Spicy Two Bean Chili

Warm up with a hearty bowl of Spicy Two Bean Chili, a flavorful, plant-based dish that packs a punch of heat and vibrant spices. This one-pot wonder combines tender black beans and kidney beans with a medley of sautéed vegetables, including red bell pepper, jalapeño, and onion, all simmered in a robust tomato and vegetable broth base infused with chili powder, smoked paprika, and cayenne. Sweet pops of frozen corn and the fresh zest of lime wedges balance the spice, while a garnish of chopped cilantro adds a refreshing finish. Perfect for weeknight dinners, this quick and easy chili is ready in under an hour, serving up a satisfying, protein-packed meal that’s both vegan and gluten-free. Ideal for meal prepping or cozy gatherings, it’s a guaranteed crowd-pleaser that will leave everyone asking for more!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large (diced) yellow onion
• 1 large (diced) red bell pepper
• 1 small (finely chopped) jalapeño
• 3 large (minced) garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces (drained and rinsed) canned black beans
• 15 ounces (drained and rinsed) canned kidney beans
• 1 cup frozen corn
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 large (cut into wedges for serving) lime

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, and chopped jalapeño. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables evenly with the spices.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.

Step 6

Add the black beans, kidney beans, and frozen corn to the pot. Stir everything together.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 8

Taste and adjust seasonings as needed, adding more salt or spice if desired.

Step 9

Ladle the chili into bowls and top with chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(2741.8g)

Amount per serving	% Daily Value*
Calories	2216.0

Total Fat 65.1g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 15.9mg	0%
Sodium 7312.9mg	0%
Total Carbohydrate 328.6g	0%
Dietary Fiber 111.2g	0%
Total Sugars 51.5g
Protein 95.8g	0%

Vitamin D 0IU	0%
Calcium 848.8mg	0%
Iron 41.8mg	0%
Potassium 7229.4mg	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: 25.7%

Protein: 16.8%

Carbs: 57.6%