Vegetarian 3 Bean Chili

With the Superbowl coming up this weekend and snow on the way, I decided to make some chili this afternoon because it's filling, warm, and healthy (the way we make it). My mom has the best chili recipe that I've ever had to this day, but I made some swaps to make it vegetarian, but still satisfying, making it into a popular 3 bean chili. Try this next time you want to make some chili! If you prefer meat to beans, then just brown some ground lean turkey or ground beef in the first step and you will have created my mom's amazing original recipe (you can still add the beans if you like to the meat version, but people constantly debate whether chili should have beans or not. I say absolutely yes!)

3 Bean Chili
(based on Jan's Chili Recipe)

1 large onion

2 cloves garlic
1 green pepper
1 red pepper
1 1/2 C canned tomatoes in juice (1 large can) OR crushed tomatoes (if you prefer to not have pieces of tomato in the chili)
1 can red kidney beans
1 can black beans
1 can pinto beans
1 small can diced chilies
2 Tbsp chili powder
Sea salt
Pepper
1/2 bay leaf
3 whole cloves
1 Tbsp

1. Chop the onion, peppers, and garlic and sautee in olive oil at medium heat at the bottom of a large heavy pot until the vegetables soften a little bit, but are not fully cooked
2. Add the canned tomatoes, 2/3 can of water (about 1 C), and diced chillies to the pot and break down the tomatoes with a spoon to the size you prefer.
   
3. Reduce heat to simmer and add bay leaf, chili powder, and cloves.
   
4. Cover and allow to simmer for 1 hour. Chili will thicken while cooking.
   
5. After an hour, remove the bay leaf and cloves and add the beans (make sure to rinse and drain them first). Cover again and allow to simmer for an additional 20-30 minutes.
6. When finished simmering, add salt and pepper to taste. Serve with cornbread, corn chips, or your favorite chili side.

As you can tell from the healthy, simple ingredients, this recipe is really flavorful but very healthy. Hope you all enjoy it!