This chili is the perfect meal for cool fall and winter nights, but we make it all year around.
It takes five to ten minutes to prep and tastes like it cooked all day.
- 1 15 oz can low or no sodium black beans
- 1 15 oz can low or no sodium pinto beans
- 1 15 oz can low or no sodium small red beans
- 1 15 oz can low or no sodium chickpeas
- 6 oz frozen corn
- 1 28 oz can crushed tomatoes
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- Salt and pepper to taste
Dump everything in a big pot and let it simmer on medium heat for about 20-30 minutes until it’s hot and the flavors have melded. You can use any beans you have on hand.
Simmer on low for longer if you have the time.
Adjust seasonings to taste.
Serve with wild rice, cauliflower rice, or quinoa. Top with cilantro, avocado, and a wedge of lime if desired.
Note: I add minimal salt to recipes when cooking in favor of adding it at the table. This gives me more control over how much I’m adding and allows me to adjust for myself versus my daughter.