Navidi's Vegetarian Three Bean Chili

Navidi's Vegetarian Three Bean Chili


• 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.