Three-Bean Chili

Method

1. Heat the 2 tbsp27 g olive oil in a large pot over medium. Cook the 1110 g diced onion, 1 cup110 g carrot, diced, and 2 cups266 g sweet potato, diced 7 minutes, until the onion softens. Add the 4 cloves12 g garlic, minced, 2 tbsp14 g chili powder, 1 tbsp6.3 g cumin, 1 tsp2.2 g smoked paprika, and 1 tsp1 g oregano; stir 30 seconds, until fragrant.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Carrots, diced1 cup110 g(110 g)(1 cup)
   • Sweet Potato, diced2 cups266 g(266 g)(2 cups)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Chili Powder2 tbsp14 g(14 g)(2 tbsp)
   • Cumin1 tbsp6.3 g(6.3 g)(1 tbsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
   • Dried Oregano1 tsp1 g(1 g)(1 tsp)
2. Add the 2 cans (14.5 oz)822 g crushed tomatoes, 2 cans (15 oz)506 g black beans, drained and rinsed, 1 can (15 oz)253 g white beans, drained and rinsed, 1 cup145 g frozen corn, 1 cup149 g bell pepper, and the 1 tbsp17 g bouillon dissolved in 2 cups water. Simmer 25–30 minutes until the sweet potato is tender and the chili is thick.
   • Crushed Tomatoes2 cans822 g(822 g)(2 cans)
   • Black Beans, drained and rinsed2 cans506 g(506 g)(2 cans)
   • White / Cannellini Beans, drained and rinsed1 can253 g(253 g)(1 can)
   • Frozen Corn1 cup145 g(145 g)(1 cup)
   • Frozen Bell Pepper Strips1 cup149 g(149 g)(1 cup)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. For a thicker, creamier body, blend about 1½ cups of the chili until smooth and stir it back in — or just mash some of the beans against the pot. Stir in the 2 tsp10 g cider vinegar to brighten, then season with salt, to taste.
   • Apple Cider Vinegar2 tsp10 g(10 g)(2 tsp)
   • Sea Saltto taste

Kids: halve the chili powder and stir the vinegar into the grown-ups’ bowls instead — the beans and sweet potato keep it hearty and sweet, not hot or sharp.