Three-Bean Chilli
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and onion becomes translucent.
- 3
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and cocoa powder. Toast the spices for 1-2 minutes to release their flavors.
- 5
Add the tomato paste and stir well, cooking for 2 minutes to caramelize slightly.
- 6
Pour in the crushed tomatoes and vegetable broth, stirring to combine all ingredients.
- 7
Add all three types of beans (kidney, black, and pinto), mixing thoroughly.
- 8
Season with salt and black pepper. Bring the mixture to a boil.
- 9
Reduce heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally. The chilli should thicken and the flavors will meld together.
- 10
Taste and adjust seasoning as needed. If too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes.
- 11
Remove from heat and stir in fresh lime juice and chopped cilantro.
- 12
Serve hot with your choice of toppings such as sour cream, shredded cheese, avocado, or tortilla chips.
Chef's Note
"The secret ingredient here is cocoa powder - it adds incredible depth and richness without making the chilli taste like chocolate. This dish tastes even better the next day after the flavors have had time to develop, so don't hesitate to make it ahead!"
