Description
A comforting and simple chili packed with beans and vegetables, perfect for weeknight dinners.
Ingredients
- 2 cups kidney beans, cooked
- 2 cups black beans, cooked
- 1 cup corn, frozen or fresh
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 oz
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add the chopped onion and bell pepper. Sauté until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute.
- Add the chili powder, cumin, and paprika. Stir well.
- Toss in the diced tomatoes, vegetable broth, kidney beans, black beans, corn, salt, and pepper. Mix thoroughly.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot and add any desired toppings.
Notes
Feel free to substitute beans or add any leftover veggies you have. For added flair, top with cheese or avocado.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican