Mexican Bean Hotpot

Dive into a bowl of comfort with this hearty and flavorful Mexican Bean Hotpot—a protein-packed, plant-based recipe that's perfect for cozy weeknight dinners or meal prep. Brimming with vibrant ingredients like black beans, kidney beans, sweetcorn, and colorful bell peppers, this one-pot wonder is gently spiced with smoky paprika, ground cumin, and a touch of chili for a satisfying kick. Simmered in a robust tomato and vegetable stock base, each spoonful is infused with Mexican-inspired goodness. Ready in just 45 minutes, this easy recipe is both wholesome and budget-friendly, making it an ideal choice for vegans, vegetarians, or anyone seeking a nutritious, crowd-pleasing meal. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 0.5 teaspoon crushed chili flakes
• 400 grams (drained) canned black beans
• 400 grams (drained) canned kidney beans
• 800 grams canned chopped tomatoes
• 500 milliliters vegetable stock
• 150 grams (frozen or canned, drained) sweetcorn
• 2 tablespoons (chopped, plus extra for garnish) fresh cilantro (or coriander)
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 sliced into wedges lime

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced red and green bell peppers to the pot. Cook for 5-6 minutes until slightly softened.

Step 5

Sprinkle in the ground cumin, smoked paprika, chili powder, and crushed chili flakes. Stir well to coat the vegetables in the spices.

Step 6

Add the canned black beans, canned kidney beans, and chopped tomatoes. Stir to combine.

Step 7

Pour in the vegetable stock and bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover, and let the hotpot simmer for 20 minutes, stirring occasionally.

Step 9

Stir in the sweetcorn and chopped fresh cilantro. Cook for another 5 minutes to heat through.

Step 10

Season the hotpot with salt and black pepper, adjusting as necessary.

Step 11

Serve the hotpot in bowls, garnished with extra cilantro and lime wedges on the side.

Nutrition Facts

Serving size	2885.1 grams (2885.1g)

Amount per serving	% Daily Value*
Calories	1970

Total Fat 42.20g	54%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 6994mg	304%
Total Carbohydrate 327.00g	119%
Dietary Fiber 99.30g	355%
Total Sugars 63.40g
Protein 94.70g	189%

Vitamin D 0IU	0%
Calcium 719mg	55%
Iron 38mg	213%
Potassium 7343mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.4%

Protein: 18.3%

Carbs: 63.3%