Add oil, onion, green and yellow bell pepper, and garlic to a large pot over medium-high heat. Stir and cook until tender, about 3 minutes. Stir in tomatoes, broth, and chili powder. Cook for 10 minutes, stirring occasionally.

Lower heat to medium-low. Add all of the beans, salt, and black pepper. Cover the pot and simmer for 20 minutes. For spicier chili, add crushed red chili flakes.

Ladle chili into bowls and garnish with cilantro.

Nutritional Information:


  • 1 teaspoon vegetable oil
  • 1/2 onion, diced
  • 1/4 green bell pepper, diced
  • 1/4 yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can navy beans
  • Salt and black pepper to taste
  • Crushed red chili flakes (optional, to taste)
  • 1 tablespoon chopped cilantro

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