Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.
- 1/2 medium yellow onion, chopped
- 1/2 large green bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth, divided
- 2 teaspoons no-salt-added chili powder
- 2 (15 ounce) cans no-salt added kidney beans, rinsed and drained
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro (optional)
- Sliced fresh jalapeño peppers (optional)
Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.