I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day. The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.
3 tablespoons olive oil or vegetable oil
1 medium onion, minced
1 large red bell pepper, stemmed, seeded, and chopped fine
1 medium green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon cumin seeds
6 medium garlic cloves, minced or pressed through a garlic press
3 tablespoons chili powder
2 teaspoon coriander
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 15-ounce can black beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
2 cups water
1 28-ounce Muir Glen Fire-roasted diced tomatoes
2 teaspoons dried oregano
1 tablespoon brown sugar
1 cup frozen corn kernels
1/4 cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh juice from 1 lime
1 -1 ½ teaspoons kosher salt, to taste
1. Combine the chili powder, coriander, cocoa powder, cinnamon and cayenne in a small dish and set aside.
2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and cook until softened and translucent, 3-5 minutes. Add the red and green chopped pepper and cook 3-4 minutes. Add the garlic and cook for 1 minute. Push all the vegetables to one side of the pan and add sprinkle the cumin seeds into pot. Stirring seeds constantly, toast seeds for 30 seconds, and then stir the vegetables and seeds together and cook for 1 minute.
3. Add the combined spices to the pot and stir to coat the vegetables, cook until fragrant, about 1 minute.
4. Add the 2 cups of water and stir well, scraping bottom of pan to remove any brown spots. Bring to a boil and reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened. Stir in the tomatoes, oregano, and brown sugar and bring back to a simmer; cook for 25-30 minutes.
5. Add the drained beans and corn and continue to simmer until heated through, 5 to 10 minutes. Off the heat, stir in the salt, cilantro and lime juice.