Cookbook

Ingredients

• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1/4 tsp salt
• 4 cloves garlic, minced
• 1 tsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 2 15oz cans canned diced tomatoes
• 2 15oz cans black beans, rinsed
• 1 15oz can pinto beans, rinsed
• 1 bay leaf
• 1 tsp acid

Instructions

1. In a large pot, cook onions, then carrots and bell pepper with salt until soft. About 10 minutes.

2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, and bay leaf. Stir to combine and let the mixture come to a simmer.

4. Gently simmer, stirring occasionally, for 30 minutes.

5. Optionally, mash or blend chili a bit to improve texture.

6. Add acid (red wine vinegar or lime juice) to taste.

7. Garnish with sour cream, pickled onions, grated cheese, etc.