Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Saucepan
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon tomato paste
- 6 cloves garlic, finely chopped
- 1 28 oz. can whole plum tomatoes, crushed by hand
- 1 15 oz. can low sodium pinto beans, drained and rinsed
- 1 15 oz. can low sodium red kidney beans, drained and rinsed
- 1 15 oz. can low sodium white beans, drained and rinsed
- ½ cup finely chopped fresh cilantro
- Kosher salt and pepper to taste
- Fresh cilantro, optional (for garnish)
- Shredded cheddar cheese, optional (for garnish)
- Greek yogurt or sour cream, optional (for garnish)
Heat olive oil
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Cook onion and carrot
Add the onion and carrot, cook for about 8–10 minutes, stirring frequently, until the carrots begin to soften.
Add the chili powder, cumin, oregano, paprika, and tomato paste.
Cook, stirring until the tomato paste turns dark red.
Add the garlic and cook 2 more minutes.
Stir in tomatoes
Stir in the tomatoes and bring to a simmer over low heat.
Add in beans and continue to simmer until the beans begin to break apart and the chili starts to thicken. Approximately 30 minutes.
Taste and adjust your seasoning if needed.
Serve hot with garnishes on the side.