Mexican Bean Hotpot
Dive into a bowl of comfort with this hearty and flavorful Mexican Bean Hotpot—a protein-packed, plant-based recipe that's perfect for cozy weeknight dinners or meal prep. Brimming with vibrant ingredients like black beans, kidney beans, sweetcorn, and colorful bell peppers, this one-pot wonder is gently spiced with smoky paprika, ground cumin, and a touch of chili for a satisfying kick. Simmered in a robust tomato and vegetable stock base, each spoonful is infused with Mexican-inspired goodness. Ready in just 45 minutes, this easy recipe is both wholesome and budget-friendly, making it an ideal choice for vegans, vegetarians, or anyone seeking a nutritious, crowd-pleasing meal. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon crushed chili flakes
- 400 grams (drained) canned black beans
- 400 grams (drained) canned kidney beans
- 800 grams canned chopped tomatoes
- 500 milliliters vegetable stock
- 150 grams (frozen or canned, drained) sweetcorn
- 2 tablespoons (chopped, plus extra for garnish) fresh cilantro (or coriander)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 sliced into wedges lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced red and green bell peppers to the pot. Cook for 5-6 minutes until slightly softened.
Sprinkle in the ground cumin, smoked paprika, chili powder, and crushed chili flakes. Stir well to coat the vegetables in the spices.
Add the canned black beans, canned kidney beans, and chopped tomatoes. Stir to combine.
Pour in the vegetable stock and bring the mixture to a simmer.
Reduce the heat to low, cover, and let the hotpot simmer for 20 minutes, stirring occasionally.
Stir in the sweetcorn and chopped fresh cilantro. Cook for another 5 minutes to heat through.
Season the hotpot with salt and black pepper, adjusting as necessary.
Serve the hotpot in bowls, garnished with extra cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6994 mg | 304% | |
| Total Carbohydrate | 327.0 g | 119% | |
| Dietary Fiber | 99.3 g | 355% | |
| Total Sugars | 63.4 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 7343 mg | 156% | |
*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.
