Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large bell pepper (red or yellow), chopped
- 2 tbsp chili powder
- 2 tsp ground cumin
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and sugar to taste (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Gather all your ingredients and chop the onions and bell peppers.
- In a large pot over medium heat, drizzle olive oil and sauté the onions until translucent.
- Add bell peppers and cook for about five minutes until softened.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add chili powder and cumin to coat the vegetables.
- Combine black beans, kidney beans, diced tomatoes (with juice), and vegetable broth; bring to a gentle simmer.
- Let simmer uncovered for 20-30 minutes to meld flavors.
- Taste and adjust seasoning with salt or sugar if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg