This Deep From 3 Bean Chili is rich with legumes, veggies, and spices. Look for pre-cut veggies to make this dish even easier to prepare. Make an extra helping for the freezer for a quick and easy meal.
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
- Chop onions and peppers and sauté with olive oil.
- Add crushed garlic and continue to cook on medium so the veggies will sweat.
- Season vegetables with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- 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.
- Add 1/2 cup of water and tomato paste to pot and stir until it bubbles.
- Add stock and cook on medium to medium low until the chili thickens.
- 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.
This Deep From 3 Bean Chili brought to you by Chef Kenny James, personal chef to Blazers greats Damian Lillard and CJ McCollum, watch the video below as Chef Kenny takes you through a step-by-step process on how to prepare this healthy fall chili.
Watch Video