Vegetarian Chili for One
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Chickpeas and kidney beans simmered with tomatoes, red pepper, onion, and cumin in one skillet.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped red bell pepper
- 1 garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 1 (14.5-ounce) can diced tomatoes including liquid
- ½ cup canned chickpeas rinsed and drained
- ½ cup canned kidney beans rinsed and drained
- Optional toppings: cheddar, sour cream, avocado, cilantro
Equipment
- skillet
Directions
- Heat the oil in a 10-inch skillet over medium heat. Cook the onion and bell pepper for about 2 minutes.
- Mince the garlic and add it with the salt, cumin, and red pepper flakes. Cook for 1 minute, stirring.
- Add the tomatoes with their juice, the chickpeas, and the kidney beans. Bring to a bubble, then turn the heat to low and simmer for 15 minutes, stirring now and then.
- Spoon it into a bowl and add any toppings you like.
Nutrition
Serving: 751g | Calories: 459kcal | Carbohydrates: 63g | Protein: 18g | Fat: 18g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2031mg | Potassium: 1416mg | Fiber: 21g | Sugar: 20g | Vitamin A: 4228IU | Vitamin C: 155mg | Calcium: 261mg | Iron: 5.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ teaspoon red pepper flakes counted as cayenne, diced tomatoes counted as canned diced tomatoes, ½ cup canned chickpeas counted as canned chickpeas, drained (one can 250 g), ½ cup canned kidney beans counted as canned kidney beans, drained (one can 255 g). Brands and portions vary, so use it only as an approximation.