Easy Three-Bean Chili

 

Ingredients

1 pound lean ground beef or turkey

2 tablespoons vegetable oil     

1 medium onion, chopped 

1bell pepper, chopped

 1 tablespoon  chilli powder

1 teaspoon  ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

½ teaspoon cayenne pepper

3 (15-ounce) cans of beans, red kidney, pinto, and black, drained and rinsed

2 (28-ounce) cans diced tomatoes, with juice

Table salt toTaste

Directions

Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 

Add the beef and cook until brown.

Add onions, bell pepper, garlic, chili powder, cumin, coriander, cayenne pepper, oregano, and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half. 

Add beans, tomatoes, and 1 tablespoon salt; bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. 

Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt.

Serve with shredded cheese, chips, or coenbraffd.