Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 medium carrot, finely diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tbsp unsweetened cocoa powder
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, bell pepper, and carrot; sauté for 5-7 minutes until vegetables soften and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add chili powder, cumin, smoked paprika, cayenne, and cocoa powder. Stir constantly for 2 minutes to toast the spices.
  4. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to release browned bits. Add black beans, kidney beans, and pinto beans.
  5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until the chili has thickened to your desired consistency.