A recipe I made up all on my own, after growing up on meat chili most of my life, and wanting a meatless alternative full of nutrition and flavor. I’m a huge fan of one pot cooking, since I hate doing dishes, and this recipe is very kind to all who don’t like washing dishes! If you prefer kidney beans or any other kinds of bean to black beans, go ahead and substitute them. I personally recommend using a can of whole tomatoes instead of buying a can of pre-crushed or diced tomatoes, simply because I find there’s more juice in the whole tomatoes, which makes the chili taste better. And yes, there is cinnamon in this. My family’s always done it that way.
Great served alone, with rice, or with tortilla chips. You can even put it on nachos, or in a tortilla with some fresh tomatoes and lettuce for a burrito!
Prep Time: ~30 min
- 1 tbsp olive oil.
- 1 medium onion, diced.
- 3 cloves garlic, minced.
- 1 bell pepper, diced.
- 1 jalapeno, diced.
- 1 can whole tomatoes, sliced, reserve the juice.
- 1 can black beans, drained and rinsed.
- 2 tsp ground cumin.
- 2 tsp ground coriander.
- 2 tsp chili powder.
- ½ tsp cinnamon.
- 1 tsp paprika.
- Salt and pepper, to taste.
Heat the olive oil in a large pot on medium heat. Once the oil is hot, add the onion and sauté for 2 minutes. Add garlic, and sauté everything until the onion is soft and translucent.
Next, add the bell pepper and the jalapeno, and continue cooking, stirring frequently.
Add the spices, then the tomatoes and the beans, and stir well. Bring to a gentle boil, then reduce the heat and allow to simmer for at least 15 minutes, stirring occasionally, the longer the better.