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The smoky, golden notes in this chili make it a fall favorite perfect for a potluck or tailgate party. The leftovers are great the next day, too!

From Plant-Powered for Life

By Sharon Palmer, MSFS, RDN,

Ingredients

  • 2 cups dried small red beans (e.g., anasazi or kidney)
  • 4½ cups water, plus more for soaking
  • 1 teaspoon reduced sodium vegetable broth base
  • One 14.5-ounce can fire-roasted diced tomatoes, no salt added, with liquid
  • 2 tablespoons tomato paste
  • 1 medium yellow onion, diced
  • 2 medium sweet potatoes, diced
  • 3 celery stalks, diced
  • 2 medium garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon liquid smoke

Instructions

  1. Cover the beans with water and soak overnight.
  2. Drain the beans and add to a large pot with the 4½ cups of water and the broth base. Bring to a boil, covered, over medium-high heat, then reduce the heat to medium and simmer for 20 minutes.
  3. Add the tomatoes, tomato paste, onion, sweet potatoes, celery, garlic, paprika, chili powder, cumin, and liquid smoke and stir well.
  4. Cover and cook for an additional 40 to 45 minutes, stirring occasionally, until the sweet potatoes are tender yet firm and the beans are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick.
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(5 from 1 votes)
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Patrick Crevelt12 months ago
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How many does this recipe feed?

Instagram: NessieJayModel1 year ago
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How would you adjust this recipe if you were to use beans that have already been cooked?

Liane1 year ago
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Delicious just as written.

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Headshot of Sharon Palmer, MSFS, RDN
about the author

Sharon Palmer, MSFS, RDN

Sharon Palmer is an award-winning registered dietitian nutritionist and editor. She is the author of The Plant-Powered Diet and California Vegan, and she blogs at The Plant-Powered Dietitian. A nationally recognized plant-based nutrition expert, she lives outside of Los Angeles with her husband and two sons. Find her on Twitter and Instagram.

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