3 Bean Chili

Serves 4

Ingredients

1/4 cup extra-virgin olive oil

1 white onion, chopped

2 medium red bell peppers, chopped

4-6 garlic cloves, chopped

2 tbsp. chili powder

2 tsp. dried oregano

1 1/2 tsp. ground cumin

1 (15 oz.) cans red kidney beans, drained

1 (15 oz.) can black beans, drained

1 (15 oz.) can lentils, drained

1 (16 oz.) can tomato sauce

2 avocados, peeled, pitted, and sliced

4-6 thinly sliced green onions (optional)

  1. Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes.

  2. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes.

  3. Mix in beans and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

  4. Ladle chili into bowls, and garnish with chopped avocado and green onions

Tips

  • You can garnish this chili with a variety of other toppings, like Cheddar cheese, pickled jalapenos, sour cream, fresh chopped cilantro, etc.

  • If you cannot find canned lentils, simply swap with any canned bean of your choice.


Ben Mastracco