This recipe was contributed by Anjali Shah, author of The Picky Eater, a healthy food and lifestyle blog.

Ingredients

• 1 can Kidney beans, drained and rinsed
• 1 can Black beans, drained and rinsed
• 1 can Pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 1 28 oz can crushed tomatoes
• 1 cup vegetable broth
• 5 garlic cloves, minced
• 1 heaping tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Ghirardelli cocoa powder (unsweetened)
• 1/2 tsp garlic powder
• 1/4 tsp (or a bit less) cayenne pepper
• A couple splashes of soy sauce
• 1/2 tsp salt
• Black pepper and paprika to taste

Directions

1. Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
2. Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3. Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, or tortilla chips. I served mine with a piece of cornbread (of course)!

Notes