3 Tbsp canola oil
1 large onion, finely chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced or grated
1 (15 oz) can diced tomatoes
1 Tbsp brown sugar
1 tsp apple cider vinegar
¼ - ½ cup water
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can red kidney beans, drained & rinsed
1 (15 oz) can pinto beans, drained, rinsed, and puréed
1 tsp Kosher salt
2 Tbsp chili powder
1 pinch cayenne pepper
¼ cup chopped fresh cilantro
Prepare all ingredients, including draining, rinsing, and puréeing pinto beans.
Heat oil in a large pot and sauté chopped onions and bell peppers with salt, until onions become translucent.
Add garlic and spices, sauté another 30 seconds.
Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Adjust seasoning and top with your choice of garnish. Serve and enjoy!