Three-Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 1 medium bell pepper
• 28 oz diced tomatoes
• 15 oz kidney beans
• 15 oz black beans
• 15 oz pinto beans
• 1½ cup vegetable broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp black pepper
• 4 pieces cornbread (optional)
• ½ cup shredded cheddar cheese (optional)
• ¼ cup sour cream (optional)

Steps

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, cooking until softened, about 5-7 minutes.
2. Stir in minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
3. Add diced tomatoes (undrained), kidney beans, black beans, pinto beans (all rinsed and drained), and vegetable broth to the pot.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes, stirring occasionally, to allow flavors to meld.
5. Season with salt and black pepper to taste. If desired, mash a small portion of the beans against the side of the pot to thicken the chili.
6. Serve hot, garnished with optional toppings like shredded cheese or a dollop of sour cream, and a side of cornbread.