Three Bean Chili

SERVES: 6-8

INGREDIENTS

• 3 Tbsp canola oil

• 1 tsp kosher salt

• 1 large onion, finely chopped (2 ½ cups)

• 1 small red bell pepper, chopped (1 cup)

• 1 small green bell pepper, chopped (1 cup)

• 2 celery stalks, chopped

• 3 cloves of garlic, minced or grated

• 2 Tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 pinch cayenne pepper

• 1 (15 oz.) can black beans, drained & rinsed

• 1 (15 oz.) can kidney beans, drained & rinsed

• 1 (15 oz.) can pinto beans, drained, rinsed & puréed

• 1 (15 oz.) can diced tomatoes

• 1 Tbsp brown sugar

• 1 tsp apple cider vinegar

• ½ cup water

Garnish

• ¼ cup chopped cilantro

• sour cream

• shredded cheddar cheese

DIRECTIONS

1. Prepare all of the ingredients including draining, rinsing and puréeing the pinto beans.

2. Heat oil in a large pot and sauté chopped onions, bell peppers, and celery with salt until translucent.

3. Next, add garlic and spices and sauté another 30 seconds.

4. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes stirring occasionally.

5. Adjust seasoning and sprinkle with garnish. Serve with Southwest Corn Fritters (shown in the picture above) or whole wheat pasta.

Three Bean Chili.pdf

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