- 1 large yellow onion, chopped
- 8 cloves garlic, minced
- 1 tablespoon cumin seed toasted and ground
- 2 tablespoons ancho chile powder
- 1 teaspoon cayenne pepper, more or less to taste
- 1½ cups tomato paste
- 3 cups cooked pinto beans or two 15 ounce cans, rinsed and drained
- 2 cups black beans or one 15 ounce can, rinsed and drained
- 2 cups garbanzo beans or one 15 ounce can, rinsed and drained
- 2 28 ounce cans diced tomatoes
- Sea salt and black pepper to taste
Chili is an all American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this recipe in for a vote.
Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.
Photo by Eco-Vegan Gal
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe