The best healthy chili recipe you'll ever eat

By Shahzadi Devje
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 2 tablespoons olive oil extra virgin
  • 1 red onion finely chopped
  • 5 garlic crushed
  • 2 inch ginger grated, 25 grams
  • 3 carrot washed, chopped in small chunks
  • 3 celery washed, chopped in small chunks
  • 1 red bell pepper washed, chopped in small chunks
  • 1/2 fennel bulb washed, chopped in small chunks
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black pepper
  • 2 red chili finely chopped (you can increase or reduce according to taste)
  • 1 teaspoon salt or to taste
  • 2 cups tomato canned, diced
  • 1.5 cups vegetable stock unsalted
  • 2 cups kidney beans cooked, canned
  • 1 cup black beans cooked, canned
  • 2 cups spinach fresh, washed


  • 4 teaspoons lemon juice fresh
  • 1 cup coriander washed, finely chopped


  1. In a large pot, on medium heat, heat olive oil. 
  2. Add the onion, garlic, ginger and fry until golden.
  3. Stir in the carrots, celery, pepper, fennel and cook for ten minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
  4. Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for two minutes.
  5. Add tomatoes, stock, kidney and black beans, and stir to mix. Bring to a simmer, cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer for about 25 minutes.
  6. Add spinach, stir and cook for five minutes.
  7. For the best texture and flavour, transfer two cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz a couple of times into the pot. Don't overdo it though.
  8. Finish with lemon juice and garnish with cilantro

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel