The best part about our Double Bean Chili recipe is how deeply flavorful it is.
The next best thing is how incredibly easy it is to prep and make. You gotta love a meal that takes only 10 minutes prep!
This easy chili dinner is a mostly hands-off endeavor that’s done in under an hour.
Our chili recipe features simple, low-calorie, fresh ingredients, like white cannellini beans and red pinto beans paired with a spice blend that could knock the socks of a fireman.
If you prefer five-alarm chili, pump up the spice and increase the cumin and chili powder to your liking.
Double Bean Chili
This easy Double Bean Chili made with bell pepper, garlic, and two types of beans is a mostly hands-off endeavor is done in under an hour.
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, crushed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can pinto beans, drained, rinsed
- 1 (15-oz.) can cannellini (white) beans, drained, rinsed
- 1 Tbsp chili powder (or to taste)
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp sea salt (or Himalayan salt)
Heat oil in medium saucepan over medium-high heat.
Add onion and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, beans, chili powder, oregano, cumin, and salt. Bring to boil, stirring occasionally. Reduce heat to medium-low; cook, covered, stirring occasionally, for 30 minutes.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Add more veggies and protein to this FFC as part of lunch for the regular plan. Makes a great protein and/or FFC option as part of the vegan plan for lunch.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Photo by Amanda Meixner