Simple Bean Chili with Vegetables and Spices
Ingredients
- 1 can cannellini beans
- 1 can chickpeas
- 1 can black beans
- 1 can diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup roasted corn
- 4 cups vegetable broth
- 1-2 cups curly kale, washed and chopped
- 1 heaping tablespoon ground cumin
- 1 teaspoon ancho chili
- 1 chipotle pepper in adobo sauce, chopped
- oil to taste
- salt to taste
Preparation
Rinse all beans and set aside.
In a heated pan with 3 teaspoons oil, sauté onion and garlic until fragrant.
Stir in cumin, ancho chili, and chipotle pepper with sauce.
Add all beans and tomatoes along with broth.
Close lid and let simmer on low heat until beans soften a little, about 20 minutes.
Add in corn and curly kale, season to your preference.
Serve warm with your favorite grain and a few dashes of hot sauce.
Chili tastes better the next day.
