Smoky Three-Bean Chili

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2, diced bell pepper (red or orange are sweetest)
• 2, diced carrot
• 4 cloves, minced garlic
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp raw cacao powder (unsweetened)
• 1 can (15 oz) canned black beans
• 1 can (15 oz) canned kidney beans
• 1 can (15 oz) canned pinto beans
• 1 tsp, plus more to taste sea salt
• 1 lime
• 1, diced ripe avocado
• 1/4 cup, chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion, bell peppers, and carrots 8–10 minutes, stirring now and then, until softened and the onion turns translucent.
2. Stir in the garlic, chili powder, cumin, paprika, oregano, tomato paste, and salt. Cook 2 minutes until the paste darkens to a brick red and smells toasty.
3. Pour in the crushed tomatoes and broth, add the cacao powder, and scrape up anything stuck to the bottom of the pot.
4. Drain and rinse all three cans of beans and stir them in. Bring to a boil, then reduce the heat, partly cover, and simmer 30 minutes, stirring occasionally.
5. Mash about a cup of the beans against the side of the pot with the back of a spoon to thicken the chili. Simmer uncovered 5 minutes more if it is still loose.
6. Squeeze in the juice of the lime and taste for salt.
7. Ladle into bowls and top with diced avocado and cilantro.

Tips

• Chili tastes even better the next day. It keeps 5 days in the fridge and freezes for up to 3 months.
• Rinsing canned beans washes away a good share of the added salt. Cooked dried beans work too; use about 1 1/2 cups cooked per can.
• For heat, add 1/4 tsp cayenne with the spices, or pass hot sauce at the table so the kids can skip it.
• Ladle it over a baked sweet potato or brown rice to stretch it further.

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