Chili

Ingredients

1 medium onion, diced

1 4oz can diced jalapeno

1 4oz can of diced green pepper

1 tablespoons olive oil

1 (15-ounce) cans red kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can of garbanzo beans, rinsed and drained

1 (28-ounce) can crushed tomatoes

1 c water

1 tsp better than bouillon vegetable stock

1 cup frozen corn

1 Tbsp chili powder (or to taste)

1 tsp ground cumin

1/4 tsp cayenne powder

1/4 tsp garlic powder

1/2 tsp onion powder

1/2 Tbsp brown sugar

1 tsp salt

1/2 tsp freshly cracked black pepper

Directions

Chop the onion and bell peppers and saute in olive oil over medium high heat in a large dutch oven, about 7-10 minutes or until translucent.

Add the beans, jalapeno peppers, tomato puree, frozen corn, and spice blend. Stir everything well until combined.

Reduce heat and simmer, stirring occasionally for about 30-45 minutes until thickened. For crock pot: set to low and cook for 6 to 8 hours, or cook on high for 3 to 4 hours.

Serve over rice with garnishes of your choice (sour cream, cheese, scallions, avocado, cilantro).

Notes

This recipe is deeply forgiving of a variety of sins. Combine two 14 oz cans of tomato puree and diced tomatoes (or any variation therein), two tins of tomato paste plus 4 cups water (and two tsp chicken bouillon), etc.

Use tinned green pepper and toss in with the beans instead of sauteeing.

If using dried beans, make sure to soak overnight and boil for no less than 30 minutes prior to adding to slow cooker.

To make on the stovetop, follow directions and simmer for 45mins to 1 hour, or until thickened to taste.

For the instant pot, pressure cook 10 minutes and naturally release. Reduce liquid by 1/2 cup.