⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 tablespoon Olive oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Cayenne pepper
• 1 (28-ounce) can Crushed tomatoes
• 1 (15-ounce) can Tomato sauce
• 2 cups Vegetable broth
• 1 (15-ounce) can Kidney beans, rinsed and drained
• 1 (15-ounce) can Black beans, rinsed and drained
• 1 (15-ounce) can Pinto beans, rinsed and drained
• to taste Salt and pepper

📖 Instructions

1. First things first, grab your large pot or Dutch oven. We're going to build some flavor, people!
2. Dice up one large onion. I like to use a yellow onion; it's my fave. But hey, if you prefer red or white, go for it!
3. Next, get two cloves of garlic, minced. If you have a garlic press, use that bad boy, it's time saver! If not, good ol' knife skills work just fine.
4. Time for the veggies! Chop up one green bell pepper and one red bell pepper into roughly the same size pieces as your onion. Don't get too stressed about perfect cubes—rustic is good!
5. Heat a tablespoon of olive oil in your pot over medium heat. Add the onion and peppers, and cook until they start to soften—about 5-7 minutes. This is where patience pays off, so don't rush it! You want those lovely veggies to get tender and flavorful.
6. Add the minced garlic and cook for another minute. It just needs to get fragrant, not brown. You don't want to burn the garlic—that's not very delicious.
7. Now for the star of the show: the spices! Add one tablespoon of chili powder, one teaspoon of cumin, half a teaspoon of oregano, and a quarter teaspoon of cayenne pepper. If you aren't a fan of heat, feel free to omit the cayenne. Stir everything together, and let those spices bloom for about 30 seconds. This is what adds a lovely depth to the chili.
8. Pour in one (28-ounce) can of crushed tomatoes and one (15-ounce) can of tomato sauce. Also add 2 cups of vegetable broth. Stir it all up!
9. Now we're adding in 1 (15-ounce) can of kidney beans, 1 (15-ounce) can of black beans, and 1 (15-ounce) can of pinto beans. Rinse and drain those cans of beans first. Nobody wants extra sodium in their chili, right?
10. Bring the chili to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or even longer if you've got time. The longer it simmers, the better the flavors will blend. Remember, patience is a virtue!
11. After 30 minutes, taste your chili and see if you need to adjust anything. Maybe a little more salt, a little more spice? That's the beauty of cooking at home—you're the boss!
12. Once you're happy with the flavor, you can serve it right away. But I like to let my chili rest for a bit before I really enjoy it. It really lets those flavors meld together even more. Usually, I let it sit for about 15-20 minutes before ladling some into bowls.
13. Ladle your chili into bowls, add any toppings you like and serve immediately!

📝 Notes

• Feel free to add other vegetables, like corn, zucchini, or carrots.
• For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce.
• If you don't have vegetable broth, you can substitute water, but the flavor will be slightly less rich.
• Don't overcook the chili, or the beans will become mushy. Aim for tender but still holding their shape.