Three Bean Chili

Start by heating up a tablespoon of avocado oil in a big pot over medium heat.
1 tablespoon avocado oil
Toss in the diced onion, celery, and red bell pepper. Let them cook for around 5 minutes, stirring occasionally until they’re softened.
1 medium onion
2-3 celery stalks
1 medium red bell pepper
Now, add the garlic and jalapeño. Give it a quick stir and cook for another minute.
4 garlic cloves
½ small jalapeño
Sprinkle in the chili powder, oregano, and chipotle paste. Stir well, making sure the spices coat everything. Let it cook for 1-2 minutes so the spices toast up a bit.
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon chipotle paste
Add the black beans, pinto beans, kidney beans, and crushed tomatoes. Give it a good mix, then pour in the veggie stock, dark cocoa powder and sugar. Stir well to combine.
1 can (14 oz / 400 g) black beans
1 can (14 oz / 400 g) pinto beans
1 can (14 oz / 400 g) red kidney beans
2 cans (14 oz / 400 g) crushed tomatoes
1 cup vegetable stock
1 tablespoon dark cocoa
1 teaspoon sugar
Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, stirring occasionally so it doesn’t stick.
Adjust the seasoning to taste and serve hot, topped with your favorite toppings like avocado slices, chopped cilantro, or tortilla chips.
Salt and freshly ground black pepper to taste