Spiced Peacock Bean Chili with Smoky Tomato Sauce
A rich vegetarian chili featuring hearty peacock beans simmered in a smoky tomato sauce with warm spices and fresh herbs. This latin american-inspired vegan (vegetarian) ready in about 105 minutes blends olive oil, medium, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, soaked overnight and drained dried peacock beans (or substitute large white beans)
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp chili powder
- 14 oz canned crushed tomatoes
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 1 tbsp smoked paprika, 1 tsp ground cumin, and 1 tbsp chili powder. Cook the spices with the onion and garlic for 1 minute to deepen their aroma.
- Step 3: Add 1 cup soaked and drained peacock beans, 14 oz canned crushed tomatoes, and 2 cups vegetable broth to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer, covered, for 1 to 1.5 hours until the beans are tender and the chili thickens. Stir occasionally and add water if needed.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice to brighten the flavors. Serve hot with your favorite chili toppings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Peacock Bean Chili with Smoky Tomato Sauce take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Peacock Bean Chili with Smoky Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Peacock Bean Chili with Smoky Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Peacock Bean Chili with Smoky Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Peacock Bean Chili with Smoky Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
