Although I love the two chilis that I make most frequently–Crockpot Vegan Chili and CCK’s Sweet Potato Chili–I was on the lookout for a recipe that required way less peeling and chopping. Let’s be honest–most of the time we want FAST, easy, and healthy meals. This one came together, start to table, in less than 30 minutes. It was a nice change using white beans–great northern and garbanzo–in a traditional-tasting chili. Usually they use kidney or black beans. The fire-roasted tomatoes and unexpected cocoa powder give the finished product a rich, hearty flavor and the chili powder gives it plenty of zip. My husband liked it because it’s a thicker chili and he doesn’t like ones with too much liquid or broth.
The recipe is adapted from one in Better Homes and Garden, Feb 2014 issue, and they deemed it a “pantry raid” recipe because you can just use what’s on hand to make it. Indeed, I did have everything in the cupboard and it was nice to use what was on hand to cook dinner.
- 1 medium bell pepper, chopped--your choice of color (I used a little red and a little yellow)
- 1 medium onion, chopped
- 1 15-oz can chickpeas, drained and rinsed
- 1 15-oz can great northern beans, drained and rinsed
- 1.5 tbsp chili powder
- 1 8-oz can tomato sauce (I used no-salt added)
- 1 14.5-oz can fire-roasted tomatoes, undrained
- 1 tbsp packed brown sugar
- 1 tbsp dark unsweetened cocoa powder
- Saute onion and pepper in large pot until tender.
- Add beans and chili powder and cook about 2 minutes.
- Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder.
- Bring to boiling, then reduce heat and cover.
- Simmer until done, about 20-25 minutes, stirring occasionally.