Mexican Chili Beans

Get ready to savor the bold, vibrant flavors of Mexican Chili Beans—a hearty, plant-based recipe perfect for busy weeknight dinners or cozy gatherings. This dish combines tender black and pinto beans with a colorful medley of sautéed vegetables, including bell peppers and spicy jalapeño, all simmered in a rich tomato base infused with smoky paprika, chili powder, and earthy cumin. Quick to prepare in just 45 minutes, this one-pot wonder is versatile enough to serve with rice, tortillas, or cornbread, making it ideal for meat-free meals or meal prepping. Finished with optional garnishes like fresh cilantro and tangy lime wedges, this easy chili is a crowd-pleaser packed with protein, fiber, and Southwestern-inspired flavor.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small jalapeño pepper, minced (remove seeds for less heat)
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 15 ounces cooked or canned black beans, drained and rinsed
• 15 ounces cooked or canned pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté for 3-4 minutes, or until the onion becomes translucent.

Step 3

Add the minced garlic, red bell pepper, green bell pepper, and jalapeño pepper. Cook for another 5 minutes, stirring frequently, until the vegetables are softened.

Step 4

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 5

Add the canned diced tomatoes, black beans, pinto beans, and vegetable broth. Stir well to combine.

Step 6

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until the spices are evenly distributed.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with chopped fresh cilantro and lime wedges, if desired. Pair with rice, tortillas, or cornbread for a complete meal.

Nutrition Facts

Serving size	2665.5 grams (2665.5g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 60.20g	77%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 10.20g
Cholesterol 16mg	5%
Sodium 5650mg	246%
Total Carbohydrate 247.50g	90%
Dietary Fiber 86.80g	310%
Total Sugars 49.80g
Protein 67.80g	136%

Vitamin D 0IU	0%
Calcium 822mg	63%
Iron 28mg	154%
Potassium 5699mg	121%

*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: 30.0%

Protein: 15.0%

Carbs: 54.9%