Three Bean Chili

Tonight's dinner was chili. So simple and easy, so flavorful and filling.

Ingredients

1 TBS oil (any oil works, but I used olive oil)
1/2 red (or any color) onion, diced
1 green (or any color) pepper, diced
1 TBS chopped garlic
2 cans of diced tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans
2 TBS ground cumin
1/8th tsp red pepper flakes (more or less to taste)
1 tsp salt (more or less to taste)
1/4 tsp black pepper (more or less to taste)
1 tsp chili powder (check this for gluten)
2 TBS fresh chopped cilantro (omit if you don't like cilantro - can substitute basil or oregano - use 1 tsp if using dried)
1 tube soyrizo (check this for gluten)

Directions

In a large skillet or dutch oven, saute onions and pepper in oil over medium heat until onions are transparent and soft.

Add soyrizo and break up. Add garlic at this time and cook until just fragrant.

Add remainder of spices, beans, and one can of diced tomato. Puree the other can of diced tomatoes in a blender and add.

Simmer for anywhere from 20 minutes til ready to eat.

Serve with garnishes such as diced fresh tomato and onion, fresh cilantro, soy (check for gluten) cheese, tortilla chips, olives (check for gluten), and salsa (check for gluten and sugar).

Cook's Notes
You can use any variety of beans that you'd like
You can use dried beans, simply soak overnight before preparing
I also like to serve this over a baked potato for a different yummy treat.
My husband likes things spicy, but I often try to serve Will whatever we are eating as well, so these spice guidelines will make it flavorful, but not necessarily "spicy." To make it hotter, add more chili power and pepper flakes. I usually just put a bottle of red pepper flakes and/or hot sauce at the table so M can adjust to his preferences.