Smoky Three-Bean Chili
An easy American soup, Smoky Three-Bean Chili takes about 45 minutes and makes 6 servings. Kidney beans, black beans and pinto beans carry the flavour. The cooking is mostly simmering and sautéing. It is vegan, vegetarian and gluten-free. It is on the lighter side, at about 320 calories and 18 g of protein per serving.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
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Ingredients
For 6 servings
- 400 gkidney beans
- 400 gblack beans
- 400 gpinto beans
- 400 gcanned diced tomatoes
- 1onion
- 2bell peppers
- 4 clovesgarlic
- 2 tbspchipotle peppers in adobo
- 2 tbspchili powder
- 1 tbspground cumin
- 250 mlvegetable broth
- 2 tbspolive oil
Instructions
- Heat olive oil in a large pot over medium heat. Dice the onion and bell pepper, and mince the garlic. Sauté for 5 minutes until softened.
- Add the chili powder, ground cumin, and chopped chipotle peppers in adobo. Stir for 1 minute until fragrant and the vegetables are coated.
- Drain and rinse all three types of beans. Add the kidney beans, black beans, and pinto beans to the pot along with the canned diced tomatoes and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until thick and the flavors are well combined. Season with salt and serve.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 18 g
- Fat
- 6 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- Diet: vegan, vegetarian, gluten-free
- In cookbook: Soups, Stews & Chilis
