Three-Bean Vegetarian Chili

Directions

Ingredients :

¼ cup vegetable oil

1 onion

cut into small dice

1 red bell pepper

cut into small dice

1 green bell pepper

cut into small dice

1 jalapeno pepper

seeded and minced

4 cloves garlic

minced

⅛ teaspoon salt

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

½ (6 ounce) can tomato paste

1 (28 ounce) can diced tomatoes

1 ¾ cups water

1 (15.5 ounce) can black beans

1 (15.5 ounce) can kidney beans

1 (15.5 ounce) can chickpeas

Sour cream

shredded Cheddar cheese

fresh cilantro leaves (optional)

Methods :

Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.

Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.

Top each serving with sour cream, cheese, and cilantro (if using).