Note to self. Chili does not photograph well.
It doesn't matter how delicious said bowl of chili is.
It doesn't even matter if you stick it in a cute bowl and put a flax cracker in it.
No, chili does not photograph well.
Okay, now that that's out of the way, this is one of my family's favourite meals. My kids, though, are not the adventurous type when it comes to spicy, so it's a pretty mild chili. If you like more heat, add another tablespoon of chili powder. Or you can add a teaspoon or two of hot sauce when you add the edamame.
Three Bean Chili
- 1 tablespoon coconut oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 celery stalks, chopped
- 1 red pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- pinch cloves
- ¼ cup cocoa powder
- 1 can (28 ounce) diced tomatoes
- 1 can (5.5 ounce) tomato paste
- 1 can (14 ounce/398 ml) coconut milk
- 1 can (19 ounce) black beans
- 1 can (19 ounce) kidney beans
- 1 cup frozen edamame, thawed
Melt the coconut oil in a large pot over medium heat. Add the onions, garlic, celery and red pepper. Cook, stirring occasionally, until the onions start to soften, about 5 minutes. Stir in the chili powder, salt, pepper, cinnamon, nutmeg, cloves and cocoa powder. Continue to cook for another minute. Add the tomatoes, tomato paste, coconut milk and beans. Bring to a boil and simmer until the vegetables are soft, about 20 minutes. Add the edamame and cook another 5 minutes to heat through.