Hearty Vegetarian Chili with Kidney Beans and Spices

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming, budget-friendly chili packed with kidney beans, seasonal vegetables, and smoky spices. This Southwestern-inspired vegan recipe, ready in about 55 minutes, pairs kidney beans, onion, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Southwestern cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion, bell pepper, and carrot. Sauté for 5 minutes until softened.
  2. Step 2: Stir in 1 tbsp chili powder, 1 tsp cumin, and 1 can diced tomato. Cook for 3 minutes until fragrant.
  3. Step 3: Add rinsed 15 oz kidney beans and 4 cups water. Bring to a boil, then reduce heat and simmer for 25 minutes until beans are tender.
  4. Step 4: Garnish with chopped cilantro and serve with a side of rice or cornbread.

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