Ingredients
- 15oz can Kidney beans, drained and rinsed
- 15oz can Black beans, drained and rinsed
- 15oz can Pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 28oz can crushed tomatoes
- 1 cup vegetable broth
- 5 garlic cloves, minced
- 1 heaping tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Ghirardelli cocoa powder (unsweetened)
- 1/2 tsp garlic powder
- 1/4 tsp (or a bit less) cayenne pepper
- A couple splashes of soy sauce
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp regular paprika
- Optional toppings: shredded cheddar cheese, green onions, diced tomatoes, 0% Greek
- Yogurt (or Low Fat/Fat Free Sour Cream), tortilla chips
Method
- Chop the peppers of garlic, onion, and bell. sauté lightly in 1-2 tsp of olive oil over medium elevated heat. In the meantime, wash the beans until the entire canned liquid is gone.
- Put everything else in the pot (vegetables, beans, spices, etc.) once the veggies have sautéd for about 5 minutes. Take it to a boil. Reduce heat and cook as required for 30 minutes or longer.