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meat-free, full of flavor

Kidney bean and bell pepper chili sin carne

An everyday dish for 2, ready in 25 minutes, around $2.47 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $2.47a serving
524kcalper serving
26gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Kidney bean and bell pepper chili sin carne, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Drain the beans

    Open the two cans of kidney beans and pour them into a colander under cold water to rinse them. Give them a good shake to get rid of the extra liquid.

  2. Chop the onions

    Peel the two onions and cut them into small cubes on the cutting board. Keep the pieces even so they cook evenly.

  3. Cut the bell peppers

    Wash the two yellow bell peppers, pull out the seeds and white ribs, then cut them into small cubes. Keep the pieces about the same size as the onions.

  4. Cook the onions

    In the skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onions and cook them for 3 min until they turn translucent.

  5. Add the garlic and spices

    Peel and press the two garlic cloves and add them to the onions with the chili powder and sweet paprika. Stir well and cook for 1 min to wake up the flavors.

    Tip · If you want a thicker chili, lightly mash a few beans with a fork before adding them.

  6. Stir in the bell peppers

    Add the bell pepper cubes to the skillet and cook everything for 3 min over medium heat, stirring often.

  7. Pour in the tomatoes

    Add the 400 g of crushed tomatoes to the skillet, then the drained kidney beans. Stir well and let it simmer over low heat for 5 min.

    Tip · For a bolder flavor, let it simmer over very low heat for 2 to 3 more min after adding the tomatoes.

  8. Season and serve

    Taste and adjust the salt and pepper to your liking. If it's too thick, add a little hot water. Serve hot with rice or bread.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 524 kcal. 41% comes from carbs, 20% from protein and 30% from fat.

54 gCarbs
26 gProtein
18 gFat
Per serving (the dish for 2, divided by 2)
Energy524 kcal
Protein25.7 g
Carbs53.7 g
of which sugars20.5 g
Fat17.5 g
of which saturated fat3.4 g
Fiber25.4 g
Salt1.9 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.47 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.93for 2 people
≈ $2.47a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

Build my week

With the same ingredients

canned kidney beans, yellow bell peppers, onion…