Spicy Two Bean Chili
Warm up with a hearty bowl of Spicy Two Bean Chili, a flavorful, plant-based dish that packs a punch of heat and vibrant spices. This one-pot wonder combines tender black beans and kidney beans with a medley of sautéed vegetables, including red bell pepper, jalapeño, and onion, all simmered in a robust tomato and vegetable broth base infused with chili powder, smoked paprika, and cayenne. Sweet pops of frozen corn and the fresh zest of lime wedges balance the spice, while a garnish of chopped cilantro adds a refreshing finish. Perfect for weeknight dinners, this quick and easy chili is ready in under an hour, serving up a satisfying, protein-packed meal that’s both vegan and gluten-free. Ideal for meal prepping or cozy gatherings, it’s a guaranteed crowd-pleaser that will leave everyone asking for more!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 1 large (diced) red bell pepper
- 1 small (finely chopped) jalapeño
- 3 large (minced) garlic cloves
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 1 cup frozen corn
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 large (cut into wedges for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and chopped jalapeño. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the black beans, kidney beans, and frozen corn to the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings as needed, adding more salt or spice if desired.
Ladle the chili into bowls and top with chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 11.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1215 mg | 26% | |
*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.
