Ingredients
Scale
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced (mix of red and yellow)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika (smoked preferred)
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
- Optional: Fresh cilantro and lime juice for garnish
Instructions
- 1. **Prep the Vegetables**: Dice the onion and bell peppers; mince the garlic.
- 2. **Sauté Aromatics**: Heat olive oil in a large pot over medium heat. Add onions; cook until translucent. Stir in garlic until fragrant.
- 3. **Add Vegetables**: Mix in bell peppers; sauté until slightly softened.
- 4. **Incorporate Spices**: Sprinkle chili powder, cumin, and paprika over veggies; stir well.
- 5. **Combine Ingredients**: Add kidney beans, black beans, diced tomatoes (with juices), and vegetable broth. Mix thoroughly.
- 6. **Simmer**: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 30 minutes to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg