Ingredients
- Black beans
- Kidney beans
- Diced tomatoes
- Bell peppers
- Onion
- Garlic
- Vegetable broth
- Chili powder
- Cumin
- Olive oil
Instructions
- Chop the onion, bell peppers, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Stir in chopped bell peppers, chili powder, and cumin. Cook for 3-4 minutes until the peppers soften.
- Add drained black beans, kidney beans, diced tomatoes (with juices), and vegetable broth to the pot. Mix well.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes. Taste and adjust seasoning if needed.
- Stir in fresh cilantro (optional) before serving hot with toppings like avocado or tortilla chips.
Notes
- For added spice, include jalapeños or use spicy chili powder.
- Feel free to swap in seasonal vegetables for variation.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup / 240g
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg