Two-Bean Vegetable Chili
Hearty chili simmered with kidney beans and black beans, packed with roasted vegetables. This american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (14.5 ounces) diced tomatoes, (15 ounces), drained kidney beans, (15 ounces), drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.
Ingredients
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces), drained kidney beans
- 1 can (15 ounces), drained black beans
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup vegetable broth
- 1 cup canned corn
Instructions
- Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Step 2: Add 1 medium diced onion and 1 medium diced bell pepper, cooking for 5-7 minutes until softened.
- Step 3: Stir in 3 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon chili powder, cooking for 1 minute until fragrant.
- Step 4: Add 1 can (14.5 ounces) diced tomatoes, 1 can (15 ounces) drained kidney beans, 1 can (15 ounces) drained black beans, and 1 cup vegetable broth.
- Step 5: Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes to meld flavors.
- Step 6: Stir in 1 cup canned corn and cook for an additional 5 minutes until heated through.
- Step 7: Taste and adjust seasoning with salt and pepper as needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Two-Bean Vegetable Chili take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Two-Bean Vegetable Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 ounces) diced tomatoes from drying out.
Can I substitute ingredients in Two-Bean Vegetable Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Two-Bean Vegetable Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Two-Bean Vegetable Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
