Smoky Bean Chili
A thick, spiced bean chili built on sautéed onions, tomato paste, and smoked paprika. Simmers low until beans soften and flavors meld into a warm, deeply savory braise.
Ingredients
Method
Dice the onion and mince the garlic. Dice the carrot if using.
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add tomato paste, smoked paprika, cumin, and chili powder. Stir well to coat the onions, cooking for 1–2 minutes to bloom the spices.
Pour in the canned tomatoes with their juices and vegetable broth. Stir to combine.
Add drained and rinsed pinto beans and molasses. If using carrot, add it now.
Bring to a simmer, reduce heat to low, and simmer uncovered for 30–40 minutes, stirring occasionally, until beans are tender and chili thickens. Season with salt and black pepper to taste.
Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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