This thick and filling bean chili uses canned garbanzo and black beans but you can use any beans you love. From prep to finish, the chili takes about an hour and half to cook.
Heat 3 tablespoons of olive oil in a large (8-quart) pot or Dutch oven over medium-high heat until it shimmers but doesn’t smoke. Add 1 chopped onion, 3 peeled and sliced carrots, 3 stalks of sliced celery, 1 chopped green pepper, and 3 cloves of minced garlic. Cook until vegetables are soft and tender, about five minutes. Add 3 tablespoons chili powder, 1 ½ teaspoons cumin, and 1 teaspoon of table salt. Stir to combine. Cook an additional minute.
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