Easy Three-Bean Chili

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups small-diced onion
• 1 cup diced bell peppers (a mix of red, yellow, and green is nice)
• 1/4 teaspoon salt (or to taste)
• 2 tablespoons chili powder
• 1 tablespoon minced or crushed garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Big pinch of cayenne pepper
• One 28-ounce can crushed tomatoes packed in tomato puree
• One 15-ounce can diced tomatoes
• 1 cup vegetable broth
• One 15-ounce can black beans, drained and rinsed
• One 15-ounce can garbanzo beans, drained and rinsed
• One 15-ounce can red kidney beans, drained and rinsed
• Freshly ground black pepper

1. Place a large saucepan or soup pot over medium-high heat and wait 2 minutes.
2. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt.
3. Cook, stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions and peppers are beginning to soften.
4. Add the chili powder, garlic, cumin, oregano, basil, and cayenne; saute until fragrant, about 1 minute.
5. Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and bring to a boil.
6. Add all the beans, and bring to a boil again.
7. Reduce the heat, partially cover the pot, and let the chili simmer gently for 20 minutes-or as long as 1 hour.
8. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)
9. Grind in some black pepper, and taste to adjust the salt.
10. Serve hot.

extra virgin olive oil, onion, bell peppers, salt, chili powder, garlic, ground cumin, oregano, basil, cayenne pepper, tomatoes, tomatoes, vegetable broth, black beans, garbanzo beans, red kidney beans, freshly ground black pepper

Taken from www.cookstr.com/recipes/easy-three-bean-chili (may not work)