Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth (500 ml)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the bell peppers and carrots, cooking for about 5 minutes until they are tender.
- Stir in the kidney beans, black beans, diced tomatoes, and vegetable broth.
- Mix in the chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add more vegetables like zucchini or corn for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: vegetarian chili, healthy meal, easy recipe