Print Recipe

Easy Bean Chili

When making this recipe, feel free to swap out one can of black beans for a pound of ground meat or your favorite alternative.

Ingredients

  • 1 cup vegetable broth chicken broth, or beef broth
  • 2 15 oz. cans of black beans rinsed and drained
  • 1 15 oz. can of diced tomatoes
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • 2 tbsp. avocado oil
  • 2 tbsp. chili powder
  • 1-2 tsp. lime juice
  • 1 ½ tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 tsp. basil
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 bay leaf optional

Instructions

  • Add avocado oil to a large pot and place it over medium-high heat.
  • When the oil has warmed up, saute the onions and peppers until soft (about five minutes). Stir occasionally.
  • When your sauteed onions and pepper are soft, add the garlic and then stir. Let cook for about 1 minute.
  • Optional: If adding ground meat or meat alternative, add it to the pot and break it apart with a cooking utensil, stirring occasionally. Cook until it has browned (about 6-7 minutes).
  • Add the chili powder, smoked paprika, dried oregano, basil, salt, and black pepper. At this point, feel free to add any other dry spices you see fit. Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and lime juice. If you’re using a bay leaf, add it here before stirring well.
  • Bring the chili to a low boil before reducing to medium-low heat. Let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat and allow to cool for 5-10 minutes. Before serving, garnish with cheese, sour cream, avocado, green onions, and/or hot sauce.