Spicy Black Bean Chili

This chili is a crowd pleaser! It's perfect for any gathering, like a tailgate or football party, or just as a make ahead meal because it freezes so well. It's also perfect to warm up with on a cold winter day :-)

Spicy Black Bean Chili
Prep Time: 15 min
Total Time: 30 min
Serves 6-8

Ingredients:

• 2 Tbsp Olive Oil
  
• 1 Med to Large White or Yellow Onion
• 2 Cloves Garlic
• 1/2 Tsp Red Pepper Flakes
• 1 Jalapeno
• 2 Red Bell Peppers
• 2 Tbsp Ground Cumin
• 1 Tbsp Paprika
• 1 Tbsp Chili Powder
• 3 Cans Black Beans (Preferably Organic)
• 2 Cans Kidney Beans (Preferably Organic)
• 2 Cans Tomato Sauce (Preferably Organic)
• 1 Can Diced Tomatoes (Preferably Organic)
• Sea Salt
• Black Pepper

Recipe:

1. Heat the olive oil in a large pot over medium heat. I use a 5 quart cast iron enamel dutch oven.
2. Add the chili flakes to the oil, this is what creates a lot of heat in your chili. If you prefer it on the mild side, add the chili flakes last.
3. While the chili flakes are infusing the oil, finely chop the onion and press the two garlic cloves, then add to the pot. Let sweat out for about 3-4 minutes.
   
4. Add the cumin, paprika and chili powder and let them toast with the onion, about 2 minutes. 
5. While the spices toast, open all cans. Pour all beans into a colander and rinse well. (Rinsing the beans will remove any of the residue that causes your belly to be upset :-))
6. Add the tomato sauce, entire can of diced tomatoes and beans to the pot. Stir well.
7. Finely chop the bell peppers and add to the pot. I do this last so they don't get too soft and fall apart.
8. Seed and chop the jalapeno and stir into the pot. Turn the stovetop to low.
9. Add sea salt and black pepper to taste, about 1 tablespoon sea salt and 1/2 tablespoon black pepper. Do this last so you can control the salt/heat of your chili.
   
10. Let sit for 15-20 minutes minimum, but you can leave it on the stove all day on warm to eat later or to let people graze.
11. Let any leftovers cool to put into sealed glass containers. It will stay good in the refrigerator for 2-3 days or in the freezer for up to 6 months!

Garnishes:

• Avocado (our favorite!)
• Fresh cilantro
• Tortilla chips
  
• Lite sour cream
• Low-fat cheddar