Smokey Vegetarian Bean Chili
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2-3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauces, minced
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tbsp chili powder
- 1/2 tsp oregano
- 2 28 ox cans crushed tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup broth
- salt and pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic, chipotle peppers, smoked paprika, cumin, chili powder and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the crushed tomatoes, black beans, kidney beans, pinto beans and broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 30 minutes or up to an hour, stirring occasionally. The longer it simmers, the more the flavours will meld. Season with salt and pepper to taste.
- Ladle the chili into bowls and top with your favourite toppings.
Notes
Optional toppings: avocado, cilantro, sour cream, shredded cheese, lime wedges, tortilla chips