Chili is by far one of my favorite fall meals. It is warm, homey, spicy, and super easy to make! I’ve made all kinds of chili’s before: black bean, white bean, three-bean, lentil, and more. Last week I threw together a version that used up all the beans that were hanging out in the freezer and fridge, and it came out delicious, even with this random variety of beans. So, I figure you could make it with any kind of bean you wanted – all black, some kidney and some chickpea, or some other inventive combo. I hope you enjoy it as much as my family did!
1, 2 or 3 Bean Chili
- 2 teaspoons of olive oil
- 1/2 medium onion, minced
- 1-2 jalapeños, seeded and minced
- 1 bell pepper, finely chopped
- 2 cloves of garlic
- 1 chipotle chili in adobo sauce minced, along with 1/2 a tablespoon of adobo sauce
- 1 tablespoon of ground cumin
- 2 tablespoons of medium or mild chili powder
- a dash of cinnamon (it works – trust me!)
- a dash or two of cayenne pepper (optional)
- 4 and a half cups (equivalent to 3 cans) of beans (For my last batch of this I used 2 cups of black beans, 1 cup of chickpeas, and 1 cup of kidney beans).
- 1 1/2 cups of diced tomatoes (equivalent to a 14.5 oz can)
- Salt and pepper to taste
- Saute the onion and bell pepper and jalapeños in the olive oil until the onion is translucent (about 5 minutes).
- Add the garlic and saute for 1 minute more. Add in the chipotle chili and adobo sauce
- Add the spices (cumin, chili powder, cinnamon, cayanne) and cook for 1 minute more.
- Add in the beans and tomato. Bring to a boil, then turn heat to medium low. Simmer for 20-30 minutes.
- Add salt and pepper to taste. Serve warm topped with avocado! Even better, add in some cornbread and beer for a fantastic fall dinner!