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.
