Spicy Chipotle & Aduki Bean Chili

Aduki Bean Chipotle Chili

The cool thing about this vegan chili recipe is that unlike traditional chilis, it’s made without tomatoes (which make me feel acidic).  It’s super healthy, comes together quickly and can easily be doubled or tripled to feed a crowd.  Aduki beans are high in protein and fiber, and fresh beet greens are an antioxidant powerhouse.  Spicy, heartwarming, and delicious, this is one of my favorite recipes! 🙂

Prep Time: 25 mins
Serves 2


1-2 TBS avocado oil
Juice of 1 lime, divided
1 medium red bell pepper, chopped
2 carrots, julienned*
1 medium zucchini, julienned
1 bunch beet greens (or 3 cups packed fresh spinach)
1 15oz can aduki beans, rinsed and drained
½ tsp garlic powder (or 3-4 cloves fresh)
½ tsp chipotle powder
½ tsp onion powder
½ tsp oregano
1 tsp sea salt

To Serve:

Sliced avocado
Squeeze of lime
Sliced green onions
Vegan sour cream or extra virgin olive oil
Chips or crackers
Salt & pepper


Wash and chop beet greens (if fresh beets are attached, reserve them for a later use). Heat avocado oil and juice of ½ lime in a sauté pan over medium heat. Add red bell pepper and carrots and cook for 5-7 minutes, stirring occasionally. Add aduki beans, beet greens, all spices, and remaining lime juice. Mix well and continue to cook for about 10 minutes more, stirring occasionally, until beet greens are wilted. Stir in zucchini strips just before serving.

Remove from heat and top with your choice of garnish.  I love mine with grain-free chips (such as these white bean chips I used in the photo), green onions, fresh avocado and olive oil… Nom <3

* I use this julienne peeler to make thin strips of my vegetables when I’m feeling too lazy to bust out the mandoline 🙂

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