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
¼ cup chopped cilantro
shredded cheddar cheese
Prepare all of the ingredients including draining, rinsing and puréeing the pinto beans.
Heat oil in a large pot and sauté chopped onions, bell peppers, and celery with salt until translucent.
Next, add garlic and spices and sauté another 30 seconds.
Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes stirring occasionally.
Adjust seasoning and sprinkle with garnish. Serve with Southwest Corn Fritters (shown in the picture above) or whole wheat pasta.