Bean Chili Recipe

Instructions:

1. Preheat: Heat olive oil in a large pot or Dutch oven over medium heat.
2. Sauté Vegetables: Add diced onions, minced garlic, bell pepper, and jalapeño (if using). Sauté until the vegetables are softened, about 5 minutes.
3. Cook Beef: Add ground beef (or plant-based alternative) to the pot. Cook until browned, breaking it up with a spoon as it cooks.
4. Add Dry Ingredients: Once the meat is browned, add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat and vegetables in the spices.
5. Combine Wet Ingredients: Pour in the diced tomatoes, tomato paste, and vegetable or beef broth. Stir to combine.
6. Add Beans: Add the drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir again.
7. Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld. You can simmer longer for even more flavor.
8. Optional: Taste and adjust the seasoning if needed. If you prefer a thicker chili, let it simmer uncovered until it reaches your desired consistency.
9. Garnish and Serve: Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, green onions, or cilantro.

Enjoy your delicious and comforting bean chili!