Description
This hearty Bean & Vegetable Chili is a comforting, flavorful dish packed with protein and veggies. Featuring kidney beans, black beans, corn, bell pepper, and a savory blend of spices simmered in tomato and vegetable broth, this chili is perfect for a cozy meal that’s both nutritious and satisfying. It’s easy to prepare and makes a great option for vegetarians and anyone looking to enjoy a warm, wholesome bowl of chili.
Ingredients
Scale
Beans & Vegetables
- 2 cups kidney beans, cooked
- 2 cups black beans, cooked
- 1 cup corn, frozen
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
Spices & Seasoning
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat the pot: Heat a large pot over medium heat to prepare for sautéing your vegetables, ensuring the flavors will develop well.
- Sauté aromatics: Add the chopped onion and bell pepper to the pot and sauté until they become soft and fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to release its aroma without burning.
- Mix spices: Sprinkle in the chili powder, cumin, and paprika, stirring well to coat the vegetables and toast the spices for enhanced flavor.
- Combine ingredients: Pour in the diced tomatoes, vegetable broth, cooked kidney beans, black beans, frozen corn, and season with salt and pepper. Stir to combine everything evenly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Serve: Ladle the hot chili into bowls and enjoy immediately as a comforting, nutritious meal.
Notes
- You can substitute the kidney and black beans with canned beans; just be sure to drain and rinse them.
- For a spicier chili, add a pinch of cayenne pepper or some diced jalapeños along with the spices.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.
- This chili is naturally gluten-free and vegetarian-friendly.
- Serve with toppings like sour cream, shredded cheese, or chopped cilantro if desired.
