, cooking the spices for 1 minute to release their flavors.
Add the canned kidney beans, black beans, pinto beans, crushed tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.
Season the mixture with salt, black pepper, and brown sugar. Stir to incorporate.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
If using baby spinach, stir it in during the last 5 minutes of cooking, allowing it to wilt.
Taste and adjust seasoning if needed (more salt, pepper, or chili powder).
Remove from heat and let the Hot Bean Pot cool slightly before serving.
Garnish with fresh chopped cilantro if desired, and serve with crusty bread, rice, or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 88.9 g | 318% | |
| Total Sugars | 52.8 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7134 mg | 152% | |
*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.
