Three Bean Chili
1 onion, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 banana pepper, minced
1 habanero pepper, minced
4 cloves garlic, thinly sliced
1 beefsteak tomato, chopped
1 (6-ounce) can tomato paste
2 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon curry powder
1 lime, juice of
salt, to taste
pepper, to taste
1. In a large pot over medium heat, combine onion, green bell pepper, red bell pepper, banana pepper, and habenero pepper; sauté until soft. Add garlic and tomato; continue to cook until soft.
2. Push veggies to the sides of the pot to make a space on the bottom and add tomato paste. (With the paste directly on the bottom of the pot, the heat will help it soften.) Add vegetable broth and stir with tomato paste.
3. Stir in black beans, kidney beans, pinto beans, chili powder, curry powder, lime juice, salt, and pepper; simmer for 15 minutes. Serve. I like it with avocado and hot sauce.
SO HOW'D IT GO?
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