Three Bean Chili
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 12 cups or 6 bowls
- 1 large onion, chopped
- ½ large green bell pepper, chopped
- ½ large red bell pepper, chopped
- 1 TBS olive oil
- 2-3 jalapenos, minced (increase jalapenos to make it more spicy)
- 6 garlic cloves
- 28 oz can fire roasted diced tomatoes, such as Muir Glen
- 3 cups cooked black beans, or 2 cans rinsed and drained
- 3 cups cooked kidney beans, or 2 cans rinsed and drained
- 3 cups veggie broth
- 2 TBS chili powder
- 4 tsp cumin
- 2 tsp oregano, dried
- 1 tsp cocoa powder
- ½ tsp cinnamon
- ½ tsp coriander
- ¼ tsp cayenne pepper
- 1 cup refried beans (remember not all canned refried beans are vegetarian!)
- Cheese
- Sour cream
- Crushed tortilla chips
- Chives, minced
- Soup crackers
- Saute onion and bell pepper in olive oil for about 5 minutes, or until softened. Stir in garlic and jalapenos, saute 3 more minutes.
- Stir in tomatoes through cayenne pepper. Bring to a boil and simmer for 1 hour. Stir occasionally
- Stir in refried beans until smooth and heat until it starts to bubble again. Serve with garnishes of your choice.
I found that the refried beans made the chili stick to the bottom of the pot. Stir them in last to prevent sticking.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/three-bean-chili/
3.4.3177