Three Bean Chili

What's better than chili when it's chilly outside? Yes. I'm a huge dork and that was my play on words for the day. On a serious note, it did dip below 55 degrees here in South Florida and therefore the fire place was lit and the chili was simmering on the stove top. We get very festive around here for the three days of winter that we can actually put a sweater on for.

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 bell pepper, diced 
1 diced jalapeno + more for garnish
2 cans beans of your choice (I used kidney and black), rinsed well
1 can chili beans (yes, this is a thing- you can find it in the bean aisle. It's pinto beans in a chili sauce, I bought the medium spice version, but it also comes in mild or hot), don't rinse these!
1 can corn, rinsed well
2 cans diced tomatoes, juices and all
2 tablespoons garlic powder
2 tablespoons ground cumin
1/2 teaspoon chilli powder
1/2 heaping teaspoon smoked paprika
1 1/2 tablespoon taco seasoning 
1 teaspoon salt
1 tablespoon cornstarch
Water
1/4 cup ketchup
1 tablespoon brown sugar (don't skip this, it adds an extremely important flavor profile)
Hot sauce to taste
Daiya cheddar shreds
Soy sour cream or vegan mayo

In a large pot over medium heat add the oil, once hot add in the onions and garlic and saute for 3-5 minutes. Next add in the bell peppers and jalapeno, continue to saute for another minute. Add in the beans, chili beans, corn, tomatoes, garlic powder, cumin, chili powder, paprika, taco seasoning, salt, cornstarch, and water (fill an empty bean can up with water and then add it to the pot). Stir to combine. Stick a lid on the pot and bring to a simmer, cook for 30 minutes. Turn the heat off and stir in the ketchup, sugar, and hot sauce. Allow to cool on the stove top while the flavors marinate for a minimum of one hour. Before serving reheat by bringing it up to a slow boil to cook off any extra liquid to reach your desired consistency. Serve with a handful of Daiya cheddar shreds, a dollop of sour cream or mayo (vegan mayo really is kind of the same as vegan sour cream if we're going to be honest here), and extra jalapeno pieces. Leftovers freeze excellently.

Original recipe collaboration between me and Erica Sanes