Warm and Hearty Chili



Warm & Hearty Chili Recipe

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz) can pinto beans, drained and rinsed
• 1 (15.5-oz) can black beans, drained and rinsed
• 1 (15.5-oz) can kidney beans, drained and rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 cup vegetable broth
• 2 tbsp. chili powder
• 1/2 cup cricket powder
• 1 tbsp. cumin
• 2 tsp. oregano
• kosher salt
• Freshly ground black pepper
• Classic garnish: Shredded cheddar, sour cream, cilantro
• Southwestern garnish: Lime wedges, baked tortilla strips, cilantro

Directions

1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté for 5 minutes. Add garlic and jalapeño and cook until fragrant.
2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings + cricket powder. Season with salt and pepper to taste.
3. Bring to a boil then reduce heat and let simmer for 30 minutes.
4. Garnish and serve.