Hearty Bean and Vegetable Chili with Corn and Bell Pepper

This hearty bean and vegetable chili is a cinch to make and absolutely delicious. It's packed with flavor from a variety of beans, bell peppers, and tomatoes, and it's sure to warm you up on a cold day. Best of all, it's a great way to use up leftover beans and vegetables.

This recipe was inspired by a trip I took to the American Southwest. I was on a road trip with my family, and we stopped at a little roadside diner for lunch. I ordered a bowl of chili, and it was so good that I asked the cook for the recipe. He was happy to oblige, and I've been making this chili ever since. I've made a few changes over the years, but the basic recipe is the same. It's a simple dish, but it's packed with flavor and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (28 ounce) can diced tomatoes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the black beans, kidney beans, pinto beans, and tomatoes to the pot.
5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chili has thickened.
6. Season to taste with salt and pepper.
7. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.

Why It Works

• The combination of beans, bell peppers, and tomatoes creates a complex and flavorful base for the chili.
• The chili is simmered for 15 minutes, which allows the flavors to meld and develop.
• The chili is seasoned with salt and pepper to taste, which allows you to customize the flavor to your liking.