Quick Black Bean Chili with Corn and Peppers
This quick black bean chili is packed with protein and flavor, featuring hearty beans, sweet corn, and fresh bell peppers for a satisfying vegan meal.
5 min
Prep
15 min
Cook
4
Serves
310
Calories
Macros · per serving
31g protein
55g carbs
5g fat
Ingredients
For 4 servings
- 3 cups canned black beans
- 1 cup canned diced tomatoes
- 1 cup frozen corn
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the canned black beans and set aside.
- 2
Dice the red and green bell peppers and onion. Mince the garlic.
- 3
In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent, about 3 minutes.
- 4
Add the diced bell peppers to the pot and cook for an additional 2 minutes.
- 5
Stir in the chili powder, ground cumin, and paprika, and cook for 1 minute to release the spices' flavors.
- 6
Add the black beans, diced tomatoes, and frozen corn to the pot. Stir to combine.
- 7
Season with salt and black pepper to taste.
- 8
Bring the mixture to a simmer and cook for 5-7 minutes until heated through, allowing the flavors to meld.
- 9
Serve hot.
Cook it this week.
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