Hearty Three Bean Chili
Whether you're an herbivore or an omnivore, you'll love this recipe. This Hearty Three Bean Chili is the perfect meal for a cozy Sunday afternoon.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 jalapeno diced (optional)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp chipotle ground (optional)
- 1/2 tsp cayenne pepper optional
- 28 oz can diced tomatoes
- 15.5 oz can black beans drained
- 15.5 oz can red kidney beans drained
- 15.5 oz can pinto beans drained
- 2 cups vegetable broth
- sea salt to taste
Instructions
- Start by gathering and preparing your ingredients. Dice onions and peppers, mince garlic, and combine spices for chili.
- Heat a dutch oven or medium/large pot over medium heat with 2 tablespoons olive oil
- Once it's warmed up, add the diced onions and diced red bell pepper. Saute for about 5 minutes, until the onions become translucent. Then, add garlic and jalapeno. Stir and cook for 30 seconds or until garlic is fragrant.
- Stir in spices and 1-2 tablespoons of the broth and allow the spices to bloom until the liquid has evaporated. Then, add tomato paste and stir to combine everything.
- Add remaining ingredients - canned tomatoes, broth, and drained beans. Stir to combine and bring the mixture to a low boil. Then, cover and lower heat to low-medium. Simmer for at least 45 minutes. Adjust salt to taste (this will depend on the salt level of your broth).
- Serve over rice, over Fritos, or with cornbread. Top with your favorite chili toppings, such as shredded cheese, sour cream, cilantro, jalapenos, and a squeeze of lime. Make it your own and enjoy!