Navidi's Vegetarian Three Bean Chili
Ingredients
• 2 bell peppers (choose two different colors), diced
• 1 large white onion, diced
• 1 red onion, sliced thin
• several Tbsp minced garlic
• 2 15. oz cans stewed tomatoes
• 1 14.5 oz. can black beans
• 1 14.5 oz. can dark kidney beans
• 1 14.5 oz. can pinto beans
• 1 cup corn kernels
• 1-2 chiles in adobo, seeded and minced
• 2 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 2 tsp. ancho chili powder
• 1 tsp ground cinnamon
• several Tbsp. Navidi's Olive Oil (try Garlic or Persian Lime here)
• several Tbsp. Navidi's Jalapeño White Balsamic
• salt and pepper, to taste
• toppings of choice (see below)
Directions: Saute bell pepper in large pot with olive oil. After a couple of minutes, add onion. Once onion turns golden and translucent, add dried spices, chile in adobo, garlic, and salt & pepper and saute for a few minutes. Then add stewed tomatoes and beans with their juices. Bring pot's contents to a gentle boil then cover and turn heat to low, simmering for at least 30 minutes to let flavors develop. Add corn (fresh, frozen, or canned & drained are all fine) towards end of cooking. Taste and adjust seasonings.
Serve with a variety of fun and tasty toppings like grated/crumbled cheese, sliced avocado, chopped cilantro, lime wedges, tortilla chips, sour cream, and, of course, pickled onions. To make Navidi's Quick Pickled Red Onion, sliced a red onion into very thin slices and soak in Navidi's Jalapeño White Balsamic for 1-2 hours, tossing every so often.