Créé avec l’IA
Three-Bean Hot Chili Soup
35 min 343 kcal par portion Facile
Ingrédients
4 Portions
- black beans, canned, drained400 g
- kidney beans, canned, drained400 g
- pinto beans, canned, drained400 g
- diced tomatoes, canned400 g
- onion, medium, chopped1 piece
- garlic, minced2 cloves
- red bell pepper, chopped1 piece
- chili powder2 tbsp
- cumin1 tsp
- olive oil1 tbsp
- fresh red chili, chopped1 piece
- vegetable broth4 cups
- saltto taste
- black pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté for 3-4 minutes until softened.
- 3
Stir in the minced garlic, chopped red bell pepper, and chopped fresh red chili. Cook for another 2-3 minutes until fragrant.
- 4
Add the chili powder and cumin, stirring to coat the vegetables evenly.
- 5
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir well.
- 6
Add the drained black beans, kidney beans, and pinto beans to the pot. Mix thoroughly.
- 7
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with your favorite toppings if desired.
