My husband loves this chili. For my daughter, who is vegeterian, I simply omit the beef.
This chili is especially healthy when omitting the beef because it contains green peppers, black beans, cooked tomatoes and even a little bit of extra dark chocolate, my now not so secret ingredient. Let's talk about the black beans for a minute, as this chili contains a lot of them. One of the reasons black beans are good for you is because they are high in fiber and that is excellent for gut bacteria, read more in Eat to Beat Disease by Dr. Li. Beans are also high in protein, and this chili, with or without the beef, will leave you satiated.
I hope this chili brings you as much joy as it does to my husband
“I can't live without it” – Sean Milligan
Disclaimer
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Equipment and Tools
Food processor (optional) - I use a food processor to chop the onion. If you opt for a food processor I recommend the Braun brand; I've owned mine for over 15 years.
Instant pot (optional) - I use the Instant Pot brand. My Instant pot is and older version of this pot here, which is very affordable. I use my instant pot an average of six times a month.
Tips
Bean selection - I used dry beans and not canned to reduce as part of my goal to lower the use of processed foods.
Onion - Yellow or white have an abundance of flavor. Use a food processor to save time but be careful not to chop it too fine.
Do not add all the seasoning mix; add according to taste
For extra flavor sauté the onion - this may be especially enjoyable for the vegetarian version of this chili
For extra heat add one whole red chili pepper
Time Saving Tips
Gather up the Seasoning Mix ingredients in advance and store in small covered glass container
Skip the bean soak - If you are using a pressure cooker or instant pot you can eliminate the overnight bean soak and simply cook the beans on high pressure for 40 minutes (let release pressure naturally for 20 minutes minimum). Make sure to rinse the beans well prior to cooking.
Meal Planning Tips
This chili can stay in the instant pot all day so make it throughout the day whenever you want. It also can be frozen and reheated and enjoyed again
Recipe for Healthier Chili
1: Ingredients
Main Ingredients
1½ cups dry beans
2 lb beef
4 green peppers, chopped large
2 large cloves of garlic
2 onions, chopped
1 cup tomatoes, chopped large
1 12 oz can of tomato paste
12 oz water
1 cup corn
1.5 squares of 85% dark chocolate
½ Tbs cider vinegar
1 Red Chili Pepper (optional)
Seasoning Mix
½ Tbs chipotle chili powder
1 Tbs chili powder
1 Tbs cumin
1½ tsp oregano
½ tsp cayenne
2 tsp salt
¼ tsp black pepper (or amount per taste)
2: Directions
Sort the beans and soak overnight
Drain and rinse
Sauté beef and drain out excess fat.
Add beans, beef and remaining ingredients to instant pot and cook on high pressure for 20 minutes
Let depressurize naturally and keep "warm" until ready to enjoy
3: Mix it up
If not using beef consider adding dried shiitake mushrooms. Rinse them well before using and add more water because they will absorb a lot of it. I have also added sweet potato chunks and the chili turned out fab.
4: Serving suggestion
Top with avocado.
5: Storage
After chili cools move to storage container and put in refrigerator. Depending on your refrigerator temperature this chili, with beef, is good for about 3 days. Reheat carefully on stove top if serving size is two or more, or microwave for one serving.
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