Quick Black Bean Vegetable Chili
A fast and hearty black bean chili packed with vegetables, providing a low-calorie, high-protein meal perfect for busy weeknights.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
65g carbs
7g fat
Ingredients
For 4 servings
- 3 cups black beans
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 3 cloves garlic
- 1 15 oz can canned diced tomatoes
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1/4 cup cilantro
Instructions
- 1
Rinse and drain the black beans.
- 2
Chop the red bell pepper, green bell pepper, and onion into small pieces.
- 3
Mince the garlic cloves.
- 4
Heat olive oil in a large pot over medium heat.
- 5
Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.
- 6
Add the red and green bell peppers, and sauté for an additional 3 minutes.
- 7
Stir in the chili powder and cumin, cooking for 1 minute to enhance flavors.
- 8
Add the black beans, canned diced tomatoes (with juice), and frozen corn to the pot.
- 9
Stir to combine, then season with salt and black pepper to taste.
- 10
Simmer the chili on low heat for about 10 minutes, stirring occasionally until heated through.
- 11
Garnish with fresh cilantro before serving.
Cook it this week.
NeatEat plans Quick Black Bean Vegetable Chili — and the rest of your week — around your budget, groceries included.