Smokey Two-Bean Chili makes for a delicious & hearty one-pot dish that only takes 45 minutes to cook. This recipe is naturally gluten-free but you can serve this with a side of cornbread.

Ingredients

Serves: 6 Time: 45 minutes

Smokey Two-Bean Chili

• 15 oz can black beans, drained & rinsed
• 15 oz can red kidney beans, drained & rinsed
• 14.5 oz can diced tomatoes, drained & rinsed
• x2 8oz cans tomato sauce
• 1 cup vegetable broth (or water with 1 bouillion cube)
• 1/2 large yellow onion, diced
• 1/2 large bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 Tbs smoked paprika
• 1 Tbs chili powder
• 1 tsp hot sauce
• 2 bay leaves
• Olive oil
• Optional toppings: shredded cheddar cheese, sour cream, hot sauce, chopped scallions (includes vegan substitutes)

Directions

1. Begin by preparing the onion, garlic, and bell pepper. Set aside. Then drain and rinse your beans and tomatoes in a colander.
2. Then, in a large stove top set heat to high and add about 1 Tbs olive oil.
3. Once hot, begin sautéing the garlic for 1 minute or until fragrant.
4. Then, add the onion and bell pepper. Cook for 5-7 minutes or until tender.
5. Next, add in the beans, tomato sauce, vegetable broth, and seasonings, adding the bay leaves at the end.
6. Bring the chili to a low boil, then cover the pot with a lid.
7. Set heat to low and simmer for 20-30 minutes.
8. Taste and adjust seasonings as desired.
9. Remove bay leaves.
10. Serve this optional toppings or sides and enjoy!

Nutrition Information

Nutrition Disclaimer

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