- 2 Tablespoons Olive Oil
- 0.5 cup, diced Onion
- 2, diced Carrots
- 2 stalks, diced Celery
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 1 cup, dry & soaked Red Kidney Beans
- 16 ounces Chopped Tomatoes
- 16 ounces Filtered Water
- 8 leaves Kale
- I recommend 1/4 cup per serving Quinoa
- I am using vegan sour cream Sour Cream
- I am using vegan colby jack shredded cheese
This one pot bean chili is packed with flavor, vegetables and plant-based protein!
To celebrate my love for beans, I want to highlight the buttery kidney bean in this chili.
Sure you can use canned beans but I highly recommend using dry beans.
Dry beans are soaked in water for 10-12 hours then cooked in the pot with all of the other ingredients.
Let’s talk about those ingredients shall we?
Eating a variety of colorful vegetables is not just a way to intake more nutrients but it also adds volume and flavor to any dish.
The three aromatic vegetables that are used in most chili recipes are onion, carrot and celery! Some also call it the holy trinity or mirepoix.
For the carrots, I like to keep the skins on as those contain some of the most important nutrients of the vegetable.
Carrot skins are concentrated with vitamin C and niacin but just under the peel, the next layer, has these vitamins, along with vitamin A.
Celery is packed with fiber and the darker the color, the more nutrient rich it is.
To boost the deep and smokey flavor of this chili, I add a good amount of dry spices.
Ground cumin, chili powder, onion and garlic powder are a great combination.
The spices are first bloomed in the hot oil to release their maximum umami then the liquid is added and the chili cooks low and slow.
During this process, all of the flavors combine and intensify.
The best part about this one pot bean chili is that it required little attention.
Once all of the ingredients are in, you add the lid and allow it to simmer without having to stir the mixture.
Do set a timer though!
I love this chili as is but you can also serve it with a side.
If you are using dry beans, be sure to soak them in a large bowl with filtered water in an air-tight lid at room temperature for at least 10 hours (and up to 24 hours).
After the beans have soaked, drain and rinse well.
Wash and dice the carrots, I like to keep the peel on for added nutrients.
Wash and dice the celery and also peel and dice the onion.
Wash, de-stem and roughly chop the kale.
Get the rest of your ingredients out and ready.
Sautè The Aromatics
Heat a large pot over high heat and allow it to get hot for 30 seconds.
Add oil to the hot pot and lower the heat to medium-high.
Add the diced onion, carrot and celery and sauté for 1-2 minjutes.
Next, add the chili powder, cumin, onion and garlic powder.
Stir with a wooden spoon and allow the spices to bloom in the oil for 1 minute.
Add The Soaked Beans & Chopped Tomatoes
Simmer on Low Heat
Add Kale & Taste for Seasoning
Serve & Garnish
Serve the chili in s bowl and top with sour cream and shredded cheese. I am using vegan products to keep it dairy free.
Keep in the refrigerator for up to 4 days.