Ingredients
Scale
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup bell peppers, chopped (red or yellow)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup corn (frozen or canned)
- 2 tsp cumin powder
- 2 tsp chili powder
- 4 cups vegetable broth (low-sodium recommended)
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- 1. Prep your ingredients by chopping onions and bell peppers; gather canned beans and tomatoes.
- 2. Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until softened.
- 3. Add minced garlic and sauté for about 30 seconds until fragrant.
- 4. Stir in kidney beans, black beans, corn, diced tomatoes (with juices), cumin powder, and chili powder; mix well.
- 5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for about 20 minutes.
- 6. Taste and adjust seasoning as needed; squeeze fresh lime juice over the top before serving.
Notes
- For added depth of flavor, consider incorporating other vegetables like zucchini or carrots.
- This chili is great for meal prep and can be stored in the fridge for up to five days or frozen for easy meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg