- 1 white or yellow onion, approx. 2 cups
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp mild chili powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp red pepper flakes, optional, for spicy chili
- 1 15 oz can kidney beans, drained and rinsed (1.5 cups, see notes)
- 1 15 oz can pinto beans, drained and rinsed (1.5 cups)
- 1 28 oz can diced tomatoes, with the juices
- 1.5 cups vegetable broth
- 1 tsp cocoa powder
- 1/2 tsp pepper
- sea salt to taste, if needed
- Add the onion, bell peppers and garlic to a large soup pot with 1-2 tbsp of water or vegetable broth.
- Cook over medium heat for 5-6 minutes.
- Add the chili powder, oregano and cumin, stir to combine and cook for a couple more minutes. If the pot starts to dry out, add a splash of water.
- Add the rest of the ingredients and simmer lightly for 15 minutes.
- Optional: using an immersion blender in the pot, pulse the chili a few times to blend just a bit of it and create some texture and thickness – or add a big scoop to a blender, pulse a few times then pour back into the pot.
- Turn off the heat and let the chili sit for 5 minutes to thicken a little. It will continue to thicken in the fridge.
- Serve right away with your favourite chili toppings. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
Use any combination of beans up to 3 cups total. Black beans, white beans, chickpeas, small red beans and black-eyed peas all work well.
Keywords: easy, oil-free, plant-based, best, healthy