Ingredients
Scale
- 1 can black beans (15 oz)
- 1 can kidney beans (15 oz)
- 1 cup bell peppers (diced, mixed red and green)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 can diced tomatoes (15 oz)
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
Instructions
- Prepare your ingredients by washing and chopping the vegetables and rinsing the canned beans.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes), then add minced garlic for another minute.
- Add diced bell peppers and cook until softened (around 3 minutes).
- Stir in both types of beans and canned diced tomatoes (do not drain), mixing well.
- Pour in vegetable broth and chili powder; bring to a gentle boil before reducing heat to simmer for 20 minutes.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg