bean chili
This hearty bean chili is a comforting and nutritious meal, packed with flavors and delightful textures. It's perfect for warming up on a chilly day or serving to a crowd. Ideal for vegetarians and great for meal prep!
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 cup corn kernels (fresh or canned)
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook for about 5 minutes until softened.
- Stir in the minced garlic, diced bell pepper, and diced carrots. Cook for another 5-7 minutes, until the vegetables start to soften.
- Add the black beans, kidney beans, diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Pour in the vegetable broth and corn kernels. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally.
- Taste the chili and adjust seasoning if necessary. Let it simmer a little longer if you prefer a thicker consistency.
- Serve hot with your choice of optional toppings.
Notes
This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Feel free to customize the beans or add cooked ground meat if desired. Adding jalapeños will give it an extra kick if you like spice!
Pair with cornbread or rice for a complete meal.