1 tablespoons olive oil
1 onion, diced
1 teaspoon kosher salt
2 ribs celery, diced
1 jalapeno pepper, diced
3 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
Kosher salt and freshly ground black pepper
15 oz can of cannellini beans, drained and rinsed
15 oz can of dark kidney beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
1, 28 oz can of crushed tomatoes (fire roasted if you like heat and can find them)
1 cup vegetable stock
1 cup frozen peas
Fresh cilantro, more lime wedges and tortilla chips if desired.
Heat the oil in a Dutch oven or stock pot, when hot add the onions, stir well and sprinkle over a pinch of kosher salt, saute the onions for about 5-7 minutes until translucent.
Add the diced celery, jalapeno pepper, garlic, green and red peppers. Stir well and saute for a further 5 minutes.
Add the chili powder, cumin, cinnamon, coriander, salt and black pepper, stir well and cook for 1-2 minutes.
Add the beans and tomatoes, stir well, then add the stock. Combine well.
Bring to the boil, turn down to a simmer and partially cover the pot. Cook on a simmer for about 25-30 minutes. At this point add the frozen peas, they will cook quickly in the heat of the chili. Squeeze the juice of a lime into the chili and stir to combine.
If the chili looks a little dry or thick add a couple more tablespoons of stock, if it’s too sloshy thicken it up by using a potato masher to mash it up a little until the texture is just how you like it.
Serve with lime wedges, tortilla chips and fresh cilantro sprinkled over the top if desired.