This recipe is the ULTIMATE chili in my book. Why you ask? Well, not only is the flavor amazing, hello ancho chili and smoky cumin, but you likely have all these healthy ingredients in your pantry as the ingredient list is short! This chili is vegan, low fat, full of fiber, protein, and has quite a few servings of veggies packed into it! I’m sure you will be happy to hear that there are just 8 ingredients in this ultimate chili; which is part of what makes it the ultimate recipe list to me!
This chili is thick and hearty, and the combination of spices with the spicy chili peppers makes my taste buds dance! Black beans provide fiber, protein and a slight creamy texture since they soften as the chili cooks. With winter in full effect around here, this ultimate chili is the perfect solution to those cold nights. It’s prefect served as is, or you could serve it over rice or quinoa or maybe even stuffed in a sweet potato (come back tomorrow for the ultimate chili stuffed sweet potato recipe).
I started eating a vegetarian diet when I was 13. By the time I was in college, I started to read vegan and vegetarian cookbooks for inspiration. I never had a vegetarian chili before college and after perfecting my two bean chili, I started experimenting with other flavor combinations. I found that I love ancho chili powder and cumin. If you haven’t tried the combination of those two spices, you simply must! This chili is a great opportunity to do so as well!
I must say that chili, is one of those dishes I wonder why I don’t make it more often. Tip: I fave a few pointers below to help you deal with some of the common indigestion issues that many people experience when eating beans, so don’t miss out on the recipe tips. I love making big batches of chili especially since it just gets better in the fridge the next day. I don’t know about you, but I’m crazy busy, so anything I can make it in big batches with minimal effort and enjoy for a few days is a time saver and makes me happy! What about you?
Black bean are a low energy dense food source. Since the calorie count is relatively low when compared to weight. A 1/2-cup serving of cooked black beans, contains 113 calories, 8 grams of protein, and only 1 gram of fat! It’s recommend when trying to lose weight to eat more low energy dense foods to get full faster with less calories.
Black beans are high in folic acid (great for women who plan on getting pregnant or are pregnant). Black beans are also a good source of magnesium, potassium, and iron. The perfect recovery food after a strenuous workout!
Black beans are full of fiber, a 1/2 cup serving has 7 grams of fiber. One serving of black beans is almost 1/3 of the daily recommended requirement for women (25) and a little over 1/5 of the daily recommended requirement for men (38).
Don’t be afraid of the carbs in black beans! Black beans contain resistant starch, which is great for digestion. Resistant starches are a type of carbohydrate that aren’t digested before moving into the large intestine. Once resistant starches make it to the the large intestine, they help support growth of butyric acid, good bacteria in the digestive track.
I used organic canned black beans in this recipe. To reduce the tummy troubles often associated with eating beans, here is a great tip. I dump the beans into a colander (affiliate link) and run water over them until all the liquid the beans are packed in is gone. I then soak the beans in hot water for 10 minutes, dumping the water 2-3 times and refilling it with more hot water. When the water no longer gets cloudy after a few minutes, the beans are ready to use!! Simply drain the water and use the beans. This helps so much with keeping beans from being the musical fruit!
I like to use a large stainless steel pot (affiliate link) when cooking my chili. This way, I don’t have to worry about the chili spilling over onto the stove. I also like that I don’t have to worry about scratching the bottom of my pots and stainless steel pots are SO EASY to clean!
- 1 large red onion chopped
- 1 large red or orange bell pepper
- 1 28 oz. can of crushed tomato
- 1 can Rotel (I used mild)
- 2 cans organic black beans
- 3 tsp. cumin
- 1½ tsp. ancho chili powder
- 1 tsp. salt
- Heat a large stainless steel pot over medium heat, spray lightly with coconut oil (or nonstick spray) Add chopped red onion and stir.
- Chop bell pepper and add to red onions. Cook 5 minutes, stirring occasionally.
- Add the 28 oz. can of crushed tomatoes and rotel, stir.
- Add cumin, salt and ancho chili powder. Stir. occasionally
- Drain black beans from packing liquid. and rinse black beans. Place beans in a large bowl and cover with hot water. Let sit 2-3 minutes. Drain and repeat this process 2-3 times. Once the beans no longer cloud up the water after 2-3 minutes, drain and add to the chili.
- Cook chili an additional 20 minutes.
- Serve over rice, quinoa or with your favorite corn bread recipe.
What about you?
- Have you made vegan or vegetarian chili before?
- What is your favorite spice to add to chili?
- How do you like to top your chili? Avocado, sour cream, yogurt, cilantro, red onion?