Day 3: Lunch – Hearty Bean Chili

A rich, warming chili packed with beans, veggies, and bold spices.

Ingredients:

• 1 small yellow onion, diced
• 2 green bell peppers, diced
• 3 stalks of celery, diced
• 3 small carrots, thinly sliced
• 3 cloves garlic, minced
• 4 tbsp chili powder (adjust to taste)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp sea salt
• 400g fresh beans or 1 tin red kidney beans (drained)
• 400g pinto beans or 1 tin (drained)
• 800g crushed tomatoes or 2 tins chopped or whole tomatoes
• 1 cup (235 ml) vegetable broth or water

Optional Toppings:

• Chopped spring onions
• Plant-based yogurt
• Sliced avocado or guacamole

Method:

1. In a large pot, heat a splash of oil over medium heat.
2. Add the onion, bell peppers, celery, and carrots. Sauté for about 5–7 minutes until softened.
3. Add the garlic, chili powder, cumin, oregano, cayenne (if using), and salt. Stir and cook for 1–2 minutes until fragrant.
4. Add the beans, tomatoes (with juices), and vegetable broth. Stir well to combine.
5. Bring to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and the vegetables are tender.
6. Taste and adjust seasoning if needed—more salt, chili, or a squeeze of lime if you like.

To Serve:

Serve into bowls and top with your choice of spring onions, a spoonful of plant-based yogurt, or fresh avocado slices/guacamole. Serve with rice, flatbread, or enjoy it on its own.

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