Ingredients

(Serves 8)

• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 2 tablespoons water
• 2 Fresno peppers, diced
• 2 quarts crushed tomatoes (no salt added)
• 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
• 2 tablespoons ground cumin
• 1 tablespoon chipotle pepper (or smoked paprika)
• 1 tablespoon ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried oregano

Directions

In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.