Smoky Three Bean Chili No ratings yet.


easy prep time 5 min | cook time 30 mins servings 0

Ingredients

    For Spice Blend
    2 tbsp chili powder
    2 tsp ground cumin
    1-½ tsp ground coriander
    1 tsp dried chipotle chili powder
    ½ tsp dried oregano

    For Chili
    1 tbsp olive oil
    1 yellow onion, chopped
    2 poblano (or bell) peppers, chopped & seeds removed
    1 jalapeño pepper, seeds & veins removed, minced
    4 cloves garlic, minced
    1 large or 2 small sweet potatoes, peeled & cut into ½-inch pieces
    1 (15 oz can) La Fe Whole Kernel Corn, drained & rinsed
    1 (15 oz can) La Fe Red Kidney Beans, drained & rinsed
    1 (15 oz can) black beans, drained & rinsed
    1-½ cups cooked La Fe Chickpeas (16 oz bag)
    1-½ cups vegetable broth (or water)
    1 tsp salt
    ½ lime juice, plus wedges for serving
    ¼ cup chopped cilantro, for serving

Directions

  • STEP ONE
    Let’s start by making the spice blend. Take a small bowl and mix together the chili powder, cumin, coriander, chipotle powder, and oregano, then set it aside.

  • STEP TWO
    Over medium-high heat, heat the olive oil in a large soup pot or a Dutch oven. Add in the onion and a pinch of salt, then cook for about 3-4 minutes.

  • STEP THREE
    Next, add in the poblano and jalapeño peppers, then cook for an additional 4 minutes. Add in the spice blend and cook until fragrant.

  • STEP FOUR
    Add in the sweet potato, La Fe Whole Kernel Corn, La Fe Red Kidney Beans, La Fe Chickpeas, tomatoes, vegetable broth (or water), and salt, then bring to a boil.

  • STEP FIVE
    As soon as the mixture is boiling, cover the pot with a lid and turn down the heat to low. Simmer for about 25-30 minutes or until the sweet potatoes are tender when pierced with a fork. For taste, pour the lime juice and add in more seasonings until you reach the desired flavor.

  • STEP SIX
    Finally, serve with lime wedges and chopped cilantro. Pair the chili with whatever you desire and enjoy!

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