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Spicy bean chili with orange and cinnamon recipe! A cozy, vegan chili brightened up with a touch of orange and a pinch of cinnamon. SUPER GOOD! // Rhubarbarians

Spicy bean chili with orange and cinnamon

Spicy bean chili with orange and cinnamon recipe! A cozy, vegan chili brightened up with a touch of orange and a pinch of cinnamon.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 3 Tbsp olive or avocado oil
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 2 medium poblano peppers, diced
  • 1 medium serrano pepper, minced
  • 1 medium red bell pepper, diced
  • 4 tsp chile powder
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup tomato paste
  • 1 15 oz can crushed tomatoes
  • 2 15 oz cans black beans, rinsed and drained
  • 1 15 oz can red kidney beans, rinsed and drained
  • 2 cups water
  • 1 tsp orange zest
  • The zest of 1 medium orange
  • For serving: fresh cilantro, orange slices or additional orange zest, sliced radish

Instructions

  1. Heat the oil in a medium sized dutch oven or soup pot over medium to medium-high heat. Add the onion and saute until starting to brown, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add all the peppers and saute until fragrant, about another minute. Add the next 4 spices, through oregano and saute until fragrant, about 1 minute.

  2. Stir in the tomato paste until combined. Add the crushed tomatoes, all the beans, the water, and the orange zest. Season with salt and pepper and bring to a boil. Reduce heat to simmer and simmer uncovered for 15 minutes.

  3. Remove from heat and let cool for a couple of minutes. The chili will thicken a bit. Serve with fresh cilantro, sliced radish, and orange slices or orange zest (optional).

Recipe Notes

Feel free to add more orange zest if needed. Or you can add some fresh orange juice to the pot to make it a bit brighter.