October 18, 2016

Three-Bean Fiesta Chili


I'm all about the soup/chili when the weather gets cold! I'm pretty sure I'd be happy hugging a warm bowl every day :) Even for breakfast! I especially love that it's one of the most versatile things out there - I've made so many variations depending on what I have on hand. One of my favorite ingredients in chili is ground chipotle powder (but with a 4-year-old I usually leave it out to keep it mild and kid-friendly). If you're up for a nice smoky kick, I highly recommend trying it!

Serving tip: chili is awesome as is, topped with creamy avocado, or served over rice, quinoa, or baked potatoes!


Vegan, gluten-free
Serves 5-6

Ingredients
1 onion
2 bell peppers
4 cloves garlic
15 oz. can black beans
15 oz. can pinto beans
15 oz. can kidney beans
28 oz. can diced tomatoes
2 cups vegetable broth
1 cup organic corn (I use frozen)
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
Salt to taste
Optional: chipotle, cayenne pepper, or hot sauce for serving

Directions
Dice onion and bell pepper. Meanwhile, mince garlic.
In a stockpot over medium heat, saute onion and bell pepper with salt for 7-8 minutes.
Add garlic, chili powder, cumin, and smoked paprika. Stir and saute for 1 minute.
Add broth and diced tomatoes with juice.
Rinse and drain beans. Add to stockpot.
Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.
Stir in corn during the last 5 minutes of cooking.
Adjust seasonings if necessary and salt to taste.

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Chilly? More chili! :)

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