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Spicy Pinto Bean Chili (Grain Free)

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Typically chili is tomato based, however this version is broth and bean based. It takes less time to cook but lacks none of the flavour. The broth and the beans makes for a deeply warming and satisfying meal. It is customizable and therefore can be made with seasonal vegetables. While you can make this with canned pinto beans, you will achieve a even more flavourful dish if you prepare your beans from scratch. When I make beans I make a huge batch and freeze leftovers in portions that later can be added to dishes once thawed. Top the finished chilli with fresh grated/chopped vegetables like jicama, cabbage and kohlrabi and vegan sour cream and guacamole.

 2 tbsp avocado oil
 1 medium white or yellow onion, chopped
 1 lb grass fed beef or Mexican style sausage or chorizo or vegan chorizo/sausage
 1 tbsp chipotle chili powderI recommend Spicely Organics brand Chipotle Chilli Powder
 1 ½ tsp ground cumin
 ¾ tsp ground coriander
 1 tbsp tomato paste or use roasted sweet peppers, puréed roasted sweet peppers are found in condiment or deli section of grocery stores
 2 roasted poblano peppers or red peppers
 3 cups chicken/ bone broth or vegetable broth to make this vegetarian
 3 cups pinto beans or 2-15 ounce cans pinto beansIf buying canned/tinned beans look for ones with limited ingredients and make sure they don’t have any gluten containing ingredients
 1 bunch cilantro, stems and leaves, chopped
 red cabbage, finely sliced
 kohlrabi, grated
 2 cups chopped zucchini
 Guacamole (to top)
 No chop salsa (to top)
 Mojo Sauce for drizzling

Add avocado oil to a medium pot and sauté onion over medium heat until softened, about 15 minutes. Add sausage and stir occasionally until cooked through.


To roast peppers: preheat oven or toaster convection oven to 450 F and place on tin foil lined tray and roast for about 20 minutes, turning during baking. The skin of the peppers should be mostly blackened. Use tongs to remove peppers from oven and pop them inside two paper lunch bags and close, allowing the peppers to steam. The steam inside the bag will steam off the skins and once they have cooled. Remove skins, stem and some or most of the seeds and roughly chop.


Add spices and stir. Cook for about 2 minutes then add tomato paste and cook for another minute or two. Stir in the broth and beans and roasted peppers and lower heat to a simmer and cook for about 30 minutes. Add the chopped zucchini and cook for another 20 minutes or so. Add cilantro and serve.

Nutrition Facts

Serving Size 1 bowl

Servings 0