Pinto Bean Vegetable Chili

This tasty recipe gets better as it sits in the fridge. We recommend making a batch on Sunday to enjoy as a quick dinner on busy weeknights. Serve with optional toppings and a piece of flatbread or focaccia. 

Pinto Bean Vegetable Chili: 
2 1/2 cups dry Flourist Pinto Beans, precooked
1/4 cup olive oil
1 large red onion, chopped
1 large red bell pepper, seeded and chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 tsp salt
3 cloves of garlic, minced
2-3 tbsp chili powder
1/2 tsp cayenne powder (optional)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2-3 bay leaves
1 large can (28oz) whole tomatoes
1 can (355ml) of beer 
1 cup of vegetable broth (or water)
1 tbsp tomato paste 
1 1/2 cups fresh or frozen corn kernels
2 tbsp chopped fresh cilantro
4+ tsp lime juice to taste 
2 tbsp honey
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese

Soak and cook Pinto Beans according to these instructions. In a large Dutch oven warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and 1 tsp of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 to 7 minutes.

Add the garlic, chili powder, cumin, smoked paprika, oregano and the remaining 2 tsp of salt. Cook until fragrant while stirring constantly, about 1 minute. 

Add the tomatoes, the cooked Pinto Beans, beer, vegetable broth, tomato paste, frozen corn and the bay leaf. Stir to combine, gently breaking up the tomatoes and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer with the lid ajar for 30 minutes.

Add the chopped cilantro, stir to combine and then stir in the lime juice and honey. Taste for seasoning and add more lime juice or salt depending according to your preference.

Optional: for a slightly thicker consistency, blend one cup of the finished chili and incorporate back into the pot. 

Divide the chili into the serving bowls and top with the garnishes of your choice.