Three-Bean Slow-Burn Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• Salt and pepper, to taste
• Optional garnishes: cilantro, sour cream, shredded cheese

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeño pepper, and cook until softened, about 5 minutes.
2. Add the cumin, oregano, and chili powder, and cook for 1 minute more.
3. Add the tomatoes and vegetable broth, and bring to a boil. Reduce to a simmer, and cook for 15 minutes.
4. Add the black beans, kidney beans, and pinto beans. Simmer for an additional 15 minutes.
5. Season with salt and pepper, to taste. Serve with your favorite garnishes.

Interesting Facts

• Chili is believed to have originated in the southwest United States.
• Chili is a great source of fiber and protein.
• Beans are high in both fiber and protein.