The Nutshell

Thick, chunky and filling, this meatless chili is hearty enough to classify for “man food” status—and, if you want to take it up a notch in terms of heat, just keep the jalapeno seeds in the pot. Serve this chili alongside toast on a cold day.

Serves 2 to 4

Ingredients

1 tablespoon coconut oil or butter
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper 2 cloves garlic, grated
1 bell pepper, seeded and diced
1 onion, sliced thinly
1 jalapeno, seeded and diced
2 cups (one 15-ounce can) crushed tomatoes
1 15-ounce can black beans
1 15-ounce can kidney beans
1/2 cup water

optional garnishes: sour cream, grated cheddar cheese, sliced avocado


Instructions

1. In a large pot over medium heat, warm coconut oil until hot. Stir in cumin, turmeric, salt, pepper, cayenne and garlic, letting the spices toast for 3 to 5 minutes.

2. Next, add diced pepper, sliced onion and diced jalapeno, cooking until vegetables are soft, about 10 minutes.

3. Stir in crushed tomatoes, black beans, kidney beans and water, and continue cooking until everything is hot throughout.

4. Taste, add generous amounts of salt and adjust as needed.