Spicy Bean Chili

Enjoy a warm, savory bowl of Spicy Bean Chili, rich in protein and fiber. This vegan-friendly dish combines black beans, kidney beans, and a selection of vegetables, all simmered with a blend of spices. It’s a versatile dish, excellent on its own or with toppings like sour cream and cilantro. Ideal for those chilly evenings, it offers both nutrients and indulgence without the need for meat. Each spoonful promises a burst of flavors that cater to vegetarians and meat-lovers alike.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn kernels
• 1 cup vegetable broth
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Once hot, sauté chopped onions and red bell peppers until they start to soften, about 5 minutes.
3. Add minced garlic, chili powder, cumin, and paprika, cooking until the mixture becomes fragrant, around 2 minutes.
4. Stir in the black beans, kidney beans, diced tomatoes, corn, and vegetable broth.
5. Bring the chili to a boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes, stirring occasionally.
6. Adjust seasoning as needed, adding a little more chili powder or cumin for an extra kick.
7. Serve the chili warm with optional garnishes like vegan sour cream, chopped cilantro, or shredded vegan cheese.

Keywords: Dinner, Chili, Spicy, Comfort Food, Hearty

Spice Rack: Chili Powder, Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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