Super Bowl Recipe: Three Bean Chili

Recipe Courtesy of Marion Renda, Director of Food & Nutrition Services, Mercy Hospital

Yield: 6-8 portions

Prep time: 10 minutes

Cook time: Approximately 1 hour

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper
• 1 carrots, peel and chopped
• 1 gloves garlic, minced
• 1 jalapeno, finely chopped
• 1 tablespoon tomato paste
• 1 15 oz can pinto beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1 28 oz can fire roasted tomatoes
• 2 each sweet potato, peeled and diced
• 3 cups low sodium vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin, ground
• 1 tablespoon Cinnamon
• 1 tablespoon dried oregano
• Kosher salt
• Freshly ground pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Cilantro, for serving

Directions

1. In a large dutch oven, over medium heat, heat olive oil. Add onion, bell pepper and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño. Cook until fragrant. I minute.
2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth and seasonings. Season with salt and pepper to taste.
3. Bring to a boil then reduce the heat and let simmer. 30 minutes.
4. Serve with cheese, sour cream and cilantro.