Smoky Southwest Bean Chili
Whip up a hearty and flavor-packed Smoky Southwest Bean Chili that’s both comforting and invigorating. Featuring a medley of spices, smoky chipotle, and a variety of beans, this bowl of goodness is perfect for warming chilly evenings or gathering friends for a laid-back feast. Packed with protein and fiber, it’s a nutritious delight that even vegans will love!
ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1-2 chipotle peppers in adobo sauce, minced
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for serving)
steps
- 1.
Heat the olive oil in a large pot over medium heat.
- 2.
Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- 3.
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4.
Add the black beans, kidney beans, diced tomatoes, and vegetable broth.
- 5.
Sprinkle in the chili powder, cumin, smoked paprika, and chipotle peppers; stir well.
- 6.
Bring the mixture to a simmer and let it cook uncovered for 20-30 minutes, stirring occasionally.
- 7.
Season with salt and pepper to taste, then add the corn and cook for another 5 minutes.
- 8.
Serve hot, garnished with fresh cilantro and diced avocado.
