Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons Extra-Virgin Olive Oil
  • 1 Red Onion ((finely diced))
  • 1 large Carrot ((finely diced))
  • 1 Poblano (Pasilla) or Hatch Green Chili ((finely diced))
  • 1 Red Pepper ((finely diced))
  • 1 Orange Pepper ((finely diced))
  • 1 Yellow Pepper ((finely diced))
  • 2 teaspoons Salt
  • (1) 15-ounce can Pinto Beans ((rinsed and drained))
  • (1) 15-ounce can Kidney Beans ((rinsed and drained))
  • (1) 15-ounce can Black Beans ((rinsed and drained))
  • (1) 15-ounce can Tomato Sauce
  • (1) 10 - 15 ounce can Diced Tomatoes (with green chilies optional) ((add all liquid))
  • 3 Tablespoons Chili Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Pepper
  • 1/2 teaspoon Garlic Powder
  • 2 Tablespoons Vital Protein Beef Gelatin Powder ((OPTIONAL -- if you are a vegetarian, you may skip this powder))
  • 2 Tablespoons Water
  • Shredded Cheddar Cheese
  • Green Onions

Instruction

  • In a large pot, add oil and heat over medium heat. Add onion and cook for 6 minutes, stirring often. Chop remaining vegetables while onions are cooking. 
  • Add carrots, poblano or hatch peppers, red, orange, and yellow peppers to the pot. Continue to cook until veggies are tender -- about 4 minutes. Sprinkle with salt. 
  • Stir in tomato sauce and diced tomatoes. If you want it to be smooth, puree the tomatoes in a blender before adding the tomatoes to the chili. Cook for 5 minutes. 
  • Add chili powder, cumin, pepper, and garlic powder. 
  • In a small bowl, mix beef gelatin with water for 20 seconds. Stir in gelatin to chili. Continue to cook for 5 minutes longer. Stir in pinto, kidney, and black beans. Cook until warmed. 
  • Season to taste. Serve with cheddar cheese and green onions.