Low Sodium Three-Bean Turmeric Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and finely diced (optional)
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp chili powder
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 can (28 oz) fire-roasted crushed tomatoes
Chef's tip
Regular crushed tomatoes are not fire-roasted, so the dish will be less smoky.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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