Chili never looks like much, does it? But boy is it satisfying. And delicious. I’ve made this for dinner a few times over the last few weeks. Lately we’ve been needing something for dinner that is easy, fairly quick, really filling and makes a bunch of leftovers. This chili fits the bill perfectly. It’s also perfect for all of you guys that are coming into the colder months.
This chili can be made completely unprocessed, if you want to soak and cook your own beans and chop up some tomatoes. If you haven’t thought that far ahead, you can just use cans. Simple! You can also add any veggies you like, although I tend to keep it simple and just add the basic ingredients.
- 2 Tbsp coconut oil OR olive oil
- 2 brown onions, diced
- 4 cloves garlic, minced
- 2 bell peppers (combo of green, red or yellow), diced
- 28 oz / 800g can diced tomatoes OR 4 cups ripe tomatoes, stems removed and chopped
- 1 cup tomato paste
- 3 Tbsp taco seasoning OR 1 Tbsp chili, 1 Tbsp ground cumin, 1 Tbsp oregano & ½ tsp black pepper
- 2 Tbsp cacao powder OR cocoa powder
- 1 tsp salt
- ¼ cup cilantro/coriander, chopped (optional)
- 1 cup dry pinto beans, soaked overnight
- 1 cup dry kidney OR black beans, soaked overnight
- 2 x 14 oz / 400g cans pinto beans
- 2 x 14 oz / 400g cans kidney OR black beans
- 1 rib celery, diced
- 1 cup carrot, diced
- 1 medium sweet potato, diced
- 2 cups mushrooms, sliced
- 250g fresh or frozen corn
- 1 large zucchini, diced
- If using dry beans, soak overnight. Add to slow cooker with 2x water and cook on high for 8 hours.
- In a large pot over medium-high heat, heat olive oil.
- Add onions and cook for 5-10 minutes until translucent.
- Add minced garlic and cook for another minute.
- Add the rest of the ingredients, except cilantro.
- Simmer on low heat for 30 minutes - 1 hour.
- Turn off the heat, add cilantro. Let the chili sit for 20-30 minutes to thicken.
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