Crazy Bean Chili

19 40 330
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 8
Crazy Bean Chili
Health Highlights


1 1/2 tbsp Cumin seeds
2 tbsp Extra virgin olive oil
1 medium White onion (diced)
3 clove(s) Garlic (minced)
1 medium pepper(s) Jalapeno pepper (finely diced)
2 tbsp Chili powder
1 1/2 cup Tempeh (tempe) (or finely diced mushrooms)
1 medium Zucchini (diced)
1/2 cup Potato (diced)
2 can (15oz) Black beans, canned (rinsed, drained)
1 can(s) (15 oz) Red kidney beans, canned, drained (rinsed)
2 cup Water
1 can(14oz) Crushed tomatoes canned
2 tbsp Maple syrup
1 tsp Sea Salt
1/2 bunch Cilantro (coriander)
1 cup Kale (chopped)
1 avocado(s) Avocado (diced, optional)
1/4 cup Cilantro (coriander) (chopped, for topping)


  1. Toast cumin seeds in a dry soup pot on medium heat, for 2 minutes until the aroma is strong. 
  2. Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent.
  3. Add in the chili powder, tempeh (or mushrooms), zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, stirring to avoid sticking.
  4. Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and cook for 20—25 minutes, or until potatoes are tender.
  5. Remove from heat, and stir in the kale.
  6. Serve hot. Garnish with diced avocado and cilantro, if using.

Nutrition Facts

Per Portion

Calories 330
Calories from fat 111
Calories from saturated fat 19.4
Total Fat 12.3 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 959 mg
Potassium 1072 mg
Total Carbohydrate 43 g
Dietary Fiber 15.3 g
Sugars 7.2 g
Protein 19.1 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 2.9

Energy sources


Meal Type(s)