Chili Bean Skillet

A comforting one-pan skillet of black beans, kidney beans, and corn, simmered in a rich tomato sauce with smoky spices, perfect for a quick, filling meal.

• Prep: 7 min
• Cook: 18 min
• Total: 25 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.49/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Fat

Tags

• one-pot
• quick
• comfort food
• smoky
• savory
• spicy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 can canned black beans (rinsed and drained)
• 1 can canned kidney beans (rinsed and drained)
• 1 can canned diced tomatoes
• 1 cup vegetable broth
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 6 ounce cornbread
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add yellow onion and sauté until softened, about 3-4 minutes.
2. Stir in garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add rinsed and drained black beans, rinsed and drained kidney beans, canned diced tomatoes (undrained), vegetable broth, and frozen corn to the skillet. Season with salt and black pepper.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until flavors have melded and the sauce has thickened.
5. Serve hot with store-bought cornbread or tortilla chips. Top with shredded cheddar cheese and sour cream, if desired.

Nutrition (per serving)

• Calories: 363
• Protein: 13.5 g
• Carbohydrates: 66.3 g
• Fat: 3.9 g
• Fiber: 10.4 g
• Sodium: 1193 mg
• Saturated Fat: 0.3 g
• Sugar: 17.5 g