Ingredients

1 medium onion, chopped

4 cloves of garlic, finely minced

1 green pepper, chopped

1 medium carrot, grated

5-6 medium (560 g) diced fresh tomatoes or 1 (20 oz) can

5 tbsp tomato paste

2 cups (480 ml) water or vegetable broth

4 cups cooked beans (kidney beans, black beans, pinto beans, white beans, or a mix)

2 tsp coconut sugar or brown sugar or maple syrup

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

¾ tsp salt (less if using vegetable broth)

½ tsp black pepper

¼ tsp smoked paprika

¼ tsp cayenne pepper

1-2 hot red chili peppers (adjust to taste)

2 tsp oil of choice for frying

Instructions

Step 1: Heat oil in a large pan or pot over medium heat. Sauté the chopped onion and green pepper for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring occasionally.

Step 2: Stir in the diced tomatoes and tomato paste, then sauté for an additional 3 to 5 minutes to develop the flavors.

Step 3: Add the grated carrot, cooked beans, water or vegetable broth, coconut sugar, ground cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, cayenne pepper, and hot chili peppers. Increase the heat slightly and bring to a simmer.

Step 4: Let the chili simmer uncovered for about 30 minutes or longer, stirring occasionally. If the chili becomes too thick, add more water or vegetable broth to reach your desired consistency.

Step 5 (Optional): For a creamier texture, pour 1 to 1½ cups of the chili into a separate pot and blend using an immersion blender or a regular blender until smooth. Return the blended chili to the pot and stir to combine.

Step 6: Serve hot with rice, pasta, potatoes, or flatbread. Garnish with fresh cilantro or parsley if desired.

Tips & Variations

Use a mix of different beans to add variety and texture to your chili.

Adjust the heat level by varying the number of chili peppers or omitting the cayenne pepper.

For a smokier flavor, add a dash more smoked paprika or a chipotle pepper in adobo sauce.

If you prefer a thicker chili, simmer it longer uncovered, but add liquid as needed to prevent burning.

FAQs

Can I use canned beans instead of cooked beans?

Yes, canned beans work well. Just be sure to rinse and drain them before adding to reduce excess salt and improve flavor.

Is there a substitute for tomato paste?

You can use tomato sauce or double the amount of diced tomatoes, but tomato paste adds concentrated flavor and thickness, so the texture might vary slightly.