Three-Bean Chili

• portions: 6 bowls

Ingrédients

1 tbsp extra virgin olive oil (once around the pan)

1 serrano or jalapeño pepper, seeded and minced

1 red bell pepper, seeded and chopped

1 medium yellow onion, peeled and chopped

2 cloves garlic, minced

1 can (14 oz) refried beans, used as thickening agent

1 can (14 oz) black beans

1 can (14 oz) red kidney beans

1 can (25 oz) chunky crushed tomatoes

1 cup vegetable broth

6 shakes cayenne pepper sauce (ex. Red Hot, Tabasco)

1 palmful (2 tbsp) dark chili powder

½ palmful (1 tbsp) ground cumin

salt to taste

1 handful fresh cilantro (optional)

Instructions

Heat olive oil over medium heat in a deep pot.

Add peppers, onion, and garlic, and cook for 5 minutes to soften and sweeten vegetables.

Add all other ingredients. Bring chili to a boil, reduce heat to low, and simmer until ready to serve or for at least 10 minutes to combine flavors.

Serve with any combination of toppings (green onion, cheese, sour cream, raw onion)