Ingredients
Scale
- 2 (14 oz) cans crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chopped bell peppers (red, green, or yellow)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Sour cream or avocado for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and bell peppers; sauté for about 5 minutes until softened.
- Add minced garlic, chili powder, and cumin. Stir continuously for about 1 minute until fragrant.
- Pour in the canned crushed tomatoes with their juices; stir well to combine.
- Add the kidney beans, black beans, and vegetable broth. Mix thoroughly to create a thick stew-like consistency.
- Bring to a gentle boil then reduce heat. Simmer uncovered for 20-30 minutes until thickened, stirring occasionally.
- Taste the chili and adjust seasonings as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg