Fabulous Freelancer Foodie Recipe: Bean Chili

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


  1. Heat the olive oil in a large saucepan over heat that’s reached a medium-high temperature.
  2. Add in the onions, the bell pepper, and the carrots, cooking and stirring for about 10 minutes, or until the vegetables become tender.
  3. Add in the garlic, tomato paste, brown sugar, chili powder, cumin, oregano, and salt; allow to cook and stir for about 1 minute.
  4. Stir in the tomatoes, tomato sauce, beans, vegetable broth, chiles, and the baking chocolate, bringing the mixture to a boil.
  5. 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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