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Spicy Three Bean Chili
Course:
Main Course
Author:
The Mill Town Kitchen
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
Serve up your chili with some shredded cheddar, a dollop of sour cream or some diced avocado and a wedge of lime.