Spicy 3 Bean Chili
Even the worst cooks can impress their friends and family with this SUPER easy, vegetarian, spicy 3 bean chili!
Equipment
- 5qt Saucepot
Ingredients
- 2 tbsp Olive Oil
- 2 med White Onions diced
- 1 lg Green Pepper diced
- 2 Jalapenos diced
- 2 tbsp Garlic minced
- 2 28oz Cans Crushed Tomatoes
- 2 15.25oz Cans Dark Red Kidney Beans undrained
- 2 15.25oz Cans Black Beans undrained
- 1 15.25oz Can Chick-Peas (Garbanzo) undrained
- 2 tbsp Ground Cumin
- 2 tbsp Chili Powder
- 2 tbsp Hot Sauce
- 1 tsp Black Pepper
- 2 tsp Kosher Salt
- White/Brown Rice **optional
Instructions
- Heat oil in pot over medium heat,
- Add onions, green pepper, jalapeno.
- Sauté until onions become translucent.
- Add garlic and sauté until fragrant.
- Stir in remaining ingredients (except rice if using).
- Bring to a boil.
- Serve immediately over rice if desired.
Notes
**Leftovers freeze well in an air tight container.
**May substitute light red kidney beans for dark.
**May use other types of beans if desired (i.e. chili beans, cannellini beans, etc...)
**May omit or add spicy elements to taste.