Spicy Kidney Bean Chili

February 11, 2014

Perfect for coming home to after a chilly winter day, this is the type of dish where you cook a huge batch and enjoy the spoils for days on end, OR, dish it up in appropriate serving sizes and toss in the freezer. This is my version of ‘fast food’ – for those nights when you really don’t feel like cooking, simply defrost and enjoy. This dish is purely vegetarian but it’s hearty enough that even the most die-hard meat eater in your life won’t complain.

Spicy Kidney Bean Chili

Serves 3-4


  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1  clove of garlic
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 Tbsp unsweetened cocoa powder
  • 1 can of chopped tomatoes
  • 2+ cups water
  • 1 medium sweet potato, chopped into 1″ cubes
  • 1 can kidney beans (or black beans)
  • 1 handful fresh cilantro, chopped
  • Serve with your choice of grain


  1. Heat coconut oil in a large pot and add the onion, garlic, and spices and let fry for a couple of minutes. Stirring occasionally until the spices smell fragrant.
  2. Add tomatoes, water, sweet potato, and cocoa powder and cook for 15 minutes or so. Stir frequently.
  3. After sweet potatoes have softened, add the kidney beans and cook for 5 minutes further until well combined and hot. Stir in fresh cilantro. Serve with your choice of rice, millet or quinoa and top with avocado slices.

You Might Also Like