Meatless Monday 5 Bean Chili

By Fitnspicy @fitnspicy

Confession time: normally when I make chili it is loaded with venison. We have a huge freezer full of it and it’s delicious. This time I went vegan and gluten free. And no one missed the meat. Seriously! Both Scott and my father in law ate this late one night after working all day. No complaints about the lack of meat and they each had 2 bowls.

You won’t miss the meat in this! All of the beans give it a great texture and flavor and if you let it sit at least a day the flavors get even better. The key flavors? Ancho chili powder ands smoked paprika. Don’t skip them! They add so much complexity. This makes A LOT of chili. So unless you are feeding a lot of people you may want to freeze half for another day.

This is that thick and hearty chili that will make everyone happy. Even those meat lovers in your life. Full of veggies, beans and if you want it spicy add hot sauce. You may want to make this right when you come home from the grocery store. I couldn’t fit all those cans in my cupboard. So out on the counter they went and I got cooking.

Five Bean Chili

by A Fit and Spicy Life

Prep Time: 20 Minutes

Cook Time: 60 Minutes

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Ingredients (Serves 6)

  • 1 tbsp canola oil
  • 1 onion, finely diced
  • 3 large carrots, peeled and diced
  • 2 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 1/2 tsp oregano
  • 2 tbsp ancho chili powder
  • 1 tsp salt
  • Pepper to taste
  • 1 tsp smoked paprika
  • 4 cups baby kale
  • 4 cups vegetable broth
  • 2 bell peppers, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 (14.5-ounce) cans chili style diced tomatoes, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 (15.8-ounce) can Great Northern beans, rinsed and drained
  • 1 (28-ounce) can pinto beans, rinsed and drained

Instructions

Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; sauté 10 minutes or until tender.

Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly.

Add kale and remaining ingredients. Cover and simmer 45 minutes.

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