Five Bean Chili is a meatless chili – healthy and flavorful yet hearty enough to satisfy meat lovers. In addition to being healthy, this is also a budget-friendly supper.
To begin, dice 2 carrots and a large onion and mince 6 cloves of garlic. Heat a tablespoon of coconut oil in a Dutch oven over medium heat. Toss the carrots, onion, and garlic in and sauté until the onion is just tender.
Five Bean Chili
- 2 carrots, diced
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 Tb coconut oil
- 1 1/2 teaspoon oregano
- 2 teaspoon chili powder
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 3 c vegetable broth
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced (optional)
- 15 oz black beans, 1 can
- 15 oz kidney beans, 1 can
- 15 oz Great Northern beans, 1 can
- 15 oz garbanzo beans, 1 can
- 15 oz pinto beans, 1 can
- 2 Tb tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 c fresh baby spinach leaves
- To begin, heat the coconut oil in a Dutch oven over medium heat.
- Toss the carrots, onion, and garlic in and sauté until the onion is just tender.
- While they are cooking, measure out your seasonings - oregano, chili powder, ancho chile powder, and smoked paprika.
- When your onions are just tender, mix in your seasons and cook for one minute. Pour in the vegetable broth.
- Dice the red bell pepper and if you choose, mince a jalapeño pepper as well.
- Pour all of the beans into a colander. Rinse and drain them then add them to your Dutch oven.
- Add the bell pepper and optional jalapeño pepper to the pot, along with the tomato paste, salt, & pepper.
- Bring this to a boil, reduce and simmer for 10 minutes.
- Stir in the baby spinach leaves and cook for about 5 more minutes.
- Serve with your favorite cornbread or some cheddar biscuits.
Nutritional information is auto-generated and the accuracy is not guaranteed.