Ingredients
Scale
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 2 tbsp extra virgin olive oil
- Fresh cilantro (optional), for garnish
Instructions
- Gather all ingredients on your countertop for easy access.
- Heat olive oil in a large pot over medium heat. Add onions and bell peppers; sauté until softened and translucent.
- Stir in minced garlic, chili powder, and cumin. Cook for 1-2 minutes until fragrant.
- Add diced tomatoes with their juices, black beans, and kidney beans. Stir well to combine.
- Pour in vegetable broth and bring to a gentle simmer while stirring occasionally.
- Lower the heat and let it simmer uncovered for about 30 minutes to meld flavors.
- Season to taste with salt and pepper if desired. Top with fresh cilantro before serving.
Notes
- Customize by adding corn or other veggies you have on hand.
- For added spice, include jalapeños or cayenne pepper during cooking.
- This chili stores well; refrigerate in airtight containers for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg