Smoky Chili
Original or vegan, this smoky chili is thick and full-flavor! Made with an array of yummy veggies and spices and perfect for sweater weather!
Servings 4
Calories 162kcal
Ingredients
- 2 carrots
- 1 15 oz can kidney beans
- 1 15 oz black beans
- 1 15 oz chickpeas
- 2 15 oz can crushed tomatoes
- 2 red onion
- 2 red bell peppers
- 4 cloves garlic chopped
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 cup water *add a little at a time, depending on your thickness preferences
- ½ lb ground meat of choice *for non-vegans
Instructions
- Heat olive oil in a large pot. Add chopped carrot and sauté for a minute or two until lightly golden. Add chopped onion with chopped red bell pepper and sauté until onion is translucent and the pepper is tender. Then add chopped garlic and sliced jalapeno (veins and seeds out). Stir for one more minute to be fragrant.
- Add canned beans and chickpeas, crushed tomato, chipotle sauce, spices, and water. Stir to combine and simmer for 20 minutes until liquid is reduced and flavors are well combined.
- Serve these chili beans into individual bowls or use them as a filling for Mexican tortillas, burritos, or enchiladas!
Notes
Toppings/ serving suggestions:
- Lime juice
- Sliced jalapenos
- Sliced avocado
- Sour cream
- Shredded cheese
- Fresh cilantro or parsley
- Tortilla chips
- Make this recipe in advance and freeze it in portions to have a meal ready when needed. You can store it for up to four months in a sealed bag. Thaw it in the fridge for 8 hours and then reheat it in the microwave or over the stove.
- For a spicy version, add extra chili flakes, peppers, or hot sauce.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 337mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6974IU | Vitamin C: 83mg | Calcium: 44mg | Iron: 1mg