Bean Chili
This bean chili gets its body from two kinds of beans and a double dose of tomato, both crushed and concentrated as paste. Red and green bell peppers add sweetness and a little bite against the cayenne. Everything cooks in one pot from pantry cans and a few vegetables, and the long covered simmer does the work. It makes four servings and tastes better the longer you leave it.
Instructions
Warm the oil in a large pot over medium-high heat.
Add the garlic and onion and cook them until the onion turns translucent, looking clearer than it does when raw.
Stir in both bell peppers and sauté them for a few minutes to soften them slightly.
Pour in the crushed tomatoes, then add the tomato paste, chili powder, cayenne and your chosen herb. Stir until the paste is fully mixed in.
Wait until the mixture is bubbling, then turn the heat down to a gentle simmer and stir in the drained kidney and black beans.
Cover the pot and simmer for at least 1 hour, stirring now and then. A longer simmer gives a deeper flavor, so let it go longer if you have time.
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