Peel, core, and dice your
Yellow Onion (1)
and add it to a large pot or Dutch Oven over medium heat with the
Olive Oil (2 Tbsp)
. Saute until the onions are translucent and fragrant for about 5 minutes.
Black Beans (1 can)
Red Kidney Beans (1 can)
Pinto Beans (1 can)
and add them to the pot with the
Crushed Tomatoes (1 can)
Vegetable Broth (1 cup)
Chili Seasoning (1 packet)
. Stir to combine.
Turn your heat all the way down to low. Cover and simmer for 45 minutes, stirring frequently (every 15 minutes or so) so nothing sticks to the bottom of the pot.
After 45 minutes, assess the consistency of your chili. If it looks too liquidy, remove the cover and continue to simmer on low until desired consistency is achieved (this shouldn’t tackle longer than 10 minutes). If you’re happy with the consistency of your chili, remove it from the heat and allow it to cool before serving. Enjoy!