Description
A hearty and spicy bean chili, perfect for warming up on a cold day.
Ingredients
Scale
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 green pepper (chopped)
- 1 medium carrot (grated)
- 5–6 medium diced fresh tomatoes (or 1 can)
- 5 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups cooked beans (any variety)
- 2 tsp coconut sugar (or sub brown sugar or any other sweetener like maple syrup)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt (or less if you use vegetable broth)
- 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 frying
Instructions
- Heat oil in a large pot over medium heat. Sauté the chopped onion and green pepper for about 5 minutes until softened.
- Add minced garlic and sauté for another minute.
- Stir in diced tomatoes and cook for an additional 3-5 minutes until they begin to break down.
- Add all remaining ingredients to the pot. Bring to a simmer and let it cook for about 30 minutes, stirring occasionally. Add more water if necessary.
- For a creamier texture, blend a portion of the chili before returning it to the pot.
- Serve hot with your choice of accompaniments.
Notes
- This chili can be adjusted to your spice preference by varying the amount of cayenne and chili peppers.
- For added flavor, consider adding fresh herbs like cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg