Chili is one of those cozy recipes that I look forward to in the winter when the weather starts getting a little cooler. In Charleston it can be in the 40’s and cooler one day and the next be 60 degrees. I like to enjoy soups on those cooler days because it warms the body up! I’ve been loving warming, spicy soups lately. I wanted to create a chili that was spicy with a touch of heat, packed with protein, fiber and veggies.
Last week Landon and I were talking about traditions. We both grew up in New Jersey (at opposite ends of the state) and each of our families had special holiday traditions. We sat at then dinner table and were reminiscing on those memories. Our conversation led to us talking about which traditions we wanted to carry over from our families and brainstorm some new ones we wanted to make of our own. We focused on Christmas traditions since its just a week away. One of the traditions we decided to start was making a homemade soup every Christmas Eve that we can enjoy picnic style on the floor next to our Christmas tree. This was Landons idea might I add. I’m not exactly sure what soup we’ll end up making this year but this one is definitely a contender! I hope you love this chili and give it a try! Love it enough to consider making it your Christmas Eve soup.
With all that being said, this chili did not disappoint! It came out so delicious! Hands down the best chili I’ve ever made. Seriously!
This black bean chili is vegan friendly but still hearty, chunky and filling! The black beans add thickness to the chili while also packing in all the nutrients making this a great go to soup any day of the week. The base of tomatoes and added peppers add lots of flavor! I love getting creative with toppings! I served this chili with a handful of pumpkin seeds which add an extra crunch and are a great source of zinc. I also added fresh cilantro on top (my favorite herb) for extra flavor. Plus, this herb helps detoxify the body from heavy metals. I call that a win-win! But you can add anything you want on top! Feel free to try out different toppings. Sautéed greens like spinach and kale would also be delicious on top! This chili would also pair well with sweet potato, butternut squash, or roasted delicata squash. I would cut up some cubes of sweet potato and add it right into the soup, so good!
Nutrishable Health Benefits:
Antioxidants: This chili is full of antioxidants that reduce inflammation, fight off free radicals and reduce oxidative stress in the body. The tomatoes are an excellent source of lycopene, vitamin c, vitamin e and flavonoids. These antioxidants help reduce the risk of heart disease and cancer. The combination of jalapeño and poblano peppers are also full of vitamin a and vitamin c.
Protein: Black beans are the main protein source of this chili and they are probably my favorite bean. Beans are full of fiber which help keep you fuller for longer while also feeling satisfied. Pumpkin seeds are a great topping for extra protein.
Zinc: Pumpkin seeds are a good source of the mineral zinc which helps maintain optimal immune function. This mineral works by defending the body against toxins and foreign substances. It also helps the body naturally heal by interacting with blood platelets that help with blood clotting. Zinc works side by side with proteins to aid in digestion. Zinc is considered to be a gut healing nutrient and its amazing for your hormones. It helps by balancing hormone levels out and even can reduce symptoms of PMS!
Medicinal Spices: Cayenne and chili peppers contains a compound capsaicin, which is what makes them hot. Cayenne pepper is high in antioxidants it contains vitamins a and e like many other veggies. But capsaicin is actually an antioxidant itself. As mentioned before antioxidants starve off diseases caused by free radicals which are the unstable molecules our bodies create in response to the daily stresses of living. Antioxidants work by stopping free radicals from causing damage to the body that are the cause of many common chronic illnesses such as cancer and inflammation.
SPICY VEGAN BLACK BEAN CHILI:
a meatless chili that is made from basic pantry staples. Spice level can vary based on the amount of spice used. The chili thickens the longer it simmers so if you like it extra thick and chunky leave the soup on for a little longer! Packed with veggies, medicinal spices, protein and fiber making it the perfect hearty, filling nutritious meal!
1 teaspoon olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
2 poblano peppers, seeded and diced
1 cup vegetable broth
3 cups tomatoes, chopped
4 cups black beans, cooked (I meal prep black beans so for this recipe they were already cooked before hand. You could also use canned black beans if you prefer just make sure to drain and rinse them first)
1 jalapeño, seeded and minced
2 tablespoons chili powder
2 teaspoons cumin
Black pepper, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
Heat a medium pot over medium-high heat. Add olive oil to pot then toss in onion and peppers. Cook until onions are soft so for about 5 minutes. Then add the garlic and spices mix evenly. Cook for another 2 minutes.
Add in tomatoes, beans and vegetable stock. Bring mixture to a boil and then reduce to simmer. Cook for 60 minutes or until the chili has thickened to your desire. The longer you let it sit and simmer the thicker in texture the chili will get. Serve with your favorite toppings. Enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
The spiciness of your chili will depend on the amount of chili powder and cayenne that you use. If you like it a little extra spicy with some heat this should be the right amount (feel free to add in some more). If you like it a little less spicy no problem just use less cayenne pepper. I use Simply Organic chili powder from Whole Foods. The cayenne pepper I used for this recipe was from a local farm in the Charleston area, Spade and Clover. You could use any brand. I would say this dish would be considered medium heat in terms of spiciness. I would encourage you to sample your spices before adding to see if you like the taste. Start with a conservative amount. Taste before adding in more.
Did you try this recipe yet? I’d love to hear how it turned out for you and get your thoughts! Leave a comment on my latest (Chili) Instagram post and share a picture of your soup on Instagram with the hashtag #nutrishable.