Spicy 3-bean Chili
Enjoy it, its my very favorite!
1 tablespoon olive oil
3 bell peppers, diced into 1/2 inch pieces
2 medium onions, chopped
4 cloves garlic
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
2-15 ounce cans diced tomatoes
1-6 ounce can tomato paste (optional)
1-15 ounce can kidney beans
1-15 ounce can pinto beans
1-15 ounce can great northern beans
1/2 cup vegetable broth
1 cup frozen peas
1 cup frozen corn
1/2 teaspoon himalayan pink salt
1/2 teaspoon freshly ground black pepper
Put olive oil, peppers, and onions in a large pot. (We cook ours in a dutch oven, but if you like you could always cook the veggies in a separate skillet, transferring to a pot before adding everything else.) Cook on medium heat until the veggies are softened, the onions just becoming see-through. Add garlic, cumin, chili powder, and red pepper flakes, stirring to coat everything evenly. You want to cook the mixture for 2-3 more minutes, until onions are softened and glassy, and everything starts smelling spicy.
Add diced tomatoes, tomato paste, and vegetable broth to mixture. Stir to combine everything together. Open and drain all three cans of beans. Add them to the pot.
Lastly, add frozen corn and peas.
Add salt and pepper, and stir well.
Cover with a lid and simmer for 30 minutes, stirring every now and again to prevent sticking to the bottom and to maintain even cooking.
After the 30 minutes, chili will be hot, spicy, and ready to eat.
This stuff is REALLY yummy with avocado or a little cashew cheese on top. Makes a pretty large pot full, so feel free to refrigerate any leftovers for up to a week.