Three Bean Chili

Once the weather turns cool in the fall, I can’t wait to make a pot of chili with some cornbread to welcome the new season, which is exactly what I did the first weekend of fall. My dad is a big fan of chili, so I was eagerly awaiting his reaction to this recipe. He absolutely loved it and has requested this be in my regular rotation during the winter. Serve with some farmhouse cheddar and sour cream on top and warm cornbread on the side for a cozy autumn meal.

1 tablespoon olive oil

1 pound ground chicken or turkey

1 onion diced

1 red bell pepper diced

4 cloves of garlic minced

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

¼ teaspoon black pepper

pinch of cayenne pepper

28 oz can crushed tomatoes

2 cups vegetable or chicken broth

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can cannellini beans, drained and rinsed

sour cream and cheddar cheese for garnish

Heat olive oil in a large Dutch oven over medium high heat. Add in onion and red pepper and cook a few minutes until slightly softened. Add in the chicken/turkey and stir until well crumbled, about 5 minutes. Add in minced garlic and stir to combine. Add in spices, salt, and peppers. Stir in crushed tomatoes, broth, and beans. Bring to a boil, then simmer 1-2 hours. Season with more salt and pepper to your liking.

Serves 4

*To make vegetarian/vegan you can use a ground meat substitute like Impossible Burger Ground