Ingredients

1 can chickpeas

1 can black beans

1 can dark kidney beans

Tri-color peppers (prepped at store)

1/2 onions (prepped at store)

1 clove crushed garlic

1 can Tomatoes with Chiles, (Rotel) or 3 tomatoes diced

2 Tbsp chili powder

2 Tbsp Paprika

2 Tbsp Garlic powder

2 Tbsp Onion powder

Salt to taste

1 tbsp Pepper

4 cups chicken or vegetable stock

1 can tomato paste

Instructions

1. Chop onions and peppers and sauté with olive oil.
   
   
2. Add crushed garlic and continue to cook on medium so the veggies will sweat.
   
   
3. Season vegetables with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
   
   
4. Strain all 3 beans and add to pot. Stir until all the seasonings are incorporated. Cook together for a few minutes. Add a little olive oil if it’s sticking to the pot.
   
   
5. Add 1/2 cup of water and tomato paste to pot and stir until it bubbles.
   
   
6. Add stock and cook on medium to medium low until the chili thickens.
   
   
7. Add “slurry” to it if you want a nice thick sheen. Wisk 1 tablespoon of corn starch and 1/2 cup of water in a separate bowl. Add to pot with stock.