Multi-Bean Chili

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Makes: 6 servings, scant 2 cups each  Prep: 20m  Cook: 35m  

Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   - 1 tablespoon canola oil - 1 tablespoon canola oil
•   - 1 large onion, diced - 1 large onion, diced
•   - 4 cloves garlic, minced - 4 cloves garlic, minced
•   - 3 tablespoons chili powder - 3 tablespoons chili powder
•   - 1 tablespoon ground cumin - 1 tablespoon ground cumin
•   - 1/4-1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste - 1/4-1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste
•   - 1 28-ounce can crushed tomatoes - 1 28-ounce can crushed tomatoes
•   - 3 medium tomatoes, chopped - 3 medium tomatoes, chopped
•   - 1 15-ounce can dark red kidney beans, rinsed - 1 15-ounce can dark red kidney beans, rinsed
•   - 1 15-ounce can small white beans, such as navy beans, rinsed - 1 15-ounce can small white beans, such as navy beans, rinsed
•   - 1 15-ounce can black beans, rinsed - 1 15-ounce can black beans, rinsed
•   - 3 cups water - 3 cups water
•   - 1/2 teaspoon freshly ground pepper - 1/2 teaspoon freshly ground pepper

Instructions

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.
2. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

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