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Three Bean Chili

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This three bean chili is warm and cozy. Try it with black beans, kidney beans, and refried beans!

Ingredients

  • 1 large onion, chopped
  • 1/2 large green bell pepper, chopped
  • 1/2 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
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1 cup refried beans (remember not all canned refried beans are vegetarian!)

Optional Garnishes

  • Cheese
  • Sour cream
  • Crushed tortilla chips
  • Chives, minced
  • Soup crackers

Instructions

  1. Saute onion and bell pepper in olive oil for about 5 minutes, or until softened. Stir in garlic and jalapenos, saute 3 more minutes.
  2. Stir in tomatoes through cayenne pepper. Bring to a boil and simmer for 1 hour. Stir occasionally
  3. Stir in refried beans until smooth and heat until it starts to bubble again. Serve with garnishes of your choice.

Notes

I found that the refried beans made the chili stick to the bottom of the pot. Stir them in last to prevent sticking.

Find it online: https://www.alisonsallspice.com/three-bean-chili/