Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- 2 tablespoons olive oil
Instructions
- Chop the onions and garlic to create a flavorful base.
- Heat olive oil in a large pot and sauté onions and garlic until translucent, then add bell peppers and carrots, and cook until tender.
- Add diced tomatoes, black and kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and simmer on low heat for about 30 minutes.
- Serve the chili in bowls, garnished with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The chili can be frozen for up to 3 months; reheat thoroughly before serving.
- This recipe is naturally vegetarian, making it a great plant-based option!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg