Ingredients and Weight:
- 2 tablespoons olive oil
- 1 onion, chopped (1 cup)
- 2 bell peppers, chopped (2 cups)
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cans (15 ounces each) black beans, rinsed and drained
- 3 cans (15 ounces each) kidney beans, rinsed and drained
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and garlic and cook until softened, about 5 minutes.
- Stir in cumin, chili powder, oregano, salt, and black pepper.
- Add black beans, kidney beans, vegetable broth, diced tomatoes, and corn. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir in fresh cilantro and serve immediately or store in the refrigerator for later use.
Nutritional Information:
- Calories: 210
- Fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 420mg
- Carbohydrates: 35g
- Fiber: 10g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Hearty and flavorful
- Rich in vegetables and protein
- Mild heat level
- Suitable for vegetarians and vegans
User Comments:
- "This chili is amazing! It's so flavorful and filling, and I love that it's not too spicy."
- "I'm a huge fan of chili, and this veggie version is just as good as the traditional meat-based version."
- "I love how easy this chili is to make. It's perfect for a quick and healthy meal."
- "This chili is the perfect comfort food for a cold winter night."
- "I love that this chili is made with fresh vegetables. It makes it so much more flavorful."
Special Precautions and Tips:
- For a spicier chili, add more chili powder or red pepper flakes to taste.
- If you don't have vegetable broth, you can use water instead.
- You can also add other vegetables to this chili, such as chopped carrots, celery, or zucchini.
- This chili is a great make-ahead meal. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
