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bean chili

bean chili

This hearty bean chili is a comforting dish, perfect for cold days or a satisfying meal any time of the year. Rich in flavor and packed with protein from the beans, it will surely please both vegetarians and meat-lovers alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 People
Calories 220 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 chopping board
  • 1 sharp knife
  • 1 measuring cups and spoons
  • 1 can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add diced onion and sauté for about 5 minutes until translucent.
  • Stir in minced garlic, bell pepper, and carrots. Cook for another 5 minutes until slightly softened.
  • Add zucchini, kidney beans, black beans, diced tomatoes (with juices), and vegetable broth to the pot. Mix well.
  • Season the mixture with chili powder, ground cumin, smoked paprika, salt, and pepper. Stir to combine.
  • Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
  • Taste and adjust seasoning if necessary. Serve hot with optional toppings if desired.
  • For extra heat, you can add chopped jalapeños or a dash of cayenne pepper.
  • If you prefer a thicker chili, allow it to simmer uncovered for an additional 10 minutes.
  • This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.

Notes

For extra heat, you can add chopped jalapeños or a dash of cayenne pepper.
If you prefer a thicker chili, allow it to simmer uncovered for an additional 10 minutes.
This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.