Three-Bean Smoky Chili

Ingredients

• 2 tbsp Extra-virgin olive oil
• 2 Yellow onion, diced
• 2 Red bell pepper, diced
• 5 cloves Garlic, minced
• 2 tbsp Chili powder
• 1 tbsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 2 tbsp Tomato paste
• 1 tbsp Unsweetened cocoa powder
• 1 can Crushed tomatoes, no salt added
• 1 can Black beans, canned no-salt-added, drained and rinsed
• 1 can Pinto beans, canned no-salt-added, drained and rinsed
• 1 can Cannellini beans, canned no-salt-added, drained and rinsed
• 2 cups Low-sodium vegetable broth
• 1 cup Frozen corn
• 2 Lime
• 1 tsp Kosher salt
• ¾ cup Plain nonfat Greek yogurt (optional)
• 3 oz Sharp cheddar, shredded (optional)
• ½ cup Cilantro (optional)
• 1 Avocado (optional)

Method

1. Cook onions and peppers in oil over medium-high 10 minutes until they take on color. Do not rush this — browned vegetables are the backbone of a meatless chili.
2. Add garlic and all the dry spices; stir 60 seconds. Add tomato paste and cocoa and fry 90 seconds until everything is dark and fragrant.
3. Add crushed tomatoes, all three cans of beans, broth and salt. Simmer uncovered 30 minutes, stirring occasionally.
4. Add corn in the last 5 minutes. Finish with the juice of both limes off the heat.
5. Set out yogurt, cheddar, cilantro and avocado and let everyone build their own bowl.

Notes

✨ The restaurant touch

Lime juice off the heat at the end. Chili without acid tastes muddy, and almost nobody does this at home.

🧒 For the kids

Chili powder brands vary. Use 1 tbsp for a kid-safe pot and put hot sauce on the table for the adults.

🌿 From the garden

Peppers and onions from the garden in September make this taste like a different recipe.

🥡 Leftovers

Genuinely better on day two and three. Freezes 3 months. Leftover chili over a baked sweet potato is a whole second dinner.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.