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Two Bean Camp Chili is front and center in a green bowl siting on a brown cloth napkin. Rich red beans are topped with triangle cut avocado.
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5 from 4 votes

Two Bean Camp Chili

Two Bean Camp Chili has deep rich flavors of a homemade tomato sauce that thickens as the big pot of chili cooks.
Course Main Dish
Cuisine Chili
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Calories 322kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 cup yellow onion - diced
  • 1 cup green bell pepper - diced
  • 2 green chili peppers - seeds removed, finely chopped
  • 2 cloves garlic - finely diced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 15 ounces kidney beans - can, drained
  • 15 ounces pinto beans - can, drained
  • 28 ounces tomatoes - can use can, diced, with juice
  • 2 cups vegetable broth
  • 8 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 tablespoon sea salt

Instructions

  • Heat the oil over medium high heat in a large soup pot.
  • Add the onion and both kinds of peppers.
  • Saute for 10 to 15 minutes until the onion is translucent.
  • Add the the diced garlic and the spices. Cook a minute.
  • Add both kinds of beans, broth, tomatoes, puree, paste and salt. Stir well.
  • Bring to a boil then turn down to medium low and cook 30 minutes until the chili has thickened.
  • Serve topped with chopped avocado and ground cashews.

Notes

The chili will keep in the refrigerator for up to 4 days.
 

Nutrition

Serving: 1Serving | Calories: 322kcal | Carbohydrates: 52g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Sodium: 1643mg | Potassium: 1512mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2350IU | Vitamin C: 49.9mg | Calcium: 118mg | Iron: 6.6mg