Simple Bean Chili

This thick and cozy, warming and satisfying bowl of vegan chili is packed with beans, tomatoes and spice.

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Kathy Patalsky

1 tablespoon extra virgin olive oil
1 red onion chopped
5 cloves garlic chopped
14 oz can of chopped fire-roasted tomatoes
2 ½ tablespoon tomato paste
14 oz kidney beans canned, drained/rinsed
14 oz black beans canned, drained/rinsed
½ cup veggie broth or water
½-2 teaspoon chipotle or chili powder or to taste
1 bay leaf optional
2 tablespoon coconut or brown sugar optional
2 teaspoon cacao powder unsweetened – 1 square dark chocolate could also be used (optional)
½ teaspoon salt or to taste

Prep: Chop onion and open your cans/boxes. Drain and rinse beans.
Warm a large soup pot over high heat. Add the olive oil. When oil is warm, add in the onion and garlic. Stir and saute for 1-2 minutes to soften and brown the edges.
Add in the beans, tomato paste, diced tomatoes, broth, chili powder, optional bay leaf, optional sugar, optional cacao and a starting pinch of salt and pepper. Stir well.
As mixture begins to bubble, reduce heat to low-medium and cover with a lid. Allow the chili to simmer, covered, for about 4-5 minutes.
Remove lid and stir. Taste. Adjust salt and chili powder if needed. Simmer for another few minutes to cook down to desired consistency/thickness.
When texture and flavor is optimal, turn off heat and serve! Add optional vegan sour cream or mayo over top. Corn bread or polenta cakes on the side are a nice starchy touch.