I used a canned, organic blend of pinto, kidney, and black beans, but you can use any kind of beans you like in this mild but richly flavored chili. If you’re using home-cooked beans, use about 3 cups. This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.
Serving suggestion: I like to serve this with plenty of steamed vegetables (broccoli and cauliflower) or a large green salad and some baked tortilla chips
or crackers for added crunch.
Nutritional info below assumes canned beans that contain sodium. You can reduce the sodium by using unsalted beans and tomatoes.