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Twenty Minute Chili with Black and Kidney Beans
Keyword
gluten-free, grain-free, refined sugar-free, vegan
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
bowls
Ingredients
3
tablespoons
olive oil
2
cups
yellow onion, diced small
3
tablespoons
garlic, minced
1 1/2
teaspoons
sea salt
1/2
teaspoon
black pepper
1/4
cup
chili powder
1/3
cup
tomato paste
1
28 ounce
can crushed tomatoes
4
cups
cooked black beans
2
cups
cooked kidney beans
2
cups
low-sodium vegetable broth
1/2
cup
parsley, minced
1
teaspoon
apple cider vinegar
Instructions
In a large pot heat the olive oil over low-medium heat and sauté the onions for 2 minutes.
Stir in the garlic, salt, pepper, chili powder and tomato paste and cook for 1 minutes more.
Add in the crushed tomatoes, beans and broth and stir. Simmer uncovered for 12 minutes while stirring occasionally.
Add in the parsley and
apple cider vinegar
and remove from the heat.
Portion and top with fresh herbs, green onions and other garnishes of your choice and serve warm.