Two-Bean Spicy Chili
This recipe is very adaptable, and it’s easy to put your own twist on it. I always use the same spice blend, but I often switch up the produce. Try adding kale, zucchini, or sweet potatoes, and you’ll really elevate this dish to a new level.
I always eat my chili with cornbread or spaghetti noodles because I love carbs, but a bowl on its own will defiantly get the job done.
This recipe yields a bit more food than my usual recipes, but that is because I love to freeze half of my batch to save for a week where I’m tight on time in the kitchen. It holds up in the freezer for up to 4 weeks.
You can find a visual of this recipe here.
Plant-Based Bre's Spicy Bean Chili
Ingredients
- I Can Pinto beans, rinsed
- 1 Can Red Kidney beans, rinsed
- 2 Can Tomatoes
- 1/2 C Zucchini, chopped (optional)
- 1/2 Red Onion, chopped
- 1 Red pepper, chopped
- 1 Green pepper, chopped
- 1 Jalapeno, chopped
- 2 tsp Smoked Paprika
- 2 tsp Dark Chili powder
- 2 tsp Chipotle Chili powder
- 2 tsp Cumin
- 1 tsp No-salt all-purpose seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Cayenne Pepper (optional)
- Salt to taste
- 2 tbsp Grapeseed oil
- Meatless crumbles (optional)
Instructions
- Combine spices together in a small bowl. Set aside.
- In a medium-size pot, add oil, diced red onion, garlic, bell peppers, jalapeños, canned tomatoes — cook for 5 minutes. Stir occasionally.
- After your fresh produce has cooked down, add your spices and 1 cup of water. Bring to a boil. Stir occasionally.
- Add the rinsed beans and meatless crumbles to the pot. Add another cup of water. Bring to boil, then let simmer for 15 minutes.
- Feel free to top with your favorite non-dairy cheese and chives.
Notes:
This dish freezes well.
If you’re new to cooking and don’t have all the spices listed, you’re more than welcomed to purchase a chili ‘seasoning pack’. Just keep in mind that typical seasoning packs are high in sodium.
It's best to use canned beans with no salt-added to reduce the sodium level of the dish.
