Chili for when it gets Chilly!

I know I always say this when I've been a bad blogger but it is the truth....Things have been so busy lately!! I've only been home at night to cook once a week for the past several weeks, and cooking has not been on the agenda, think microwaves and take out! But with the recent changes in weather, (I would consider low 80's to be "chilly" compared to the 100+ weather we've been having) I decided to make Chili! This is a 3 Bean Chili that is super easy, cheap, and will carry you throughout the week (and if you freeze it, it could be a nice surprise when the weather drops below 80 degrees!).  Definitely try this without the meat, I served it last night for a group of meat eaters and I was told (I hope they weren't buttering me up!) that they would eat it again!! So here it goes!! Three Bean Chili....

Your ingredients (not pictured are, extra beans, and a 15ounce canof stewed tomatoes)

 Dice and saute one large onion (white or yellow)

 1 Green Bell Pepper

 and 4 cloves of garlic.....saute until veggies are soft.

 Next, add your spices, I added 6TBS chili powder

 4TBS Cumin

 1 15ounce can of tomato sauce

 1 six ounce can of tomato paste

 2 regular sized cans each of the following Pinto Beans, Kidney Beans, and Black Beans (I also had a can of stewed tomatoes, so I added that too, but is optional) Stir together Beans with sauce, spices and veggies.

 Now add a box of Vegetable Broth (32 ounces) and 1 Bean can full of water (15 ounces)

 Let all ingredients come to a boil, then reduce the heat to medium low and let simmer for 30-45 minutes. The longer the better!! We made ours into frito pie! Optional toppings include, avocado, cheese and sour cream! Enjoy!!

(this picture was taken without the extra beans, and I decided it was too thin, so we amped it up with extra beans and it was perfect!)

Three Bean Chili

3tbs olive oil

1 large (or two small) diced onion

1 green bell pepper  diced

4 garlic cloves diced

6tbs Chili Powder

4tbs Cumin

1tbs salt

1/2tbs pepper

1 15oz can of tomato sauce

1 6oz can of tomato paste

2 15oz can of pinto beans

2 15oz can of red beans or kidney beans

2 15oz can of black beans

1 32oz box of Vegetable broth

1 15oz can filled with water

Toppings:

fritos

avocados

cheese

sourcream

Preheat a large soup pot to medium high heat with olive oil.  Add onion, bell pepper, and garlic cloves. Saute approx 5 minutes until soft.  Add Chili powder, cumin, salt and pepper. Stir and add tomato sauce, tomato paste. Stir and add all three beans, along with vegetable broth and water.  Bring to a boil then reduce to a medium low simmer for approx 30-45 minutes (or longer!) until chili has thickened. Serve!