Description
A hearty three bean chili soup packed with flavor.
Ingredients
Scale
- 1 cup kidney beans, cooked
- 1 cup black beans, cooked
- 1 cup pinto beans, cooked
- 1 can diced tomatoes (15 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat some oil over medium heat.
- Add onion, garlic, and bell pepper. Sauté until soft.
- Add the cooked beans, diced tomatoes, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add salt and pepper to taste.
- Serve hot.
Notes
- You can add more vegetables as desired.
- This soup freezes well.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg