There is something to be said about living in harmony with the seasons. In the summer time, our bodies tend to crave lighter foods such as salads. When time comes, our desires often shift to warmer, more nutrient-dense comfort foods. For a warming soup bursting with flavor, try out this delicious savory bean chili. All the ingredients in this recipe can easily be thrown into a InstantPot® as well. Just close the steam valve and press the chili function button.
- 4 cloves garlic, minced
- 2 cups water
- 2 Tbsp. coconut oil
- 2 Tbsp. chili powder
- 2 Tbsp. cumin powder
- 2 Tbsp. coconut nectar
- 2- 15oz cans of black beans, rinsed
- 1- 15oz can of kidney beans, rinsed
- 1- 15oz can of pinto beans, rinsed
- 1- 14oz can of crushed tomatoes
- 1-8oz container of cremini or shiitake mushrooms, sliced
- 1 large purple onion, diced
- 1 large zucchini, diced
- 1 cup kale, deveined and chopped
- 1 avocado, diced (for garnish. Optional.)
- 1 jalapeno, freshly diced. Use less of the jalapeño and remove seeds for less heat. Use more jalapeños for more heat.
- 1 tsp. salt ( I love pink Himalayan sea salt.)
- 1/2 bunch of fresh cilantro, chopped
*aim for organic ingredients whenever possible.*
In a large dutch oven or soup pot, over medium to high heat, add coconut oil, onions, garlic, and jalapeño. Stir frequently until onions are translucent.
Add in chili powder, cumin powder, mushrooms, and zucchini. Sauté for 3 to 5 minutes.
Add in water, black, kidney, and pinto beans, tomatoes, sea salt, coconut nectar, and cilantro. Reduce heat to low and cover with a lid. Allow flavors to blend and to cook for 20 to 25 minutes.
Remove from heat. Stir in kale.
Serve hot. Garnish with fresh cilantro and diced avocados.