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Three Bean Chili Recipe: A Hearty and Delicious Dish

As the chill of autumn begins to set in, there’s nothing quite like a steaming bowl of chili to warm the heart and soul. This Three Bean Chili recipe is not only deeply satisfying but also packed full of flavour and nutrition. Perfect for a family dinner or a casual gathering with friends, this dish can be easily adapted to suit your taste preferences and dietary needs.

Ingredients

To serve approximately 4-6 people, you will need the following ingredients:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 2 cans (400g each) chopped tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons tomato purée
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder (adjust according to your spice preference)
• Salt and pepper, to taste
• Fresh coriander (cilantro), for garnish (optional)
• Yoghurt or sour cream, to serve (optional)

Method

1. Sauté the Vegetables: In a large pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent (about 5 minutes). Stir in the diced red and green bell peppers and carrot, cooking for an additional 5-7 minutes until softened.

2. Add the Tomatoes: Pour in the canned chopped tomatoes and stir in the tomato purée. Allow this mixture to cook for a minute or two, ensuring all the flavours meld together.

3. Incorporate the Beans: Add the kidney beans, black beans, and chickpeas to the pot. Stir well to combine all the ingredients.

4. Season the Chili: Sprinkle in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir until the spices are evenly distributed throughout the mixture.

5. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. If the mixture is too thick, you can add a splash of vegetable stock or water.

6. Taste and Adjust: After simmering, taste your chili and adjust the seasoning as needed. If you like it spicier, feel free to add more chili powder or even some chopped fresh chillies.

7. Serve: Ladle the chili into bowls, garnishing with fresh coriander if desired. A dollop of yoghurt or sour cream on top can add a nice creaminess and balance to the dish.

Tips for Perfect Chili

• Make it Ahead: Chili tastes even better the next day as the flavours continue to develop. It can be stored in the fridge for up to three days or frozen for up to three months.
• Customise It: Feel free to toss in other vegetables like corn or zucchini for added texture and flavour. You can also vary the beans according to what you have at hand.
• Spice It Up: For those who enjoy a good kick, add fresh chilli, jalapeños, or hot sauce to your serving.

Conclusion

This Three Bean Chili is a wholesome, comforting dish that brings warmth to any table. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is straightforward and rewarding. So, gather your ingredients, embrace the warmth of the kitchen, and enjoy a delightful meal that’s sure to please everyone. Happy cooking!

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