Ingredients
Scale
- 1 can kidney beans
- 1 can black beans
- 1 can diced tomatoes
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream, fresh cilantro
Instructions
- Chop the onion and bell pepper, and mince the garlic.
- In a large pot, sauté the onion and bell pepper until soft.
- Add the garlic, chili powder, cumin, salt, and pepper; cook for an additional minute.
- Stir in the canned beans and tomatoes.
- Bring to a simmer and let cook for at least 15 minutes, stirring occasionally.
- Adjust seasoning to taste and serve with your choice of toppings.
Notes
Feel free to add any other veggies or spices you have on hand for customizing. This chili freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg