Bean Chili


  • 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 organic black beans (soaked, cooked and drained)
  • 2 cups organic dark red kidney beans (soaked, cooked and drained)
  • 2 cups low-sodium vegetable broth
  • 1/2 cup parsley, minced
  • 1 teaspoon apple cider vinegar


  • 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.

Recipe adapted from: sher castellano.

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