Smoky Three-Bean Chili with Fire-Roasted Tomato

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit red bell pepper, diced
• 5 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 unit chipotle in adobo
• 1 tsp unsweetened cocoa powder
• 0,25 cup brewed coffee
• 796 ml fire-roasted crushed tomatoes
• 1620 ml mixed canned beans (black, kidney, pinto)
• 1,5 cup vegetable stock

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a Dutch oven over medium heat until it shimmers.

2. 2

   Add 1 large diced onion and 1 diced red bell pepper with a pinch of salt; sweat 6-7 minutes until softened and edges begin to caramelize.

3. 3

   Stir in 5 minced garlic cloves and cook 1 minute until fragrant but not browned.

4. 4

   Add 2 tbsp tomato paste, 1 tbsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1 chopped chipotle in adobo with 1 tbsp of its sauce, and 1 tsp cocoa powder. Toast the paste and spices for 2 minutes until they darken and stick to the pan.

5. 5

   Deglaze with 1/4 cup brewed coffee, scraping up all the fond from the bottom.

6. 6

   Add 1 can (796 ml) fire-roasted crushed tomatoes, 1 can (540 ml) black beans, 1 can (540 ml) kidney beans, and 1 can (540 ml) pinto beans (all rinsed and drained), plus 1.5 cups vegetable stock.

7. 7

   Bring to a boil, then reduce heat and simmer partially covered for 35-40 minutes, stirring occasionally, until the chili thickens enough that a spoon leaves a trail on the bottom of the pot.

8. 8

   Season with 1 tsp salt and 1 tbsp lime juice; taste and adjust.

9. 9

   Rest off heat for 10 minutes to let flavours meld, then top with chopped cilantro and sliced avocado.