"Beefy" Bean Chili

Looking for an easy meal that's filling, cooks quickly AND makes plenty of leftovers? This "Beefy" Chili fits all those points! It's hearty, a little spicy, and very nutritious. Cook this on a Sunday and have leftovers well into the week!

We like to have this over rice or with a couple slices of sourdough bread. 

Original recipe from Cookie + Kate

"Beefy" Bean Chili


  • 1 tbsp olive oil
  • 1 med. red onion, diced
  • 1 large red bell pepper, chopped 
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • ½ tsp salt, divided


  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp dried oregano


  • 1 large can (28 oz) or 2 small cans (15 oz each) diced tomatoes, with their juices
  • 2 cans (15 oz each) black beans, rinsed & drained
  • 1 can (15 oz) pinto beans, rinsed & drained


  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 Tbsp fresh cilantro
  •  1 to 2 tsp lime juice

Garnishes: chopped cilantro, sliced avocado, tortilla chips, dairy-free cheese or sour cream


  1. In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender & onion is translucent, about 7 to 10 minutes.
  2. Stir in the rest of the spices. Cook until fragrant, stirring constantly, about 1 minute.
  3. Add diced tomatoes, drained black beans & pinto beans, broth & bay leaf. Stir to combine; let the mixture come to a simmer. Continue cooking, stirring occasionally and maintaining a gentle simmer, for 30 minutes.
  4. Remove chili from the heat & discard the bay leaf. For the best texture and flavor, blend the chili briefly with an immersion blender, or mash with a potato masher until it reaches a thicker consistency.)
  5. Add the cilantro, lime juice & salt to taste, plus your preferred toppings.


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