Four-Bean Chili

Serves: 6

Luisa Champlin

1 January 1970

Based on User reviews:

49

Spice

45

Sweetness

43

Sourness

37

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

2 large

Onion (chopped)

1 cup

Olive Oil

1

Kosher Salt

1

Ground Black Pepper (freshly)

110 g

Tomato Paste (about 1 tube)

1 cup

Chili Powder

1 tsp

Chipotle (powder)

1 tsp

Ground Coriander

1 tsp

Ground Cumin

1 tsp

Cayenne Pepper

4 cloves

Garlic (chopped)

6 cups

Vegetable Broth

1

Tomatoes (28-ounce can diced)

2 cups

Corn (canned drained or frozen)

1

Black Bean (15-ounce can)

1

Garbanzo Beans (15-ounce can)

1

Kidney Beans (15-ounce can)

1

Pinto Bean (15-ounce can)

2 tsps

Worcestershire Sauce

1

Sour Cream

1

Cheddar (shredded)

1

Bacon (cooked chopped)

1

Yellow Onion (chopped)

1

Chives (chopped)

1

Jalapeno (sliced)

1

Corn Chip (such as fritos)

1

Tortilla Chip

Directions:

1

For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes

2

Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic

3

Cook to toast the spices and tomato paste, 1 to 2 minutes

4

Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt

5

Bring to a simmer and cook for 1 hour, stirring occasionally

6

Serve the chili with the toppings bar