A healthy, quick and easy, hearty chili that is rich, thick and made with three types of beans.
Serves: 10 cups
Ingredients
1 tbsp. olive oil
½ cup onion, diced small
1 large green pepper, seeded, diced
2 cloves garlic, minced
1 29oz can Contadina Tomato Sauce
1 15 oz can Contadina diced tomatoes
15 oz cab red kidney beans, drained rinsed
15 oz. can black beans, drained rinsed
15 oz. can white kidney beans, drained, rinsed
½ tsp. sugar
2 tbsp. chili powder
¾ tbsp. cumin
½ tsp. salt
½ tsp. black pepper
Instructions
In a large pot, add olive oil, onions, bell pepper and garlic. Cook over medium - low heat until tender about 5 minutes.
Add the Contadina Tomato Sauce, diced tomatoes, red kidney beans, black beans and white kidney beans; mix until incorporated. Stir in remaining ingredients. Bring to a boil, then simmer for 30 minutes, stirring occasionally.
Serve with cheese, chopped scallions, or a dollop of greek yogurt.