Ingredients:

  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (approx. 425g)
  • 1 (15-ounce) can pinto beans, rinsed and drained (approx. 425g)
  • 1 (15-ounce) can black beans, rinsed and drained (approx. 425g)
  • 1 (28-ounce) can crushed tomatoes (approx. 794g)
  • 1 (15-ounce) can tomato sauce (approx. 425g)
  • 1 cup vegetable broth (approx. 240ml)
  • 2 tablespoons chili powder (approx. 24g)
  • 1 teaspoon ground cumin (approx. 3g)
  • 1/2 teaspoon dried oregano (approx. 1g)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (approx. 0.5g)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (approx. 30ml) (optional)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil (if using) in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the rinsed and drained kidney beans, pinto beans, and black beans to the pot. Pour in the crushed tomatoes, tomato sauce, and vegetable broth.
  3. Stir in the chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper.
  4. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. Longer simmering develops richer flavors. Taste and adjust seasonings as needed.
  5. Ladle the chili into bowls and garnish with fresh cilantro. Serve hot.