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Three Bean Vegetable Chili

Three Bean Vegetable Chili

Makes 6 servings

3 (15 ounce cans) beans (pinto, black, and/or kidney), rinsed

Freshly squeezed lime juice

Sea salt

3 tablespoons extra virgin olive

1 onion, chopped

4 cloves garlic, minced

1 jalapeno, de-ribbed, seeded, and minced

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 (28 ounce) can fire-roasted crushed tomatoes

1 red bell pepper, de-seeded and diced

2 cups broth or water

2 zucchini, chopped

1 bunch curly green kale, chopped into bite size pieces

1 cup frozen corn

1 teaspoon honey or maple syrup

3. In a bowl, combined the drained, rinsed beans with a spritz of lime juice and a pinch of salt; set aside.

4. In a large pot, heat the olive oil over medium heat. Add the onions and a pinch of salt and sauté for 5 minutes, until the onions are translucent. Add the garlic and jalapeño, stir, cook for 1 minute, and then add the chili powder, cumin, oregano, smoked paprika, and cinnamon. Sauté for another 30 seconds..

5. Add the canned tomatoes and stir to deglaze the pot. Add the beans, bell pepper, broth or water, and ¼ teaspoon salt. Stir to combine. Bring to a boil over medium heat, then cover, reduce heat to low, and simmer for 20 minutes, stirring occasionally.

6. Remove the lid, add the zucchini, kale, and corn, and simmer 5 more minutes. Stir in the maple syrup. Taste, and add lime juice and salt as needed.

7. Serve topped with avocado cilantro creama.

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