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Easy Bean Chilli Recipe

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Description

Are you looking for a simple and delicious vegetarian meal that can be whipped up in no time? Then look no further than this easy bean chilli recipe! Made with a variety of beans and spices, this hearty dish is perfect for a cozy night in or a quick weeknight dinner.

Prep Time

Preparation for this recipe takes around 15 minutes.

Cook Time

Cooking time for this recipe is around 30 minutes.

Ingredients

The following ingredients are required:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cans kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable broth

Equipment

To make this recipe, you will need the following equipment:
  • A large pot
  • A wooden spoon
  • A can opener
  • A knife
  • A cutting board

Method

1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. 3. Add the bell peppers and sauté for an additional 2-3 minutes. 4. Add the drained and rinsed kidney beans, black beans, and pinto beans to the pot. 5. Add the can of diced tomatoes to the pot. 6. Add the chili powder, cumin, paprika, salt, and black pepper to the pot. 7. Stir all of the ingredients together until well combined. 8. Add the vegetable broth to the pot and stir again. 9. Bring the mixture to a simmer and let cook for 20-25 minutes, until the flavors have melded together and the chili has thickened to your liking. 10. Serve hot and enjoy!

Notes

This recipe is very versatile, so feel free to adjust the spices and ingredients to your liking. If you prefer a spicier chili, add more chili powder or a dash of cayenne pepper. If you want to add some extra vegetables, try tossing in some diced zucchini or corn.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 198
  • Protein: 10g
  • Fat: 3g
  • Carbohydrates: 36g
  • Fiber: 12g

Recipes FAQ

Can I use different types of beans?

Absolutely! This recipe is very flexible, so feel free to use any type of beans you like. Chickpeas, white beans, and navy beans would all be great options.

Can I make this recipe in advance?

Yes, you can make this recipe in advance and store it in the fridge for up to 4 days. Simply reheat it on the stove or in the microwave before serving.

Can I freeze this recipe?

Yes, you can freeze this recipe for up to 3 months. Simply let it cool completely, then transfer it to an airtight container or freezer bag and freeze. To reheat, let it thaw in the fridge overnight, then reheat on the stove or in the microwave.

Recipe Tips

- For an extra burst of flavor, try adding a dollop of sour cream or a sprinkle of shredded cheddar cheese on top of each serving. - This recipe is great for meal prep – make a big batch at the beginning of the week and portion it out for easy lunches or dinners. - If you're short on time, you can use canned diced onions and minced garlic instead of chopping them yourself. - Leftovers can be used in a variety of ways – try serving the chili over baked potatoes, or using it as a topping for nachos.

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