Five Bean Chili

Five Bean Chili - Kris Gill

Hello everyone! Is is still cold and snowy where you live? I’m thinking the answer for most of you is likely yes. One of my favourite things to do on a cold winters day is spend the day outdoors, maybe for a walk, snowshoe or if I’m lucky, a ski at the hill. Then, going inside to a hot bowl of delicious chili. Ahh, it just hits the spot! Warms up the soul and just tastes absolutely bliss. Fun fact about me: I won a chili cook-off in university. It earned me and my best friend/co-chef some MAJOR street cred in the business wing. So, with all bragging rights aside, I know how to make a mean bowl of chili!


2 tbsp olive oil

1 pinch sea salt

1 large onion, diced

2 cloves of garlic, minced

1 chili pepper, chopped

2-3 tbsp chili powder (to preference, I use 3)

2-3 tbsp cumin powder (to preference, I use 3)

2 tbsp raw cacao powder

3 tbsp tomato pure

1 large tin diced tomato

2 tins mixed beans, drained and rinsed

1 tbsp pure maple syrup

Optional toppings: fresh cilantro and sour cream (plain coconut yogurt if you're not eating dairy).


Place a large saucepan over a medium heat and add a drizzle of olive oil, the onion, garlic, and a pinch of salt and cook until soft, about 5-10 minutes.

Now add the chili pepper, chili powder, cumin, raw cacao and tomato puree and cook for another five minutes. Add the beans, tomatoes, maple syrup and some pepper and bring to a boil, then lower the heat and leave to simmer for 25–30 minutes. You’ll want it to have a thick consistency.

When you’re ready to serve, add a dollop of sour cream and sprinkle cilantro over the top!