Description
Warm, bold, and nourishing, this bean chili is a hearty, plant-forward classic that’s quick to prepare and endlessly customizable. Perfect for weeknights or game day gatherings.
Ingredients
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
3 tbsp tomato paste
1 can black beans, rinsed and drained
1 can kidney beans (or pinto beans)
1 can diced tomatoes (fire-roasted if possible)
1 cup vegetable broth
Spices: cumin, chili powder, smoked paprika
Optional: corn, jalapeños, chopped spinach, unsweetened cocoa powder
Instructions
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté for 5–7 minutes until soft and aromatic.
2. Stir in tomato paste and spices. Let it cook for 2 more minutes to toast the spices and deepen flavor.
3. Add beans, tomatoes, and vegetable broth. Bring to a boil, then reduce to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
4. Taste and adjust seasoning. Serve hot with toppings like chopped cilantro, sour cream, avocado, or crushed tortilla chips.
Notes
Try creative toppings like Greek yogurt, lime wedges, or crushed nuts. Spoon over cornbread waffles for a fun twist.
Store in fridge up to 5 days or freeze flat in zip-seal bags.
Boost flavor with miso, soy sauce, chipotle in adobo, or a splash of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean chili, vegetarian, vegan, comfort food, easy dinner