Mexican Chili Beans
Get ready to savor the bold, vibrant flavors of Mexican Chili Beans—a hearty, plant-based recipe perfect for busy weeknight dinners or cozy gatherings. This dish combines tender black and pinto beans with a colorful medley of sautéed vegetables, including bell peppers and spicy jalapeño, all simmered in a rich tomato base infused with smoky paprika, chili powder, and earthy cumin. Quick to prepare in just 45 minutes, this one-pot wonder is versatile enough to serve with rice, tortillas, or cornbread, making it ideal for meat-free meals or meal prepping. Finished with optional garnishes like fresh cilantro and tangy lime wedges, this easy chili is a crowd-pleaser packed with protein, fiber, and Southwestern-inspired flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño pepper, minced (remove seeds for less heat)
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces cooked or canned black beans, drained and rinsed
- 15 ounces cooked or canned pinto beans, drained and rinsed
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic, red bell pepper, green bell pepper, and jalapeño pepper. Cook for another 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the canned diced tomatoes, black beans, pinto beans, and vegetable broth. Stir well to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until the spices are evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh cilantro and lime wedges, if desired. Pair with rice, tortillas, or cornbread for a complete meal.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 49.8 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5699 mg | 121% | |
*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.
