Ingredients
- 1 medium onion
- 4 cloves garlic
- 1 green pepper
- 5–6 medium tomatoes (or 1 can)
- 5 tbsp tomato paste
- 4 cups cooked beans (e.g., kidney, black, pinto)
- 2 cups water (or vegetable broth)
- 2 tsp coconut sugar
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1–2 hot red chili peppers
- 2 tsp oil for sautéing
Instructions
- In a large pot over medium heat, add oil and sauté chopped onion and green pepper until softened (about 5 minutes). Stir in minced garlic and cook for an additional 1-2 minutes.
- Mix in diced tomatoes and sauté until they begin to break down (3-5 minutes).
- Add the remaining ingredients—cooked beans, tomato paste, water or broth—and bring to a simmer. Cook for about 30 minutes while stirring occasionally.
- For a creamier texture, blend part of the chili using an immersion blender before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Adjust the number of chili peppers based on your spice preference. Feel free to mix different types of beans for added variety. Enhance flavors by letting the chili simmer longer if time permits.
