Ingredients

The following ingredients have 8 Servings
  • 3 tbsp canola oil
  • 1 red onion
  • 2 large carrots
  • 3 celery ribs
  • 2 tomatoes on a vine
  • 2 bell peppers
  • 1-2 jalapenos
  • 6 garlic cloves
  • 14.5 oz canned fire roasted diced tomatoes
  • 15 oz can pinto beans
  • 15 oz can black beans
  • 15 oz can northern white beans (or cannelini beans)
  • 8 oz tomato sauce
  • 1 cup vegetable stock
  • 2 bay leaves
  • 1 tbsp chipotle chili powder ((more or less according to personal taste))
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp white granulated sugar
  • 1 1/2 tsp salt (more or less to taste)
  • 2 tbsp fresh minced cilantro
  • 1 lime - juice

Instruction

  • Prepare ingredients ahead of time: dice the vegetables, measure stock and seasoning, and open all the cans, and drain the juices off the beans. 
  • Preheat a Dutch oven over medium heat and saute onions, carrots, and celery first until it starts to soften.
  • Add peppers, jalapenos, and fresh tomatoes to the pot and cook for a few minutes.
  • Make a little well in the middle and add pressed (or minced) garlic. Let it saute until fragrant and mix it all together.
  • Sprinkle seasoning over the veggies, mix it well, and saute for a couple of minutes.
  • Pour in stock, tomato sauce, beans, and canned tomatoes. Add bay leaves and mix everything very well. 
  • Bring the mixture to simmer and lower the heat to low. Cover the pot with a lid but leave a small crack for the steam to escape.
  • Cook for about 30-40 minutes, stirring occasionally. Take out the bay leaves and mix in fresh minced cilantro and juice from 1 lime.
  • Use a immersion blender and pulse the chili a few times. This will blend some of the beans and vegetables for a better, thicker texture. (If you don’t have an immersion blender, you can take out about half the chili, pulse it in a food processor, and return blended chili into the pot with the rest of it.)