Three Bean Chili
3 tablespoons olive oil
1 large onion, chopped finely
5 cloves garlic, chopped finely
1 jalapeno pepper, de-seeded and chopped finely
1 28 ounce can of crushed tomatoes
2 tablespoons tomato paste 1 1/2 cups cooked black beans
1 1/2 cups cooked kidney beans
1 1/2 cups cooked pinto beans
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
2 tablespoons stoneground mustard
1-2 teaspoons sea salt (season to taste)
water or vegetable broth as needed
Toppings: avocado, cilantro, cheddar cheese, chopped tomatoes, chopped jalapeno peppers
1. In a large pot, cook onion in olive oil and a pinch of salt until soft and translucent. Then, add the chopped garlic and jalapeno and cook for another 30 seconds.
2. Add the crushed tomatoes, tomato paste, beans, spices, mustard and stir well to combine. Add water or broth to your desired thickness and let simmer for 10-15 minutes. Add sea salt to taste. Be sure to season well with enough salt, especially if you used dried beans. Plus, the salt helps bring out the flavor of the spices.
3. Serve and top with your choice of toppings.
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