Hearty Chilli Beans

Warm up with a comforting bowl of Hearty Chilli Beans, a robust and flavorful vegetarian dish that's perfect for cozy dinners or meal prepping. Packed with protein-rich kidney and black beans, this recipe features a vibrant medley of sautéed onions, garlic, and colorful bell peppers simmered in a rich, spiced tomato base. A winning combination of chili powder, cumin, and oregano creates layers of smoky, zesty flavor that will leave you reaching for seconds. Ready in just one hour, this wholesome chili is as easy to prepare as it is delicious. Serve it up with a sprinkle of fresh cilantro and a squeeze of lime for a bright finish, or pair it with your favorite cornbread for the ultimate comfort meal. Whether you're a plant-based eater or simply looking for a nutritious, one-pot weeknight dinner, this hearty chili is sure to hit the spot!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onions, chopped
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional)
• 4 wedges lime wedges for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté for about 5 minutes until they are translucent.

Step 3

Stir in the minced garlic and cook for about 1 minute until fragrant.

Step 4

Add the diced red and green bell peppers to the pot and cook for another 5 minutes until they begin to soften.

Step 5

Stir in the ground cumin, chili powder, and dried oregano, mixing well to coat the vegetables.

Step 6

Pour in the canned diced tomatoes and tomato paste, stirring to combine.

Step 7

Add the drained and rinsed kidney beans and black beans to the pot, followed by the vegetable broth.

Step 8

Season with salt and black pepper, stirring the mixture well.

Step 9

Bring the chilli beans to a simmer, then reduce heat to low and cover the pot.

Step 10

Let the chilli beans cook on a gentle simmer for about 30 minutes, stirring occasionally to prevent sticking.

Step 11

Taste and adjust seasoning if necessary, adding more salt or spices as desired.

Step 12

Serve the chilli beans hot, garnished with freshly chopped cilantro and lime wedges on the side, if using.

Nutrition Facts

Serving size	(2464.5g)

Amount per serving	% Daily Value*
Calories	1687.6

Total Fat 60.7g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 10.2g
Cholesterol 15.9mg	0%
Sodium 5521.2mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 79.1g	0%
Total Sugars 48.4g
Protein 67.0g	0%

Vitamin D 0IU	0%
Calcium 742.6mg	0%
Iron 30.4mg	0%
Potassium 5618.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 15.4%

Carbs: 53.2%