Three Bean Chili

    Author:
    Publish date:
    Three Bean Chili
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 green bell pepper, chopped
    • 1 small onion, chopped
    • 1 small jalapeno, minced
    • 2 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 1/2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1 28 ounce can crushed tomatoes
    • 1 28 ounce can chickpeas, rinsed
    • 1 15 1/2 ounce can black beans, rinsed
    • 1 15 1/2 ounce can pinto beans, rinsed
    • 1/4 cup sour cream
    • Chopped fresh cilantro

    Preparation

    In a medium saucepan, heat the oil over medium. Add the bell pepper, onion, jalapeno and garlic. Season with salt and pepper and cook, stirring often, until the vegetables soften, about 5 minutes. Add the tomato paste, chili powder and cumin. Cook, stirring often, until fragrant, about 2 minutes. Stir in the tomatoes, chickpeas, black beans, pinto beans and 1/2 cup water and bring to a boil; reduce the heat to medium. Simmer, stirring occasionally, until the chili thickens, 20 to 25 minutes; season.

    Divide the chili among bowls. Garnish with the sour cream and cilantro.