3 to 5 Bean Chili
Maggie Baird
Optionals: Avocado, green onions, cilantro, corn chips, salsa, vegan cheese, and vegan sour cream
  • 3 tbsp olive oil
  • 1 ½ large onion, diced
  • 3 large carrots chopped
  • 4 cloves garlic, minced
  • ½ tsp chili flakes
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp chipotle chili powder (or ½ tsp cayenne pepper)
  • Beans: 5, 15 oz cans or packages of any or all of the following: black beans, kidney beans, pinto beans, garbanzo beans, great northern beans, drained and rinsed
  • 2 cans (28oz) chopped tomatoes with juices
  • 2 tbsp tomato paste
  • ¼ cup tamari
  • 1 ¾ tsp salt in stages
  • 1 can of corn, drained (or frozen corn)
  • 1 tbsp cocoa powder, optional
  1. Rinse and combine the beans and set aside.
  2. Drain and rinse corn, set aside.
  3. In a large pot, heat olive oil over medium heat, add chopped onions, carrots, minced garlic, chili flakes, and saute for 6-7 minutes, or until carrots are almost tender and onions are becoming translucent.
  4. Add the oregano, cumin, chili and chipotle powders and cook for 1 minute or until fragrant.
  5. Add ¾ tsp sea salt.
  6. Add the tomatoes, tomato paste, and tamari and thoroughly combine.
  7. Stir in the beans, reduce heat, and simmer for 15-20 minutes, stirring occasionally until flavors are combined, and onions and carrots are tender.
  8. In a small bowl, combine cocoa powder with ½ cup of removed chili liquid; stir to combine and add back to the pot.
  9. Add remaining 1 tsp salt.
  10. Stir in corn and taste for flavor. Season with more salt if needed. Add more heat if you desire by adding more chipotle chili powder (or cayenne pepper).
  11. Add on any of these optional toppings: avocado, green onions, cilantro, corn chips, salsa, vegan cheese, or vegan sour cream.
  12. Heat through and serve.
  13. ENJOY!