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5
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Bean Chili
The heartiest meat-free chili recipe! Use four different kinds of canned beans in this comfort food classic with peppers, corn, and tomatoes.
Course
Soups
Cuisine
American
Keyword
bean chili
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
359
kcal
Author
Stacie Vaughan
Equipment
Wooden spoon
Cutting board
Dutch oven
Ingredients
1
tbsp
vegetable oil
1
sweet onion
chopped
1
green pepper
chopped
2
cloves
garlic
minced
3
tbsp
chili powder
1
can
diced tomatoes
28oz can
2
tbsp
tomato paste
1
can
tomato sauce
690ml can
1
can
kidney beans
540ml can, drained
1
can
black beans
540ml can, drained
1
can
pinto beans
540ml can, drained
1
cannellini beans
540ml can, drained
1
can
corn
341ml can
salt and pepper
to taste
US Customary
-
Metric
Instructions
Heat vegetable oil in a large pot over medium heat. Add onions, garlic and green pepper and cook for 5 to 6 minutes, or until vegetables are softened.
Stir in chili powder. Add diced tomatoes, tomato sauce, tomato paste, beans and corn. Season with salt and pepper.
Bring to a boil. Reduce heat to low. Cover. Simmer for 30 minutes. Serve with plain Greek yogurt, if desired.
Nutrition
Serving:
1
g
|
Calories:
359
kcal
|
Carbohydrates:
65
g
|
Protein:
20
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
1534
mg
|
Fiber:
20
g
|
Sugar:
12
g