Vegetarian Three-Bean Chilli

Ingredients for Vegetarian Three-Bean Chilli

• 2 tablespoons vegetable oil, plus more for frying (about 475ml )

• 180ml mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)

• 1 1/2 teskedar malen kummin

• 1 teaspoon chilli powder

• 1 tesked torkad oregano

• 1/2 teskedar vitlökspulver

• 1 (425g) can black beans, rinsed, drained

• 1 (425g) can pinto beans, rinsed, drained

• 1 (425g) can red kidney beans, rinsed, drained

• 1 (425g) can puréed tomatoes or tomato sauce

• 725ml low-sodium vegetable broth

• 3/4 teskedar kosher salt, plus mer

• 1/4 teaspoons (or more) freshly ground black pepper

• 2 (5–6") corn tortillas, sliced into 1/4"-wide strips

• Sliced pickled jalapeños (for serving

• valfritt)

• En friteringstermometer

How to make Vegetarian Three-Bean Chilli

Heat 2 tablespoons oil in large heavy pot over medium-high. Cook salsa, cumin, chilli powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1–2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 teaspoons salt, and 1/4 teaspoons pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavours are blended and chilli is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.

Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 191°C. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.

Ladle chilli into bowls. Top with crispy tortilla strips and jalapeños, if using.

Chilli can be made 3 days ahead. Cover and chill.

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