Sarah’s Three Bean Chili
“Chili is a house favorite of ours. After years of making different variations of this recipe, I am pleased to share it with you! I can still remember my Mom’s chili… And, what made hers so unique was how she served it. I have certainly adjusted my own recipe with some added twists, but adopted one thing for sure from Mom. She would whip up a bowl of mashed potatoes while the chili was simmering. When the chili was ready, she would serve the delicious blend of flavors over a beautiful mound of creamy rich potatoes. Yum! As children, we loved making a well out of our potatoes to hold the chili. I encourage you to try it! It’s always good over rice, too.” – Sarah
Note: All ingredients are Organic unless a “Clean Fifteen” substitution is available.
- 3 tbsp. Coconut Oil (or another high heat oil)
- 2 1/2 or 3 cups Onions, chopped
- 1 cup Red or Yellow Bell Peppers, diced
- 1 cup Green Bell Peppers, diced
- 1 or 2 Jalapeno Peppers (depending on your taste)
- 3-5 Garlic Cloves, chopped
- 3 tbsp. Chili Powder
- 2 1/4 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Garlic Powder
- 1 tsp. Oregano, dried
- 1/2 tsp. Coriander
- 1/2 tsp. Turmeric
- 1/4 tsp. Black Pepper
- 1/4 tsp. Crushed Red Pepper
- 1/8 tsp. Cayenne Pepper (optional)
- 1 1/2 tsp. Celtic Sea Salt, or to taste (or another Sea Salt without anti-caking agent)
- 1/2 tbsp. Sugar
- 2 tsp. Cacao Powder (or 2-3 squares of 70% or more chocolate)
- 2 tbsp. Cilantro Stems, finely chopped
- 1 (28 ounce) can of Diced Tomatoes (or whole tomatoes, crushed or chopped)
- 1 (8 ounce) can of Tomato Sauce (or 2 tbsp. Tomato Paste)
- 3 cups of Vegetable Broth (adjust to desired thickness with more or less liquid)
- One – 8 oz. can of Kidney Beans, rinsed
- One – 8 oz. can of Black Beans, rinsed
- One – 8 oz. can of Pinto Beans, rinsed
- 1/2 can of Yellow Corn (optional)
- 1/4 cup Cilantro Leaves, chopped
- Cashew Sour Cream, see below!
- 1 medium Avocado, sliced
- Chives, chopped
Note: You can mix and match the bean selection. Or do all the same type bean, if you prefer.
Heat the oil in a 4 quart pan (cast iron if you have it!). Add the onions and bell peppers. Cook until onions are translucent, then add the jalapenos and garlic. Cook until fragrant. Add all the spices, sugar and cacao powder and sauté for a few minutes. Add the tomatoes, tomato sauce and vegetable broth, bring to a boil and then reduce to a simmer and cook for about 20 minutes. Add the rinsed beans and corn (if you’re adding) and simmer another 20 minutes. Let your chili rest for at least 10 minutes and serve garnished with your favorite topping!
Bonus Recipe: Cashew Sour Cream
- 1 cup Raw Cashews
- 1/4 cup water
- 2 tsp. Braggs Organic Apple Cider Vinegar
- 1 tsp. Nutritional Yeast (optional)
- 1 tsp. Lemon Juice
- 1/8 tsp. Celtic Sea Salt
Soak your cashews for 30 minutes in a cup or a small bowl and cover with about 1/2 inch of boiling water.
Drain the water and place in a high-speed blender (or NutriBullet) with the vinegar, lemon, and salt and 1/4 cup of water. Blend until very smooth adding more water until you reach the desired consistency.