Southwest Bean Chili

My Favorite Weeknight Chili: A Southwest Fiesta in a Bowl

As a busy mom of three, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Sometimes, takeout seems like the only option, but I've discovered a secret weapon in my kitchen arsenal: the slow cooker. This Southwest Bean Chili is my go-to recipe on those hectic weeknights when I need a comforting, flavorful meal that requires minimal effort. It's hearty, satisfying, and incredibly versatile, easily adaptable to my family's ever-changing preferences. I can whip it up in the morning before the kids' school run, and it's ready by the time we're all back home, hungry and ready to eat. It also helps that it is incredibly healthy!

The beauty of this chili lies in its simplicity. I start with a base of three types of beans – garbanzo, kidney, and black – each adding its unique texture and flavor. Then, I throw in some diced tomatoes, tomato sauce, bell peppers (I love the sweetness they bring!), and a generous helping of chili powder and cumin. A dash of cocoa powder adds a surprising depth of richness – trust me, it's a game-changer! The garlic adds that necessary pungent bite that ties it all together. I finish it off with a pinch of salt, and let the slow cooker work its magic. The result is a vibrant chili that is full of flavor, and doesn’t require much cleanup! It is also an excellent dish to take with you when you are traveling or you're having a potluck at your workplace.

The best part? The toppings! This chili is a blank canvas for culinary creativity. My family loves it with shredded cheddar cheese, creamy avocado, and fresh green onions. But sometimes, we get adventurous! We've experimented with sour cream, a dollop of Greek yogurt, crumbled tortilla chips, and even a sprinkle of lime juice for an extra zing. Leftovers are just as delicious, often transformed into a hearty taco salad, served over a bed of crisp lettuce, for a light and refreshing alternative.

This Southwest Bean Chili is more than just a recipe; it’s a testament to the power of simple ingredients and a little bit of planning. It’s a comfort food that never fails to satisfy, a meal that brings the whole family together around the table, and a reminder that even amidst the chaos of everyday life, there's always time for a delicious, home-cooked meal. So next time you're looking for a simple yet impressive dinner, give this chili a try. You won’t regret it. And if you’re feeling adventurous, feel free to experiment with different toppings and spices to create your own unique version! The possibilities are endless!

Ingredients you'll need:

• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 1/2 cups frozen corn
• 3 tablespoons chili powder
• 1 tablespoon cocoa powder
• 2 medium green bell peppers, chopped
• 1 (15-oz) can garbanzo beans, rinsed and drained
• 1 (15-oz) can red kidney beans, rinsed and drained
• 1 (15-oz) can black beans, rinsed and drained
• 1 (16-oz) can tomato sauce
• 1 (14.5-oz) can diced tomatoes
• Shredded cheese (cheddar is my favorite!)
• Cooked rice
• Avocado, diced
• Green onion, sliced

Serving suggestions:

• Serve over cooked rice
• Top with your favorite toppings: cheese, avocado, green onions, sour cream, etc.
• Use as a filling for tacos or burritos
• Enjoy as a hearty taco salad over shredded lettuce with chips and diced tomatoes

Tips and tricks:

• For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
• If you don't have a slow cooker, you can easily adapt this recipe for the stovetop. Just simmer the ingredients until the peppers are tender.
• Feel free to add other vegetables, such as onions, carrots, or zucchini.
• Make it ahead! This chili tastes even better the next day, making it perfect for meal prepping.

Step-by-step

• Combine all ingredients except rice and toppings in a slow cooker.
• Cover and cook on low for 6-6 1/2 hours, or until bell peppers are tender.
• Spoon rice into bowls; top with chili and cheese, avocado, and green onion.
• Note: leftovers can also be served over shredded lettuce with chips and diced tomatoes for a great taco salad.