Three Bean Chili with Italian Tomatoes
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A comforting chili waiting for you at the end of your day–with a little prep and a slow cooker, it's a breeze.
Ingredients
3 tablespoons canola oil
1 medium onion, finely chopped
6 cloves garlic, minced
1 medium red pepper, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
2 teaspoons dried oregano
1 tablespoon chili powder
1 (19-ounce) can white beans, drained and rinsed
1 (19-ounce) can red kidney beans, drained and rinsed
1 (19-ounce) can black beans, drained and rinsed
1 can San Marzano whole tomatoes
¼ cup red wine vinegar
Sea salt and freshly ground pepper, to taste
Chopped red onion, to garnish
Cilantro leaves, to garnish
Preparation
For chili, heat oil in medium skillet over medium-high heat. Add onion, garlic and red pepper, cook for 4 minutes. Add cumin, coriander, paprika, oregano and chili powder; cook 2 minutes. Transfer mixture to slow cooker. Add beans, tomatoes and vinegar. Cover and cook on high for 4 to 5 hours. Season with salt and pepper. Sprinkle with red onion and cilantro.
For salad, prepare vinaigrette by shaking ingredients in small jar, toss with greens.
Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.
