Description
A hearty and flavorful bean and vegetable chili.
Ingredients
Scale
- 2 cups kidney beans, cooked
- 2 cups black beans, cooked
- 1 cup corn, frozen
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add onion and bell pepper, sauté until soft.
- Add garlic and cook for 1 minute.
- Stir in the chili powder, cumin, and paprika.
- Add diced tomatoes, vegetable broth, beans, corn, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot.
Notes
- Adjust spices to your taste.
- Serve with bread or over rice if desired.
- Chili can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Bean & Vegetable Chili, vegetarian chili, quick chili recipe