This hearty vegetarian chili is perfect for a cold November evening. Serve this easy chili with corn bread for a hearty, satisfying meal.
1 tablespoon olive oil
1 jalapeno, cored and diced
1 red bell pepper, cored and diced
1 onion, diced
1 can pinto beans
1 can white navy beans
1 can black beans
1 can chickpeas, drained
2 cup tomatillo salsa, or salsa verde
1 teaspoon oregano
1 teaspoon ground cumin
dash of Tabasco
salt and pepper
½ bunch cilantro, coarsely chopped
In a hot pot pour olive oil and add jalapeno, onion, bell pepper and sauté until onion is nearly translucent. Add beans with juice. Add remaining ingredients except cilantro and simmer about twenty minutes. Stir in cilantro and serve. This is a very thick chili but can be thinned if desired with veggie stock or more salsa verde.
