3 Bean and Corn Chili
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3 Bean and Corn Chili
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Category
Soups and Breads
Ingredients
-
2 tablespoons Fustini's Aji Verde Crush olive oil
- 1 medium yellow onion- diced
- 1 sweet red pepper- diced
- 1 sweet yellow or orange pepper- diced
- 3 cloves garlic- minced
- 1 lb. 90% lean ground beef
- 2 tablespoons chili powder
- 3 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon ground black pepper*- optional
- ½ teaspoon ground cayenne*- optional
-
3 tablespoons Espresso Bean balsamic vinegar
- 1 ½- 2 cups vegetable broth
- 3 (15oz.) cans of diced tomatoes
- 1 (16oz.) can of small red beans- drained and rinsed
- 1 (16oz.) can of black beans- drained and rinsed
- 1 (16oz.) can white beans- drained and rinsed
- 2 cups frozen corn
- 1 (15oz.) can of tomato sauce
Ingredients
Directions
- Heat olive oil over medium heat. Add onions and peppers and sauté, for about 2 minutes. Add garlic and ground beef. Cook until browned, breaking apart ground beef as it browns.
- Add chili powder, cumin, oregano, sugar, salt, pepper*, cayenne*, tomato paste, and balsamic. Stir until well incorporated. Add vegetable broth, tomatoes, beans, corn, and tomato sauce. Stir well.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally. Remove from heat and let rest 10 minutes before serving. Serving suggestions: Top with cheese, sour cream, and/or scallions.