Three Bean Chili (Print Version)

# Ingredients:

01 - 1 tablespoon avocado oil.
02 - 1 medium onion, diced.
03 - 2-3 celery stalks, diced.
04 - 1 red bell pepper, diced.
05 - 4 garlic cloves, chopped.
06 - 1/2 jalapeño, chopped.
07 - 1 tablespoon chili powder.
08 - 1 teaspoon oregano.
09 - 1 teaspoon chipotle paste.
10 - 1 can (14 oz) black beans.
11 - 1 can (14 oz) pinto beans.
12 - 1 can (14 oz) kidney beans.
13 - 2 cans (14 oz) crushed tomatoes.
14 - 1 cup vegetable stock.
15 - 1 tablespoon dark cocoa.
16 - 1 teaspoon sugar.
17 - Salt and pepper to taste.

# Instructions:

01 - Heat oil in large pot.
02 - Cook onion, celery, and red bell pepper for 5 minutes.
03 - Add garlic and jalapeño, cook for 1 minute.
04 - Add chili powder, oregano, and chipotle paste, cook for 1-2 minutes.
05 - Add black beans, pinto beans, kidney beans, crushed tomatoes, and vegetable stock.
06 - Add dark cocoa and sugar.
07 - Bring to a boil, reduce heat, and simmer covered for 15-20 minutes.
08 - Season with salt and pepper to taste.

# Notes:

01 - Cocoa adds depth without chocolate taste.
02 - Can use dried beans if pre-cooked.
03 - Keeps 4-5 days refrigerated.
04 - Freezes up to 3 months.

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