Two Bean Chili

Warm up your weeknight dinners with this hearty and wholesome Two Bean Chili, a plant-based comfort dish that's as satisfying as it is nutritious. Packed with robust flavors, this recipe combines tender red kidney beans and black beans with a medley of sautéed vegetables, diced tomatoes, and a bold blend of chili powder, cumin, and smoked paprika. Ready in just 45 minutes, including prep time, this one-pot wonder is a breeze to make and perfect for busy households. It's versatile too—top it with fresh cilantro and a dollop of sour cream for a creamy finish, or keep it vegan-friendly with a splash of lime. Whether you're meal prepping or serving a cozy family dinner, this protein-packed, gluten-free chili will quickly become a staple in your recipe rotation.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large bell pepper, diced (any color)
• 1 medium carrot, peeled and diced
• 3 cloves garlic cloves, minced
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (28 oz) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 as desired sour cream or yogurt (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, bell pepper, and carrot to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the kidney beans, black beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.

Step 6

Bring the chili to a gentle simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.

Step 7

After 20 minutes, taste and adjust seasoning as needed.

Step 8

Remove from the heat and let the chili rest for 5 minutes before serving.

Step 9

Ladle the chili into bowls and garnish with freshly chopped cilantro, sour cream, or yogurt, if desired.

Nutrition Facts

Serving size	2663.7 grams (2663.7g)

Amount per serving	% Daily Value*
Calories	1643

Total Fat 44.10g	57%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 4.10g
Cholesterol 15mg	5%
Sodium 3923mg	171%
Total Carbohydrate 253.70g	92%
Dietary Fiber 77.10g	275%
Total Sugars 56.40g
Protein 72.80g	146%

Vitamin D 0IU	0%
Calcium 604mg	46%
Iron 27mg	149%
Potassium 6104mg	130%

*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: 23.3%

Protein: 17.1%

Carbs: 59.6%