Here a bean, there a bean, everywhere a bean…



Hon loves anything and everything “Chili”.  And I really think you can’t have too many variations on that theme!

I’ve done a vegetarian version here, but certainly adding in some chunks of beef or sausage would be super and still have a different feel than regular chili.

Don’t let the 12 cloves of garlic or the cocoa powder, or cinnamon sway you…this is one tasty bowl o’ red and it gets better as leftovers!




3 tablespoons olive oil
1 large onion, diced
12 cloves garlic, minced
1 red sweet pepper, diced
1 orange or yellow sweet pepper, diced
1 canned chipotle chili pepper in adobo sauce, finely chopped (just 1 pepper, not the whole can unless you are feeling especially asbestos-y!)
3 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon dried cilantro
1 teaspoon Splenda/sugar
3/4 teaspoon salt
One 14-ounce can diced tomatos, undrained
One 14-ounce can tomato sauce
One 14-ounce can chicken or vegetable broth
One 15-ounce can kidney beans, drained, rinsed
One 15-ounce can black beans, drained, rinsed
One 15-ounce can garbanzo beans, drained, rinsed

In a large stock pot, over medium heat, saute the onion and garlic in the olive oil for 10 minutes, or until the onion in very soft and translucent. Stir in sweet peppers, chipotle pepper, chili powder, cumin, cocoa powder, cinnamon, cilantro, Splenda/sugar, and salt. Cook for 2 minutes.

Stir in diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add drained and rinsed beans. Cover and simmer for another 20 minutes. Serve with sour cream. Makes 10 servings.

Per Serving: Calories 188; Protein 8 g; Fat 5 g; Carbs 19 g; Sugar 5 g; Sodium 649 mg


11 Comments Add yours

  1. looks really tasty… i`ll save the recipe and make it sometime soon…

  2. TheWoman says:

    This looks great! But I must confess, I’m a chilli virgin – with what would you serve this?

    1. Linda says:

      The chili would be the main part of the meal, doll. Whole grain rolls or cornbread and a crispy green salad are wonderful with it.

      Or layer it over some tortilla/corn chips and add the cheese and sour cream – whatever you like on top – a meal in a bowl!

  3. Sarah says:

    I’ve made a version of this before, but not with all the seasonings that you used here – looking forward to trying it this way!

  4. allison says:

    how big are the serving sizes?..sounds delicious and super healthy, too! 🙂

    1. Linda says:

      About one rounded cup is a serving. I hope you love it!

  5. christopherranch says:

    Love the recipe. I’m bias, but I suggest using California heirloom garlic, as opposed to imported garlic. It’s proven to hold its flavor when cooking, due to its high oil content.

  6. Tracy says:

    I found your site via Tastespotting and immediately bookmarked this recipe. Made it tonight, and it was great! I’m freezing half of it to have in a month or so when the chill descends upon Minnesota. Thanks!

    1. Linda says:

      I’m so glad you liked it, too! Thanks for the great review – and it WILL be good in the cold weather!

  7. redforever says:

    I had this recipe book marked for awhile and finally got around to making it…and it was truly delicious. My husband wanted a bit of some kind of meat in it so I added some diced smoked deli sausage. I sauteed that up first, then followed the rest of your recipe exactly as written. This recipe was easy to make and very tasty. We thoroughly enjoyed it.

    Thx for the great recipe.

    1. Linda says:

      Thank you so much for the wonderful review! I’m so glad your family loved it and you were able to make it your own. This time of year it’s nice to have a warm somethingorother to eat…wow…it got cold fast here in Seattle!

      Have a fabulous Holiday season!

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