I think it’s chili season.
Around fall time, all I want to consume is delicious, hearty, warm things and this chili ticks all those boxes.
Plus it is so ridiculously simple to make, requiring one pot, a couple cans of beans and tomatoes, and some simple spices.
The other thing about this chili that’s amazing is you can tweak it however you’d like! Don’t have chickpeas? Cool, use whatever bean you have on hand. If you struggle with digesting legumes, I have a sneaky suspicion that this recipe would taste AWESOME with crumbled tempeh (or tofu).
I will be testing this in the coming weeks so I’ll letcha know how it goes!
This recipe, while being versatile, can also be repurposed in so many amazingly delicious ways! Once you’ve had your first bowl, you can store it in the fridge and use it for the next few days as is or:
- Taco Salad
- Chilli Fries
- Fully Loaded Baked Potato
Just as a few super delish examples!
I made it into a taco salad the day after I made this the first time and friends, it was to die for.
You can serve this up with some gluten-free bread, have it on its own, or use organic corn chips like Satya is doing here!
Alright, now onto the recipe! If you make this bad boy PLEASE let me know! Share a picture on social media and tag me @melissasinghwellness so I can see your deliciousness.
| Cook Time | 30 mins |
| Servings |
people
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- 1 16oz can chickpeas
- 1 16 oz can black beans
- 1 16 oz can kidney beans
- 1 large can diced tomatoes
- 1 small can tomato paste
- 2 medium peppers chopped
- 1 cup mushrooms chopped
- 1 large onion
- 2 tbsp chilli powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- salt to taste
- ceynne pepper to taste
- 1 small jalapeno optional if you like it spicy!
- 4 cloves garlic minced
- 1 tbsp coconut oil
Ingredients
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- Place your onions and garlic in a large pot and sautee on medium heat until onions are translucent
- Add in the peppers, mushrooms and if you are adding jalapenio for spice, now is the time to add this to the mix! Stir the veggies around and let simmer for about 10 minutes to soften.
- Now strain and rinse your beans, and add them to the mix. Then add in the diced tomatoes (water and all) as well as the entire can of tomato paste. Stir until well combined.
- Add in the spices and cover for 10-15 minutes on medium heat. Taste your chilli, and adjust spices to suite your flavour. Adding smoked paprika for smokiness, additional salt or cayenne as you see fit.
- Let it simmer on a low heat, covered for about 20-30 minutes - the more it simmers the more the spices will mix.
