Tex Mex Chili That Has Bold Flavor, Clean Ingredients, and a Healthy Kick

Nothing beats a good bowl of chili. But let’s be real—making it from scratch can feel like a big production. And premade seasoning packets? They’re often filled with tons of added junk and salt.

So when I’m craving chili, I reach for my Tex Mex power spice blend. It’s perfectly balanced and adds a south-of-the-border kick without all the junk. Plus, my Tex Mex blend is loaded with antioxidants and anti-inflammatory properties—an easy way to add more good to your chili. 

Tex Mex contains ingredients handpicked to crank up the flavor and maximize spice synergy:

• Ancho chili powder, paprika, and crushed chilis all contain capsaicin, which is rich in antioxidant and anti-inflammatory properties.
• Cloves have been ranked as the #1 highest antioxidant source of any food.
• Oregano is ranked as the food with the second-highest concentration of antioxidants (right behind cloves). Did you know that dried oregano contains even more antioxidants than fresh oregano?
• Onion and garlic have been linked to lower cancer risk (possibly due to organosulfur compounds and their anti-inflammatory, antioxidant, and detoxifying properties).
• Cumin and black pepper may help with digestion.
• Ceylon cinnamon adds a delicious complexity, contains anti-inflammatory properties, and may also help balance blood sugar.

Easiest Tex Mex Black Bean Chili

A chili that’s so easy, it’ll almost feel like takeout (but way better for you). This recipe is a fan favorite among my patients and was featured on Good Morning America! It’s packed with fiber and spices that may help decrease cholesterol. Come see what all the hype is about!

Prep time
10 minutes

Cook time
15 minutes

Serves
2

Vegan and Gluten Free!

Ingredients

• 1 tablespoon avocado or extra-virgin olive oil

• 1 yellow onion, chopped

• 2 bell peppers, chopped

• 1 tablespoon Tex Mex spice blend

• 1 ½ cups cooked black beans, drained and rinsed

• ¾ cup tomato sauce

• 3 tablespoons hemp hearts

• Salt and pepper, to taste

• 2 tablespoons cashew or sour cream, optional

Directions

1. Heat avocado oil in a saucepan over medium-high heat.

2. Add onion to the pot and sauté 3 minutes. Stir in bell peppers and sauté 3 minutes.

3. Stir in spice blend and sauté 1 minute to toast the spices.

4. Stir in black beans, tomato sauce, and hemp hearts. Bring up to a simmer, reduce heat to low, and let simmer for 8 minutes or until peppers are tender.

5. Season with salt and pepper to taste before serving. Top with a dollop of plant-based sour cream, if desired.

Rachel’s Power Up: Top with chopped cilantro and/or red pepper flakes.