Ingredients
Scale
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 3 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
Instructions
- In a large pot over medium heat, heat olive oil. Add diced onion and bell pepper; sauté until softened.
- Stir in minced garlic, cumin, and chili powder; cook for another 1-2 minutes.
- Add kidney beans, black beans, and diced tomatoes with their juices; mix well.
- Pour in vegetable broth to reach desired consistency; stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for at least 30 minutes.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg