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Three Bean Chili (11.15.13)

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Posted at 10:49 AM, Nov 15, 2013
and last updated 2013-11-15 12:49:30-05
  • 3 tablespoons extra-virgin olive oil
  • 2 bell peppers, any color, diced
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 4 garlic cloves, thinly sliced
  • 2 cups vegetable broth
  • 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1 cup sour cream (optional)

Preheat broiler.

Heat a Dutch oven or soup pot over medium-high heat. Add oil to pan; swirl to coat.

Add pepper and onion; cook 5 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.

Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.

To serve, sprinkle with green onions and sour cream on the side, if desired.