This three-bean chili with jalapeños and peppers is full of black beans, pinto beans and kidney beans, both whole and mashed to thicken it.
1–15 ounce can black beans, rinsed and drained
1–15 ounce can pinto beans, rinsed and drained
1–15 ounce can kidney beans, rinsed and drained
1 tablespoon olive oil
1 medium white onion, roughly chopped
1 jalapeno, minced
1 red bell pepper, diced
1 orange bell pepper, diced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–12 ounce bottle lager beer
1–28 ounce can crushed fire-roasted tomatoes
1 cup water
Minced chives for serving
Crushed tortilla chips for serving
In a large bowl, combine the beans. Transfer 1 cup of the beans to a large bowl and mash with a fork. Set aside the mashed beans.
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the jalapeno, bell peppers, garlic, cumin, paprika, chili powder, salt and pepper and continue cooking for an additional 3 minutes.
Stir in the beer, tomatoes and water. Bring the soup to a boil and reduce the heat. Simmer for 15-20 minutes until the soup has thickened. Add the whole beans and mashed beans and continue cooking for 10-15 minutes. Top with chives and chips before serving.