Three-Bean Chili


SERVES: 8

Tex-Mex


INGREDIENTS

  • 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


Garnish

  • ¼ cup chopped fresh cilantro

  • Sour cream

  • Green onion

  • Jalapeño slices

  • Shredded cheese


DIRECTIONS

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

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

  3. Add garlic and spices, 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 top with your choice of garnish. Serve and enjoy!


Three-Bean Chili
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