10 min

40 min

8 servings

It's hearty, warming, and incredibly comforting.


πŸ›’οΈ 1 tbsp olive oil

πŸ§… 1 medium white or yellow onion, diced

πŸ§„ 4 cloves garlic, minced

🌢️ 3 tbsp chili powder

πŸ§‚ 2 tbsp ground cumin

🌿 1 tsp ground oregano

πŸ§‚ Β½ tsp turmeric powder

🌢️ 1 small jalapeño or serrano pepper, diced with seeds

πŸ«‘ 1 large red bell pepper, diced

πŸ… 2 cups fire-roasted or plain tomatoes

πŸ₯« 2 tbsp tomato paste

🫘 2 cups kidney beans

🫘 ½ can black beans

🫘 ½ cup pinto beans

πŸ«™ 1 tbsp Worcestershire sauce

πŸ’¦ 2 cups vegetable broth or water

πŸ‹ 1 tbsp lemon juice

🍁 ½ tbsp maple syrup

πŸ§‚ salt to your taste


❄️ Freezer Friendly

🌾 Gluten-Free

🌽 Grain-Free

🫘 Soy-Free

πŸ₯˜ Meal Prep Friendly

πŸ₯œ Nut-Free

Make Now





Make Now

You are about to make a protein-packed, fiber-rich chili!

Step 1:

In a large pot, heat the oil, then add the onions and cook, occasionally stirring, until softened, about 4 minutes. Then add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin, oregano, and turmeric powder, and cook for another 2 minutes.


Step 2:

Add the peppers, tomatoes, tomato paste, beans, Worcestershire sauce, vegetable broth, or water and simmer for 30 minutes, stirring once or twice. Lastly, add the lemon juice and maple syrup, and adjust the salt. For serving, garnish with fresh jalapeΓ±o, cilantro, red onion, and avocado.



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