Three-bean Winter Chili

Adapted from Dinner, A Love Story

This veggie-centric chili is an easy way to use up some pantry staples, with a few fun twists (Cinnamon! Dark chocolate!). This is a crowd-pleaser with endless variations on toppings and spice level. For a spicier chili, add some red pepper flakes or additional chili powder. As an added benefit, that yummy cinnamon can help with blood sugar stabilization.

Ingredients

3 tablespoons avocado or olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced or pressed

½ teaspoon sea salt (more to taste)

½ teaspoon black pepper

1 tablespoon tomato paste

1 15-oz. can kidney beans, drained and rinsed

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

3 tablespoons chili powder

1 28-oz. can diced tomatoes

2 teaspoons dried oregano

⅛ teaspoon ground cinnamon

2 cups vegetable or chicken broth

1 oz. dark chocolate, roughly chopped

For topping: avocado, sour cream or plain Greek yogurt, chopped cilantro, pickled red onions (optional)

Directions

1. Heat oil in a heavy bottomed pan or dutch oven over medium-low heat. Sauté onion, garlic, salt and pepper until onions are translucent but not soft.
2. Add tomato paste and stir for another minute or so until the paste darkens a bit and is well combined.
3. Add the beans and chili powder and increase heat to medium and let cook for another five minutes or so.
4. Add tomatoes, oregano, cinnamon, dark chocolate and broth. Bring to a boil then reduce heat to a simmer. Stir occasionally for the next 30-45 minutes.
5. Serve warm with optional toppings.