Three Bean Chili (11.15.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 3 tablespoons extra-virgin olive oil
  • 2 bell peppers, any color, diced
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 4 garlic cloves, thinly sliced
  • 2 cups vegetable broth
  • 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1 cup sour cream (optional)

 

Preheat broiler.

Heat a Dutch oven or soup pot over medium-high heat. Add oil to pan; swirl to coat.

Add pepper and onion; cook 5 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.

Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.

To serve, sprinkle with green onions and sour cream on the side, if desired.