Quick High-Protein Vegan Kidney Bean Chili
A hearty and protein-packed vegan kidney bean chili that's quick to prepare and perfect for a nutritious meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
55g carbs
7g fat
Ingredients
For 4 servings
- 3 cups canned kidney beans
- 2 cups canned diced tomatoes
- 1 green bell pepper
- 1 red onion
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup water
Instructions
- 1
Drain and rinse the canned kidney beans.
- 2
Dice the green bell pepper and red onion.
- 3
In a large pot, heat olive oil over medium heat.
- 4
Add diced onion and bell pepper to the pot, cooking for 3-4 minutes until they start to soften.
- 5
Stir in chili powder, cumin, garlic powder, salt, and black pepper, cooking for another minute until fragrant.
- 6
Add diced tomatoes, kidney beans, and water to the pot, stirring to combine.
- 7
Bring the mixture to a simmer and add frozen corn kernels.
- 8
Cook for 10 minutes, stirring occasionally, until heated through and flavors have melded.
- 9
Taste and adjust seasoning as necessary before serving.
Cook it this week.
NeatEat plans Quick High-Protein Vegan Kidney Bean Chili — and the rest of your week — around your budget, groceries included.