Dinner · Plant-based
A thick, smoky three-bean chili made from pantry staples in about 45 minutes. Hearty enough that nobody asks where the meat went.
This is the recipe we use to open Week 1 of Wellness Peace University, because it makes the point fast. It’s thick, smoky, and filling, and it comes together from cans and spices you probably already have.
Three kinds of beans give it texture and plenty of protein and fiber, and a little smoked paprika does the job most people expect meat to do. Make a full pot on a weeknight and you’ve got lunch sorted for the next day too.
Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring now and then, until soft, about 6 minutes.
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir for 1 minute until fragrant.
Add the beans, crushed tomatoes, corn, broth, and salt. Stir well and bring to a simmer.
Lower the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick. For an even thicker chili, mash about a cup of the beans against the side of the pot.
Stir in the lime juice, taste, and add more salt if needed. Serve with your favorite toppings.
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