Spring time is just the best. During the day, it’s finally warm enough to walk around without a huge jacket and at night, you still get to cozy up with a mug of tea to stay warm. It’s the perfect time of year to eat just about anything – you can enjoy salads during the day and warm up with a big bowl of our chili for dinner.
As with all chili, it will thicken as it cools, making it a wonderful addition to your fridge for a few days. All the goodness in flavors will have extra time to marry together, making it tastier with each passing day.
This chili is perfect by itself. It’s also perfect on just about anything else you can think of – on top of fries, slathered on a dog or even wrapped in a burrito! It’s versatility means you’ll be SURE to finish each batch within a few days.
It’s perfectly seasoned and has just the right amount of kick. Just remember that hot sauce spiciness can vary from brand to brand. Top with dairy free cheese, scallions, or crusty bread to dip in. We promise this will be the perfect way to fill you up and keep you happy!
1/2 tsp. avocado or coconut oil
1/2 cup onions, chopped
2 cloves garlic, minced
1 (14.5 ounce) can fire roasted diced tomatoes
1 1/2 cups cooked cannellini beans, drained and rinsed
1 1/2 cups cooked pinto beans, drained and rinsed
1 1/2 cups cooked black beans, drained and rinsed
1 cup water
2 tsp. ancho chili powder
1 tsp. paprika
1 1/2 tsp. cumin
1 tbsp. hot sauce
1/2 tsp. yellow mustard
S&P, to taste
Optional toppings: minced onions, scallions, grated non-dairy cheese, bread
- Bring a medium-sized soup pot to a medium heat with oil. Sauté onions and garlic a few minutes, until fragrant.
- Add all the remaining ingredients (minus the optional toppings) to the pot and stir. Bring the heat to a simmer and cook for 15 to 20 minutes, allowing the chili to thicken. Stir occasionally.
- Optional: After the chili has thickened, use an immersion blender in the pot for 3 or 4 seconds to break up some of the beans and thicken the soup further. You don’t want to blend the chili completely. It should still be thick and chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
- Serve and top with optional toppings.
Recipe via Cadry’s Kitchen