Description
A hearty and flavorful gluten-free chili made with a variety of beans and spices, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper and carrot, cook for another 5 minutes.
- Stir in the kidney beans, black beans, diced tomatoes, and vegetable broth.
- Add chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot, garnished with your choice of toppings.
Notes
- Feel free to add more vegetables like zucchini or corn.
- Adjust the spice level by adding more chili powder or jalapeños.
- This chili can be made ahead of time and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg