Pantry Clearing Chili Bean Soup
Transform your weeknight dinner routine with this hearty and flavorful Pantry Clearing Chili Bean Soup, a vibrant one-pot wonder designed to make the most of your kitchen staples. Bursting with protein-packed black and kidney beans, tangy diced tomatoes, warm chili spices, and a hint of lime, this budget-friendly recipe is as simple as it is satisfying. With just 10 minutes of prep time and a comforting simmer, it’s the ultimate quick and easy soup recipe for busy schedules or meal preppers alike. Corn kernels add a touch of sweetness while optional garnishes like creamy avocado and fresh cilantro elevate it with extra layers of flavor. Serve it piping hot with crusty bread or crunchy tortilla chips, and enjoy a wholesome, plant-based dish that’s both nourishing and crowd-pleasing. Perfect for using up pantry staples while optimizing SEO keywords like “healthy chili bean soup” and “easy vegetarian recipes.”
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 sliced, for garnish (optional) avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, kidney beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Mix well.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Add the frozen corn kernels and cook for an additional 5 minutes until heated through.
Stir in the lime juice and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped cilantro and sliced avocado, if desired.
Serve warm with crusty bread or tortilla chips for dipping.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7788 mg | 339% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 101.7 g | 363% | |
| Total Sugars | 49.7 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 7244 mg | 154% | |
*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.
