3 Bean Vegetarian Chili

• 1/2 red onion chopped
• 3 cloves of garlic smashed or minced
• 1 tbsp cumin
• 1 tbsp chili powder
• 3/4 tsp cayenne pepper
• 3/4 tsp kosher salt,
• 1 can of black beans (not drained or rinsed, but you can- i've done it before and it was good)
• 1 can of white beans
• 1 can of pinto beans (3 cans of any beans you'd like)
• 1 can of diced tomatoes,
• some chopped red and yellow and orange bell peppers (maybe 1/4 of each, but more if you'd like),
• 1 pablano chile without seeds and chopped
• you can you use any beans you want, but if you go over three cans i think that you should use two cans of chopped or whole tomatoes or the one big can of tomatoes
• you can also add half a can of tomatoe paste if you use one can to increase that tomatoe taste.

1. Add a small amount of oil to a small pan. On medium heat, saute onions and garlic. Add the bell peppers to be sauteed as well. Heat until all are soft.
2. Add the beans, tomatoes, spices and water to a large stock pot. Add the garlic, onions, and bell peppers. Stir until all ingredents are mixed evenly. Bring to a boil, then reduce heat to bring the chili to simmer. Simmer for 20-40 minutes.
3. * Add additional salt to taste.
4. * Add a bay leaf for extra kick

red onion, garlic smashed, cumin, chili powder, cayenne pepper, kosher salt, black beans, white beans, pinto beans, tomatoes, red and, beans, also

Taken from www.epicurious.com/recipes/member/views/3-bean-vegetarian-chili-50043919 (may not work)