Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 cup bell peppers (mixed colors), chopped
- 1 medium yellow onion, chopped
- 3–4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp chili powder
- Fresh cilantro for garnish (optional)
Instructions
- Chop onion and bell peppers into small pieces.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add minced garlic for another minute.
- Stir in the chopped bell peppers, black beans, and diced tomatoes. Cook for 2-3 minutes.
- Sprinkle in cumin and chili powder; stir well to coat all ingredients.
- Add vegetable broth to cover; bring to a boil, then reduce heat and simmer for 20-30 minutes.
- After simmering, taste your chili and adjust seasonings as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg