Three-Bean Chili

So there is a pretty big football game going down this Sunday - Super Bowl LI! And whether you're tuning in for the game, the commercials, or the half-time show - the common denominator is certainly the food.

For me, the Super Bowl is synonymous with a good hearty game-day chili. This version is mildly spicy, but not overly so, and loaded with three types of beans. The absolute best part about serving chili though? The garnishes. I topped mine with cilantro, red onion, yogurt, and a squeeze of fresh lime, but the options are endless - sliced radish, scallions, and avocado would certainly be welcome too.  

Three-Bean Chili

Serves 4-6

3 (15 ounce) cans of beans, rinsed and drained well
**I like black, kidney, and pinto

2 Tbs. extra virgin olive oil
1 medium yellow onion, finely diced
1 medium poblano pepper, seeded + finely diced
1 medium red bell pepper, seeded + finely diced
3 cloves garlic, minced
2 Tbs. tomato paste
2 Tbs. chili powder
2 tsp. cumin
1 (28 ounce) can diced tomatoes, fire-roasted if available
2 cups vegetable broth
1 tsp. salt (or to taste)

To garnish:
lime wedges
cilantro
red onion
scallions
jalapeno
radishes
micro greens
avocado
yogurt

Add oil to a large Dutch oven or stock pot and heat to medium. Sauté onion and peppers with a pinch of salt until tender and starting to brown, about 10 minutes. Add garlic and cook for another minute until fragrant. Add tomato paste, chili powder, and cumin. Combine well and sauté mixture for 2-3 minutes more. Next, add diced tomatoes, vegetable broth, and salt. Bring to a boil and then simmer for 20 minutes. Add beans and simmer 15-20 minutes more. Serve with garnishes.

Chili can be made up to one day in advance and reheated when ready to serve. Thin with water if needed. 

Note: If you want a milder chili, swap out the poblano for a green bell pepper.