Two Bean Chili
Warm up your weeknight dinners with this hearty and wholesome Two Bean Chili, a plant-based comfort dish that's as satisfying as it is nutritious. Packed with robust flavors, this recipe combines tender red kidney beans and black beans with a medley of sautéed vegetables, diced tomatoes, and a bold blend of chili powder, cumin, and smoked paprika. Ready in just 45 minutes, including prep time, this one-pot wonder is a breeze to make and perfect for busy households. It's versatile too—top it with fresh cilantro and a dollop of sour cream for a creamy finish, or keep it vegan-friendly with a splash of lime. Whether you're meal prepping or serving a cozy family dinner, this protein-packed, gluten-free chili will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper, diced (any color)
- 1 medium carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- as desired sour cream or yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell pepper, and carrot to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the kidney beans, black beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.
Bring the chili to a gentle simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
After 20 minutes, taste and adjust seasoning as needed.
Remove from the heat and let the chili rest for 5 minutes before serving.
Ladle the chili into bowls and garnish with freshly chopped cilantro, sour cream, or yogurt, if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 18.6 g | 67% | |
| Total Sugars | 14.3 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1431 mg | 30% | |
*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.
