Smoky 3-Bean Chili

Ingredients:

  • 2 Tbsp Olive oil

  • 1 yellow onion, diced

  • 1 T garlic, minced

  • 1 red bell pepper, diced

  • 1 T ground chili powder (use less if sensitive to spice)

  • ½ T dried oregano

  • 1 tsp cumin

  • ½ tsp EACH: basil, salt, cayenne (use less if sensitive to spice), paprika, black pepper

  • ½ T white sugar

  • 2 14.5 oz cans diced tomatoes

  • 2 14.5 oz cans black beans, drained and rinsed

  • 1 14.5 oz can pinto beans, drained and rinsed

  • 1 4 oz can diced green chiles

  • 1 c frozen corn

  • 1 cup vegetable stock

  • 1 bay leaf

  • 2 Tbsp lime juice



Directions:

  1. In a large pot, heat olive oil over medium heat. Add onion and saute, followed by bell pepper until they are very tender. While this cooks, combine all spices and garlic in a small bowl and set aside.


  1. Add the spices and cook, stirring constantly until fragrant. Then, add the beans, chiles, frozen corn, tomatoes, broth and bay leaf. Stir to combine, and reduce heat to maintain a gentle simmer for around 30 minutes.


  1. Blend 1.5 cups of chili and pour back into the soup. Add sour cream, cheese, fresh lime and cilantro as desired.