Ingredients and Weight: - 1 large onion, chopped (200g) - 2 large bell peppers (red and yellow), chopped (400g) - 2 jalapeño peppers, seeded and minced (40g) - 4 cloves garlic, minced (16g) - 2 (15-ounce) cans black beans, rinsed and drained (840g) - 2 (15-ounce) cans kidney beans, rinsed and drained (840g) - 2 (15-ounce) cans diced tomatoes, undrained (1350g) - 1 (15-ounce) can tomato sauce (439g) - 1 (15-ounce) can corn, drained (425g) - 1 cup vegetable broth (240ml) - 1 tablespoon chili powder (15g) - 1 tablespoon ground cumin (10g) - 1 teaspoon dried oregano (5g) - 1 teaspoon sugar (5g) - Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Difficulty Level: 2/5 (Easy)
Preparation Method Steps: 1. Heat a large pot over medium heat. 2. Add the onion, bell peppers, jalapeños, and garlic. Cook until softened, about 5 minutes. 3. Stir in the black beans, kidney beans, tomatoes, tomato sauce, corn, vegetable broth, chili powder, cumin, oregano, sugar, salt, and black pepper. 4. Bring to a boil, then reduce heat and simmer for 60 minutes, stirring occasionally.
Nutritional Information: Per serving (1 cup): - Calories: 300 - Protein: 15g - Fat: 5g - Carbohydrates: 45g - Fiber: 10g
Dish Characteristics: - Rich, savory, and flavorful - Vegetarian-friendly - Perfect for summer gatherings - Easy to make and adaptable
User Comments: - "This chili is so delicious and satisfying. It's the perfect comfort food for a summer night." - "I love that this chili is vegetarian, but it still has a lot of flavor. It's a great way to get your vegetables in." - "This chili is easy to make and it's always a hit with my family and friends."
Special Precautions and Tips: - If you don't like spicy food, omit the jalapeños or use less. - You can add other vegetables to this chili, such as zucchini, squash, or mushrooms. - Serve with your favorite toppings, such as shredded cheese, sour cream, and diced avocado.