Isn’t chili so great?! I love it because it’s 100% customizable and you can have a different variation each time you make it. You can serve it over rice or pasta…use it for a chili dog or burger…add it to a cheese sauce for an awesome chili mac or just enjoy it as is – which is how I like it!
This chili recipe is full up on spice and really packs a punch! I like to serve it with cooling avocado and a wedge of lime. Delish!
Spicy Three Bean Chili
Ingredients
- 1/2 Onion (diced)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- 4 cloves Garlic (finely minced)
- 6 oz Tomato Paste
- 1 Chicken Bouillon Cube
- 2 tbsp Chili Powder
- 2 tbsp Cumin
- 1 tspn Cayenne Pepper
- 2 cups Chicken Stock
- 1/2 cup Water
- 1/2 cup Corn Kernels
- 1 can Kidney Beans (drained and rinsed)
- 1 can Black Beans (drained and rinsed)
- 1 can Garbanzo Beans (drained and rinsed)
Notes
Heads up – This one’s spicy! If you’re not a big spice fan, reduce or omit the Cayenne Pepper
- Coat the bottom of a stock pot or dutch oven with Olive Oil
- Saute your onion, garlic, green and red bell pepper, along with salt/pepper to soften
- Add your tomato paste, bouillon, chili powder, cumin and cayenne pepper, stirring frequently for about a minute
- Add your chicken stock and water and stir to combine
- Simmer for about 10-15 minutes
- Add your corn and beans into the sauce and simmer for another 5-10 minutes
- Taste for seasoning and add salt as needed