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.