Chili With Beans
Servings: 4 people
- 2 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 rib celery chopped
- 4 cloves garlic grated
- 1 bell pepper chopped
- 2 teaspoons smoked paprika
- 1½ teaspoon cumin
- ½ teaspoon chili powder adjust to taste
- 1 teaspoon dried oregano
- 3 cans diced tomatoes 15 oz / 400 g each can
- 2 cans black beans 15 oz / 400 g each can or 3 cups / 460 g cooked black beans - drained and rinsed
- 1 can kidney beans 15 oz / 400 g can or 1½ cup / 230 g cooked kidney beans - drained and rinsed
- 1 cup (240 g) vegetable broth
- 1 teaspoon salt or more to taste + black pepper
- 7 ounces (200 g) spinach
- 3 tablespoons balsamic vinegar or more to taste
- Make the Flavor Base: Heat 2 tablespoons olive oil in a large pot. Add 1 onion, 1 carrot, and 1 rib celery (all chopped) and cook for 3 minutes. Stir in 4 cloves garlic (grated), 1 bell pepper (diced), 2 teaspoons smoked paprika, ½ teaspoon chili powder, and 1½ teaspoon cumin and cook for 2 minutes until fragrant.
- Simmer the Chili: Add 3 cans diced tomatoes, 2 cans black beans, 1 can kidney beans (both drained and rinsed), and 1 cup vegetable broth. Season with 1 teaspoon dried oregano, 1 teaspoon salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 to 30 minutes. For extra creaminess, blend 2 cups of chili and stir it back in.
- Add the Greens: Stir in 7 ounces spinach and 3 tablespoons balsamic vinegar during the last few minutes of cooking. Let the spinach wilt, then taste and adjust seasoning.
- Serve and Enjoy: Serve hot with rice, quinoa, pasta, or tortilla chips. Add toppings like avocado, Greek yogurt, lime, or corn.
Substitutions
- Olive oil → Avocado oil or canola oil.
- Onion → Shallots or leeks for a milder flavor.
- Carrot → Sweet potato or parsnip for a twist.
- Celery → Fennel stalks or zucchini for freshness.
- Garlic → Garlic powder in a pinch.
- Bell pepper → Poblano or Anaheim pepper for smoky flavor.
- Smoked paprika → Regular paprika with a touch of liquid smoke.
- Cumin → Coriander or curry powder.
- Chili powder → Cayenne or red pepper flakes.
- Dried oregano → Italian seasoning or thyme.
- Diced tomatoes → Tomato purée or fire-roasted tomatoes.
- Canned beans → Black beans, kidney beans, pinto, cannellini, or cooked dried beans.
- Vegetable broth → Bouillon powder dissolved in hot water for lighter groceries and long-lasting flavor.
- Spinach → Kale, Swiss chard, or frozen spinach.
- Balsamic vinegar → Apple cider vinegar or red wine vinegar.
- Blend for creaminess: Puree a couple of cups of chili and stir them back in for a thicker texture without cream.
- Adjust the heat: For more spice, add extra chili powder or top your black bean chili with fresh jalapeños.
- Sauté for flavor: Let onion, carrot, and celery cook until golden before adding spices for a deeper base.
- Toast the spices: Smoked paprika, cumin, and chili powder release their aroma when warmed in the pot for just a minute.
- Use bouillon for broth: Instead of buying cartons of vegetable broth or chicken broth, dissolve bouillon powder in hot water. It makes groceries lighter and a small tub lasts for weeks.
- Rest for best flavor: Turn off the heat and let the pot sit for 10 minutes. The chili will taste richer.
- Make it a bar: Lay out toppings like avocado, pickled onions, corn, and tortilla strips so everyone customizes their plant based chili.
- Protein power: Add a scoop of quinoa or top with low fat Greek yogurt to turn it into a high protein vegetarian dinner.
- Batch and freeze: Double the recipe for an easy chili recipe without meat and save portions for busy weeknights.
