Three Bean Chili

You have heard me say it before, this time of year is perfect for soups, stews and chilis. This three bean chili is packed with flavor and substance. Between the beans and the meat, a single serving more than fills you up. Be sure to make extra because it is easy to re-heat and just as delicious.

Recipe yields 8-10 servings

Ingredients
2 tbsp olive oil
1 large red bell pepper
1 large yellow onion
2 large carrots
2 lbs lean ground beef
6 oz tomato paste
1 tbsp cumin
2 tsp salt
2 tsp freshly ground black pepper
2 tsp cinnamon
2 tbsp Worcester sauce
28 oz crushed tomatoes
1 cup water
1/2 tbsp oregano
2 tsp chili powder
2 chipotle peppers in adobo sauce
1 can red kidney beans
1 can black beans
1 can pinto beans

Cut onion, carrots and bell pepper into a large dice.

Heat oil in a large dutch oven. Add vegetables and coat with oil. Cover and sweat for 8-10 minutes until tender.

Add ground beef and break up into pieces with a fork. Cook until browned.

Add tomato paste, cumin, salt, pepper, cinnamon and Worcester sauce to the meat mixture. Stir to evenly distribute all ingredients. Cook for 5 minutes on high heat.

Add the crushed tomatoes, water, oregano, chili powder, minced chipotle peppers and adobo sauce and stir well. Bring to a boil and then lower heat to a simmer. Cover and cook for 30 minutes.

Drain and rinse all beans. Add to pot and cover. Simmer for an additional 20 minutes.

Serve with your choice of toppings, such as sour cream and shredded cheese. Enjoy!