Three Bean Chili (Print Version)

# Ingredients:

01 - 1 medium onion, chopped up.
02 - 2-3 diced celery stalks.
03 - 1 red bell pepper, chopped up.
04 - 1 tablespoon of avocado oil.
05 - 4 minced garlic cloves.
06 - 1/2 jalapeño, minced.
07 - 1 teaspoon chipotle paste.
08 - 1 teaspoon of oregano.
09 - 1 tablespoon of chili powder.
10 - 1 can (14 oz) kidney beans.
11 - 1 can (14 oz) pinto beans.
12 - 1 can (14 oz) black beans.
13 - 1 cup veggie stock.
14 - 2 cans (14 oz each) of crushed tomatoes.
15 - 1 teaspoon sugar.
16 - 1 tablespoon unsweetened cocoa powder.
17 - Salt and pepper to your liking.

# Instructions:

01 - Warm up the avocado oil in a big pot on the stove.
02 - Sauté celery, onion, and the bell pepper for about 5 minutes.
03 - Mix in the minced jalapeño and garlic, then stir for 1 minute.
04 - Stir in chipotle paste, oregano, and chili powder. Cook for a minute or two.
05 - Add the kidney beans, pinto beans, black beans, veggie broth, and crushed tomatoes.
06 - Mix in the sugar with the cocoa powder.
07 - Bring everything to a boil, then lower the heat and let it cook covered for around 15-20 minutes.
08 - Sprinkle in some salt and pepper. Adjust to suit your taste.

# Notes:

01 - Cocoa deepens flavor without making it taste chocolaty.
02 - Pre-cook dried beans if you're using them.
03 - Stays good in the fridge for 4-5 days.
04 - You can freeze it for up to 3 months.

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