Print Recipe

Spicy Bean Chili

You can make this on the stove or in the instant pot as well.
Prep Time10 mins
Cook Time40 mins
Course: Main Course, Soup
Keyword: chili, spicy, vegan
Servings: 10

Ingredients

  • 2 yellow onions
  • 2 cubanelle Peppers, seeded, ribs removed and diced
  • 8 Jalapeno Peppers, seeded, ribs removed and diced
  • 2 28 oz. cans whole peeled tomatoes, coarsely chopped
  • 2 28 oz. cans tomato sauce
  • 1 7 oz. can chipotle in adobo *** there is sugar in this! So if cutting out all sugar omit this ingredient
  • 1 10 oz. can enchilada sauce ** there is sugar in this! So if cutting out all sugar omit this ingredient
  • 1 cup cup of water
  • 1 pack of chili seasoning mix (or make your own)
  • 2 tbsp TBSP chili powder
  • 2 15 oz. cans black beans, drained and rinsed
  • 2 15 oz. cans dark red kidney beans, drained and rinsed
  • 3 15 oz. cans light red kidney beans, drained and rinsed
  • 3 15 oz. cans pinto beans, drained and rinsed

Instructions

  • Add all ingredients to a large stockpot.
  • Cook over medium heat for about 30-40 minutes, stirring occasionally.
  • Serve with sliced avocado. Yum!
  • For instant Pot: Add all ingredients to the instant pot. Set to soup setting for 10 minutes. Do a quick release and serve!