Three Bean Chili with Italian Tomatoes

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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A comforting chili waiting for you at the end of your day–with a little prep and a slow cooker, it's a breeze.

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Ingredients

3 tablespoons canola oil

1 medium onion, finely chopped

6 cloves garlic, minced

1 medium red pepper, chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

2 teaspoons dried oregano

1 tablespoon chili powder

1 (19-ounce) can white beans, drained and rinsed

1 (19-ounce) can red kidney beans, drained and rinsed

1 (19-ounce) can black beans, drained and rinsed

1 can San Marzano whole tomatoes

¼ cup red wine vinegar

Sea salt and freshly ground pepper, to taste

Chopped red onion, to garnish

Cilantro leaves, to garnish

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Preparation

For chili, heat oil in medium skillet over medium-high heat. Add onion, garlic and red pepper, cook for 4 minutes. Add cumin, coriander, paprika, oregano and chili powder; cook 2 minutes. Transfer mixture to slow cooker. Add beans, tomatoes and vinegar. Cover and cook on high for 4 to 5 hours. Season with salt and pepper. Sprinkle with red onion and cilantro.  

For salad, prepare vinaigrette by shaking ingredients in small jar, toss with greens. 

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.