Triplet Chili with Black Beans, Pinto Beans, and Kidney Beans

Good for Baby, Good for Mama

Triplet Chili with Black Beans, Pinto Beans, and Kidney Beans

Key

C = cup
T = tablespoon
t = teaspoon

Ingredients

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 zucchini

  • 2 carrots

  • 2 ribs celery

  • 4 cloves garlic

  • 1 red onion

  • 2 T avocado oil

  • ½ t kosher salt

  • pinches freshly ground black pepper

  • 2 t chili powder

  • 1 15-ounce can black beans

  • 1 15-ounce can pinto beans

  • 1 15-ounce can kidney beans

  • 1 C vegetable broth

  • 1 28-ounce can diced tomatoes

  • 1 bay leaf

  • 2 limes

OPTIONAL TOPPINGS

  • small handfuls fresh cilantro

  • 2 avocados

  • small handfuls tortilla chips

  • dollop pasteurized plain whole milk Greek yogurt

  • dollop pasteurized sour cream

  • small handfuls pasteurized shredded cheddar cheese

  • dash hot sauce

Directions

  1. Thoroughly wash 1 red bell pepper, 1 green bell pepper, 1 zucchini, 2 carrots, and 2 ribs of celery under cool, running, drinkable water before chopping. Chop all these veggies; set aside. Mince 4 cloves of garlic and chop 1 red onion; set aside. 

  2. In a large soup pot over medium heat, warm 2 tablespoons of avocado oil and sauté the red onion. 

  3. Then add all the veggies to the pot, plus ½ teaspoon of kosher salt and a pinch of freshly ground black pepper; sauté. Add 2 teaspoons of chili powder and stir until fragrant. 

  4. Drain and rinse one 15-ounce can black beans, one 15-ounce can pinto beans, and one 15-ounce can kidney beans. Add the drained beans, 1 cup of vegetable broth, one 28-ounce can of diced tomatoes with their juices, and 1 bay leaf to the pot.

  5. Stir and lower the heat to a simmer. Cover and cook for 30 minutes or up to three hours, stirring occasionally. Add more stock or water if the chili starts to stick to the bottom of the pan. Remove and discard the bay leaf once complete. 

  6. Before serving, taste for salt and add more if necessary. Serve with a squeeze of lime, and optional toppings like chopped cilantro, sliced avocado, tortilla chips, a dollop of pasteurized plain whole milk Greek yogurt or pasteurized sour cream, shredded pasteurized cheddar cheese, and a dash of hot sauce. Eat up, Mama!

  7. Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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