One-Pot Three Bean Chili

allergy friendly coconut milk dairy free gluten free vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.

This hearty three bean chili is simmered in fresh coconut milk made with the NutraMilk. Full of texture, flavor and full of fiber, protein and healthy fats- a bowl of this tasty chili will leave you satisfied until your next meal and might just be your next favorite family meal. Enjoy!

INGREDIENTS 

  • 2 Tbsp. avocado or coconut oil
  • 1 medium white or yellow onion, diced
  • 1 medium red pepper, diced
  • 1/2 tsp each sea salt and black pepper (or more to taste)
  • 1 small jalapeño, diced with seeds (remove seeds or reduce or omit for less heat), finely minced
  • 4 cloves garlic (4 cloves yield ~2 Tbsp), finely minced
  • 3 Tbsp. chili powder blend (not chili flakes, cayenne pepper, or pure chili)
  • 2 Tbsp. ground cumin
  • 1 tsp smoked paprika
  • 2 15-ounce cans diced tomatoes 
  • 3 Tbsp. tomato paste
  • 2 cups coconut milk made with the NutraMilk, (plus more as needed)
  • 1-15-ounce can pinto beans
  • 1 15-ounce can kidney beans
  • 1 15-ounce can black beans
  • 1 15-ounce can corn, drained

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

For garnishes (optional)

  • 1 avocado, sliced
  • 1 bunch of cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp. coconut yogurt or yogurt of choice, coconut milk or sour cream to drizzle on top

INSTRUCTIONS 

  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be. 

  • Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

  • Add jalapeño and garlic to the pot and cook a few more minutes.
  • Add 2/3 of the the spices and the tomato paste and mix until all is combined. Cook a few minutes.
  • Add diced tomatoes, tomato paste, and coconut milk, and stir to combine. Bring to a low boil over medium high heat.
  • Once boiling, add kidney beans, pinto beans, black beans, remaining spices, salt to taste. Stir to combine.
  • Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
  • Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
  • Serve with garnishes such as cilantro, fresh jalapeño, avocado, red onion, etc.
  • Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

Notes: This soup can also be made in the slow cooker or Instant Pot.

 



Older Post Newer Post