Vegetarian Chili for One

Course Soup

Cuisine American

Keyword bean chili for one, chili for one, meatless chili, vegan chili

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

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

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

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.