Spicy Kidney Bean Chili
A quick and hearty vegan chili with kidney beans, packed with protein and flavor, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
340
Calories
Macros · per serving
31g protein
58g carbs
5g fat
Ingredients
For 4 servings
- 3 cups kidney beans
- 1 onion
- 2 cloves garlic
- 1 green bell pepper
- 1 cup canned diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Chop the onion and green bell pepper. Mince the garlic.
- 3
Add the onion, garlic, and green bell pepper to the pot. Sauté for 3-4 minutes until softened.
- 4
Stir in chili powder, cumin, and coriander. Cook for another minute until the spices are fragrant.
- 5
Add kidney beans, canned diced tomatoes, and vegetable broth. Stir well to combine.
- 6
Season with salt and black pepper to taste.
- 7
Bring to a simmer and cook for 10 minutes to allow flavors to meld, stirring occasionally.
- 8
Serve hot, garnished with your choice of fresh herbs if desired.
Cook it this week.
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