Hearty Vegetarian Bean Chili with Tomato Soup
User Reviews
5
Hearty Vegetarian Bean Chili with Tomato Soup
Description
Hearty Vegetarian Bean Chili with Tomato Soup brings together several beans and a creamy tomato base to create a filling, flavor-rich chili. The recipe begins by sautéing finely diced yellow onions and jalapeño peppers with butter or olive oil, providing a gentle heat and aromatic foundation. Garlic and a blend of spices including chili powder, cumin, and cayenne are toasted briefly to enhance their depth before adding the beans, diced tomatoes, and tomato soup. Simmering for 20 to 30 minutes allows the flavors to meld and the chili to thicken slightly.
The chili balances hearty textures from the beans with the creaminess introduced by the tomato soup, creating a satisfying dish with layers of spice and warmth. The lime juice added at the end introduces a fresh acidity, helping to round out the flavors without extra salt. This chili works well as a main course during cooler weather or whenever a nourishing, vegetarian comfort food is needed.
Toppings such as shredded cheddar cheese, fresh or pickled jalapeño slices, avocado pieces, sour cream or Greek yogurt, cilantro, green onions, and crunchy tortilla chips offer a chance to personalize each serving. The recipe’s notes highlight the importance of careful salt addition due to canned ingredients and the option to adjust spice levels. It can also be prepared in an Instant Pot to speed cooking time, and leftovers store well refrigerated or frozen for convenience.
Ingredients
- 1 Tablespoon butter or olive oil, unsalted
- 1 cup yellow onion finely diced (~1 medium)
- 1 - 2 Tablespoons jalapeno pepper seeds removed and finely diced
- 2 cloves garlic minced or finely chopped
- 1 ½ Tablespoons chili powder
- 1 Tablespoon cumin ground
- 1 teaspoon cayenne pepper
- 2 ounce cans Kidney Beans drained and rinsed
- 2 ounce cans black beans drained and rinsed
- 1 ounce cans diced tomatoes
- 32 ounces tomato soup creamy
- salt to taste, see note
- ½ lime juiced, optional, fresh
Topping Options:
- cheddar cheese shredded
- jalapeño fresh or pickled, slices
- avocado sliced or diced
- sour cream or Greek yogurt
- cilantro fresh
- green onions sliced
- tortilla chips or Fritos
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.
Notes
- Since canned beans and soups contain salt, add salt gradually and adjust at the end to control sodium levels.
- Lime juice can be added to brighten and enhance flavors without increasing saltiness.
- To reduce spiciness, use less jalapeño or start with a smaller amount of chili powder, adjusting to taste.
- If the chili is too thick, thin it with water or low-sodium vegetable broth to reach your preferred consistency.
- You can prepare this chili in an Instant Pot by cooking all ingredients on high pressure for 6 minutes and quick releasing pressure afterward.
- Leftovers keep well in airtight containers for up to 5 days and can be reheated on the stove or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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