As the weather turns cooler it is so important to eat rich, nutritious, and warming foods. Warming foods can mean both foods that are physically warm, and foods that are filled with warming spices that help warm us on the inside (hot peppers, ginger, cinnamon, cumin, cardamom etc.).
This chili fits the bill for both! Not to mention also being very nutrient dense, vegan, and mouth-wateringly delicious. It’s also a nice recipe to have up your sleeve when you’re trying to make big batches of food to enjoy throughout the week. I encourage my clients to ‘cook once, eat twice (or three times,)’. This soup will keep well in the fridge for five days and can also be frozen and easily warmed up.
- 1 can black beans
- 1 can kidney beans
- 1 can white beans (cannellini or great northern)
- 2 cups broth
- 3 cups diced tomatoes
- 2 red onions, chopped
- 3 peppers ( I like to use one red, one orange, and one yellow)
- 1 dried chipotle chili, minced
- ½ tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp olive oil
- Salt to taste
- Optional toppings - avocado, cilantro, scallions, pumpkin seeds, grated cheddar cheese
- Sauté chopped onions in olive oil, chili powder, and ground cumin in the bottom on a large soup pot for 10 minutes, or until they become very aromatic.
- Add beans, tomatoes, chipotle, and broth and simmer for 30 minutes.
- Add the peppers and cook for another 15 minutes.
- Season with salt and pepper, add toppings, and enjoy!
There are so many reasons I like this chili – it’s filled with nutritious beans, cooks quickly, and packs a serious flavor punch. Beans are one of those super foods that everyone in the nutrition community is in agreement about. They are hands-down great for you! Filled with fiber, minerals (like iron and folic acid), and so much more. If you’re looking for more beans in your life, don’t forget about my perfect every time dried beans!