1 tablespoon grapeseed oil
1/2 medium onion, chopped
2 bay leaves
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon salt (Add more later if not salty enough)
3 stalks celery, chopped
2 green bell peppers, chopped
3 cloves garlic, chopped
1 (4 ounce) can chopped green chile peppers (get the mild for kiddos)
3 (28 ounce) cans diced tomatoes, with juice
1/4 cup chili powder (I like the ancho chili powder, yum!)
1/4 tablespoon ground black pepper (this was “1” but it made the chili too spicy after a long simmer) Add it later if you can’t live without it.
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn
Heat the oil in a saucepan over medium heat. Stir in the onion,. Cook and stir until onion is tender, green bell peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
Pour the diced tomatoes & celery into a large crock-pot. Next, season with cumin, oregano, salt, bay leaves, chili powder and the green pepper. Stir in the onion, green pepper mixture from the saucepan. Drain (and rinse) all the beans, then stir in the kidney beans, pinto beans, and black beans. Simmer on med-high setting 3-4 hours.
I use the petite-diced tomatoes due to my picky eaters. I also use the store-brand tomatoes and beans since they always seem to offer lower sodium/sugar options with their beans. (At least where I live.) If you prefer a whole foods approach to your beans (soaking them yourself the night before) please do!
5 Minutes before serving:
Stir in the corn, and continue cooking 5 minutes before serving. I will post the dairy-friendly, vegan corn bread Michelle makes later. It will blow your mind, it’s really that good.