This scrumptious bean chili recipe has just enough spice and more than enough versatility to make this a delicious lunch or dinner throughout the year!
Note: the original version of this recipe appeared in the October 22, 2020 edition of The Salem News.
- 2 tablespoons of olive oil
- 1 finely chopped onion
- 2 medium chopped carrots
- 1 chopped red bell pepper
- 3 minced cloves of garlic
- 2 tablespoons of tomato paste
- 2 tablespoons of packed dark brown sugar
- 3 tablespoons of chili powder
- 2 tablespoons of ground cumin
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1 can (about 28 ounces) of diced tomatoes
- 1 can (about 15 ounces) of tomato sauce
- 1 can (also about 15 ounces) of rinsed and drained pinto beans
- 1 cup of vegetable broth
- 1 can (about 4 ounces) of diced mild green chiles
- 1 ounce of chopped unsweetened baking chocolate
- 1 tablespoon of apple cider vinegar
- Heat the olive oil in a large saucepan over heat that’s reached a medium-high temperature.
- Add in the onions, the bell pepper, and the carrots, cooking and stirring for about 10 minutes, or until the vegetables become tender.
- Add in the garlic, tomato paste, brown sugar, chili powder, cumin, oregano, and salt; allow to cook and stir for about 1 minute.
- Stir in the tomatoes, tomato sauce, beans, vegetable broth, chiles, and the baking chocolate, bringing the mixture to a boil.
- Reduce the heat to medium, and allow the chile to simmer for about 20 minutes, stirring occasionally, and gradually stirring in the vinegar, then serve.
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