Vegan Recipe: Spicy Bean Chili
When it comes to cooking, I love to spend hours in the kitchen, experimenting with different ingredients and finding new ways to present common dishes. However, I realize this is not everyone's passion. When I come up with a recipe that's easy, delicious and healthy, it quickly becomes a go-to recipe for those days I'm busy, tired or just don't feel like cooking.
I love this recipe because you can make a large batch; it's even better the next day. You can even freeze this and have it ready to go whenever you need it.
Vegan Spicy Chili
- 1 large white onion chopped
- 3 carrots peeled and chopped
- 2-3 garlic cloves minced
- 2 celery sticks chopped
- 1 box or can organic black beans 16 oz
- 1 box or can organic kidney beans 16 oz
- 16 oz organic chopped tomatoes in juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper
- salt and pepper
- 1 avocado
- 1-2 limes
- 1/2 cup chopped cilantro
In a large pot add olive oil and warm, next add onion, garlic, carrot and celery and cook until tender and onions are opaque. Next add black beans, kidney beans, tomatoes and all the spices and cook for 20 minutes on a low simmer.
Add chili to a bowl and top with a squeeze of fresh lime juice, chopped cilantro and fresh avocado cubed.
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