This hearty, deeply spiced chili is the kind of pot you want simmering on the stove all weekend — rich with fire-roasted tomatoes, three kinds of beans, and a spice lineup that does serious work. Ground turmeric is the star of the anti-inflammatory lineup here, joined by extra virgin olive oil, smoked paprika, cumin, and coriander, all of which bring both bold flavor and well-documented plant-based benefits. Blooming the tomato paste until it turns brick-red and toasting the spices before adding the liquid are the small steps that make this chili taste like it cooked all day, even though it's ready in under an hour. Black beans, kidney beans, and pinto beans together create a thick, satisfying texture that makes this completely filling without any meat. A squeeze of fresh lime juice at the end brightens everything up and balances the deep, smoky undertones beautifully. Finish it with sliced avocado and fresh cilantro and you've got a bowl that looks as good as it tastes. With six servings per batch, it's a smart meal-prep win that only gets better the next day.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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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