I make this chili recipe often when having friends over because it’s not only inexpensive and delicious but also works with lots of different diet preferences (vegetarian, vegan, gluten-free), so I don’t have to worry about making different versions for everyone,” says cookbook author Shelly Westerhausen Worcel. “I always put out a variety of toppings so my guests can customize to their liking.
Directions
1. In a large saucepan or Dutch oven over medium heat, warm the oil. Add the red onion and bell pepper and sauté until soft, 7 minutes. Add the garlic, chipotles, chili powder, cocoa powder, brown sugar, paprika, cumin, oregano and salt and sauté until the spices are fragrant and have coated the vegetables, about 30 seconds.
2. Pour in the vegetable broth, black beans, kidney beans, pinto beans, tomatoes with their juice and green chiles. Turn the heat up to medium-high and bring to a boil. Lower the heat to medium-low, cover and simmer for at least 20 minutes. Remove the lid and simmer until the chili thickens and reaches your desired consistency, 10 to 15 minutes more. (It will thicken more as it cools as well.)
3. Remove from the heat and stir in the lime juice. Taste and season with salt and pepper as needed. Ladle into bowls, add toppings (if using) and serve.
Ingredients
¼ cup extra-virgin olive oil
1 red onion, diced
1 yellow or orange bell pepper, diced
3 garlic cloves, minced
1 to 2 chipotles in adobo, chopped
2 tablespoons chili powder
1 tablespoon cocoa powder
½ tablespoon brown sugar
½ tablespoon smoked paprika
½ tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for serving
2½ cups low-sodium vegetable broth
One 14-ounce can black beans, rinsed
One 14-ounce can kidney beans, rinsed
One 14-ounce can pinto beans, rinsed
One 14½-ounce can fire-roasted diced tomatoes
One 4-ounce can diced green chiles
1 tablespoon fresh lime juice
Topping Options
Sour cream, shredded cheddar cheese, cilantro, avocado, cherry tomatoes, green onions, Fritos and/or tortilla chips, for serving.