15ouncesblack beans(one can) drained and rinsed, I used trader Joe's Cuban black beans for extra flavor
15ouncespinto beans(one can) drained and rinsed
1cupcornfrozen fire roasted corn recommended, fresh corn kernels work great too
Instructions
In large pan over medium high heat, heat 1 tablespoon olive oil and cook 1 medium yellow onion(diced), 1 red bell pepper(diced), and1 green bell pepper(diced) until slightly browned, about 10 minutes. Stir occasionally only to prevent burning. Add 2 cloves garlic(minced), stir, and cook for a couple more minutes.
Add 3 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon kosher salt, and 1 tablespoon tomato paste. Stir to combine and allow to cook for a few minutes.
Once the ingredients begin to stick to the bottom of the pan, add 12 ounces beer (or vegetable broth, if using) to pot and scrape bottom of pan to deglaze.
Stir in remaining ingredients. Allow to cook on stove until heated through, at least 15 minutes.
14 ounces diced fire roasted canned tomatoes, 1 tablespoon Worcestershire sauce, 15 ounces black beans, 15 ounces pinto beans, 1 cup corn
Garnish with freshly grated sharp cheddar, sour cream, avocado, and/or sliced green onions.
Notes
Serving size: Based on one pretty large bowl where one batch of chili makes four servings.Cooking methods: Instant pot and Slow Cooker instructions listed above.Thickening: Tips and tricks on how to get a thicker chili are also detailed above.Scroll up above recipe for lots more helpful info with this recipe!