Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
2 cans (15 oz each) diced tomatoes
2 cans (15 oz each) beans (black, kidney, or pinto), drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt to taste
1/2 cup vegetable broth or water
Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onions and garlic until soft (about 5 minutes).
3. Add chopped bell pepper and cook for another 2–3 minutes.
4. Stir in diced tomatoes, drained beans, and all spices. Mix well.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low, cover partially, and simmer for 40 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Let chili rest 10 minutes before serving. Top with desired garnishes.
Notes
Use a mix of beans for texture and flavor.
Rinse canned beans to reduce sodium and starch.
Add corn, zucchini, or sweet potato for extra depth.
Leftovers taste better the next day and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg