Description
Smoky Kidney Bean Chili is a comforting dish that combines hearty kidney beans with a delightful blend of spices, creating an irresistible smoky flavor. Perfect for chilly evenings or game day gatherings, this chili offers warmth and satisfaction in every bowl. Easy to prepare and endlessly adaptable, it’s a crowd-pleaser that brings friends and family together around the table.
Ingredients
Scale
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) fire-roasted tomatoes
- 1 bell pepper (red or yellow), chopped
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and chopped bell pepper; cook until softened.
- Stir in chili powder, smoked paprika, cumin, salt, and pepper; cook for another minute.
- Pour in the kidney beans and fire-roasted tomatoes, stirring to combine.
- Add vegetable broth to cover ingredients; bring to a simmer.
- Reduce heat and let it cook uncovered for 30 minutes, stirring occasionally.
- Before serving, stir in lime juice and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg