Kelsey’s Famous Bean Chili
Individualize this recipe by adding or taking away spices or ingredients as tolerated. That is one of the joys and freedoms of making “your” chili!
2 Tbsp vegetable, olive or canola oil
1 onion, chopped fine
1 red/green bell pepper, chopped
4 garlic cloves, minced
1/4 cup chili powder
1 Tbsp cumin
3 (14.5-ounce) cans diced tomatoes
2 chipotle chilies in adobo sauce, minced
2 (16-ounce) cans black beans*
1 (16-ounce) can red kidney beans*
1 (16-ounce) can pinto beans*
1/2 cup chopped fresh cilantro
*Lower sodium option: Use no-salt-added beans or fresh cooked beans.
1. Heat oil in large pot over medium heat until shimmering. Add onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes with juice, and chilies. Bring to a simmer, cover, and cook for 30 minutes.
2. Add all beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes. Stir in the cilantro and season with salt and pepper, if desired, before serving.
Crock Pot: If desired, add all ingredients into a crock pot. Cook on low heat for 3-4 hours. Chili can be stored in small containers and freeze if you wish for a quick lunch or dinner meal on a busy day.
Nutrition Information: Makes 10.5, 1-cup servings.
Per serving: Calories-232, Carbohydrates-40g, Fiber-22g, Protein-11g, Fat-3.6g, Saturated Fat-.27g, Polyunsaturated Fat-1g, Monounsaturated Fat-1.8g, Sodium-585mg.
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