Smoky Kidney Bean Chili
Deep, warming chili packed with kidney beans and smoky spices, a satisfying weeknight meal that tastes even better the next day.
40minutes
4servings
340calories
16gprotein
$1.50per serving
Ingredients (serves 4)
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 cans kidney beans
- 1 can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable stock
- salt and black pepper to taste
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Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- 2
Stir in minced garlic, chili powder, paprika, and cumin. Cook for 1 minute until fragrant.
- 3
Add drained kidney beans, crushed tomatoes, tomato paste, and vegetable stock. Stir well.
- 4
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- 5
Taste and adjust seasoning with salt and black pepper. Serve hot.
