Smoky Bean Chili

What We're Cooking This Weekend: Smoky Three-Bean Chili

Serves 10-15

INGREDIENTS:

• 2 red bell peppers, diced
• 1 large yellow onion, diced
• 25 cloves garlic, minced
• 3 tsp garlic powder
• ½ Tbsp chili powder
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cayenne pepper
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 ½ Tbsp Liquid Smoke
• 1 (25-oz) can crushed tomatoes
• 12-oz light beer
• 2 cups vegetable broth (such as Imagine’s No-Chicken Broth)
• 2 (15.5-oz) cans pinto beans
• 2 (15.5-oz) cans kidney beans
• 2 (15.5-oz) cans black beans

INSTRUCTIONS:

1. In a large stockpot over high heat, add 1 tablespoon of oil.
2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
3. Add garlic and saute a minute longer.
4. Stir in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
5. Add the beans and crushed tomatoes.
6. Stir in the beer, Liquid Smoke and vegetable stock.
7. Lower heat and simmer for 30 minutes to allow flavors to combine.