3 Bean 6 Pepper Chili

Just two years ago I was studying abroad in New Zealand and was a meat-eater. I despised beans and even picked around the beans in a chili my host family made for me (I was so rude!) because I couldn't stand the texture.

Fast forward 2 years later to a vegetarian, healthier me:

Ohhhh baby.

This chili is one of my favorite meals ever, and I was inspired to make it after receiving tons of gorgeous peppers in my CSA bag this week.

As all great recipes do, this one starts with sauteeing a whole onion and 6 (or more!) kinds of peppers.

I used:

 minus a few chili peppers in the upper left, plus a green bell pepper.

Then added in the canned goods, including 3 types of beans..

and set to simmer while I showered post-workout. As a side note: we started up our Strength Training for Runner's class today and I was absolutely drenched after. Hurts. So. Good.

After about 15 minutes, add some spices.

Serve and enjoy with a fall brown ale.

Phenomenal.

I ate two bowls. Okay, maybe three.

Plus, this monster pot makes tons for leftovers and lunches throughout the week.

I love the fall.

3 Bean 6 Pepper Chili
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:
1 whole yellow onion, chopped
1 green bell pepper, chopped
Any assortment of hot peppers as desired, chopped (wear gloves when chopping hot peppers!!)
1 15oz can diced tomatoes (or chopped fresh tomatoes!!)
1 10oz can tomato sauce
1 8oz can tomato paste
1 15oz can black, pinto, and/or kidney beans
Salt, pepper, chili powder and garlic salt, to taste

Preparation:
1) Chop vegetables and sautee over medium high heat for 10 minutes, until brown.
2) Add canned goods, making sure to rinse beans first, and stir
3) Simmer 15 minutes over low heat
4) Add spices, to taste
5) Serve, preferably with a rich dark beer