Get the Recipe Hearty Vegetarian Bean Chili with Tomato Soup
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5.0
18 reviews
Excellent
Get the Recipe Hearty Vegetarian Bean Chili with Tomato Soup
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This Vegetarian Bean Chili is thick and chunky, and easy to make for dinner thanks to its creamy tomato soup base. The blend of spices adds depth and a little heat, and the black beans and kidney beans keep it filling and satisfying. In just 40 minutes the entire family will be enjoying this meatless meal!
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Ingredients
- 1 1 Tablespoon unsalted butter or olive oil
- 1 1 cup yellow onion finely diced (~1 medium)
- 1 - 2 1 - 2 Tablespoons Jalapeno pepper seeds removed and finely diced
- 2 2 cloves garlic minced or finely chopped
- 1 ½ 1 ½ Tablespoons chili powder
- 1 1 Tablespoon ground cumin
- 1 1 teaspoon cayenne pepper
- 2 2 15-ounce cans Kidney Beans drained and rinsed
- 2 2 15-ounce cans black beans drained and rinsed
- 1 1 15-ounce cans diced tomatoes
- 32 32 ounces creamy tomato soup
- salt to taste, see note
- ½ ½ fresh lime juiced, optional
Topping Options:
- cheddar cheese shredded
- jalapeño slices fresh or pickled
- avocado sliced or diced
- sour cream or Greek yogurt
- fresh cilantro
- green onions sliced
- Tortilla Chips or Fritos
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Instructions
- In a large stockpot or Dutch oven, melt butter (or heat oil) over medium-high heat. Add the onion and jalapeno with a pinch of salt, sauteeing until soft, about 3-4 minutes.
- Add the garlic and saute for an additional 1-2 minutes. Stir in chili powder, cumin, and cayenne pepper until combined. Let cook for about 30 seconds to toast the spices.
- Add the drained and rinsed beans, diced tomatoes, and tomato soup, stirring until completely combined. Bring the chili to a simmer and cook for 20-30 minutes until heated through and slightly thickened.
- Be sure to taste test for salt levels and spice. If desired, squeeze in half of a fresh lime for added brightness, and to bring out the flavors (similar to how salt will, but without the added sodium). Serve with suggested toppings as you like, and enjoy!
- Allow leftovers to cool and store in an airtight container(s) for up to 5 days. Reheat in the microwave or on the stovetop. Freeze in airtight freezer-safe containers and use within 3-4 months, reheating on the stove or defrosting in the microwave.
Equipments used:
Notes
- Salt: the canned ingredients already contain a lot of salt, so I like to just add a pinch when sauteing the onion and finishing with a taste, as needed, along with freshly squeezed lime juice - which helps to add brightness and bring out the flavors, without additional salt.
- Less Spicy: Use half the amount of jalapeño or begin with 3/4 tablespoon chili powder and add more as needed.
- Condensed Soup: add water or low-sodium vegetable broth/stock until your desired consistency is reached.
- Instant Pot: Place all ingredients in the Instant Pot. Cook on high pressure for 6 minutes. Quick-release the steam and serve with desired garnishes.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
94g
(31%)
Protein
29g
(58%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
81mg
(3%)
Potassium
1680mg
(48%)
Fiber
27g
(108%)
Sugar
16g
(32%)
Vitamin A
1568IU
(31%)
Vitamin C
39mg
(43%)
Calcium
145mg
(15%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 94g | 31% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 81mg | 3% |
| Potassium | 1680mg | 36% |
| Fiber | 27g | 108% |
| Sugar | 16g | 32% |
| Vitamin A | 1568IU | 31% |
| Vitamin C | 39mg | 43% |
| Calcium | 145mg | 15% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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