1-First, heat the 2 tablespoons olive oil in a skillet over medium heat. Sauté the 2 onions, 4 cloves garlic, and spices (2 tablespoons chili powder, 1 tablespoon chipotle chili powder, 1 tablespoon paprika, 1 tablespoon oregano, 2 teaspoons cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne pepper, salt, and pepper) for about 5 minutes until they’re fragrant. This step really brings out the flavors, as I’ve learned from experimenting in my kitchen.

2-Next, stir in the 1 (6-ounce) can tomato paste, 2 red bell peppers (seeded and chopped), and 3 carrots, then transfer everything to your slow cooker. Add 2 cups of broth, 1 (28-ounce) can tomatoes, 2 tablespoons Worcestershire sauce, and all the beans: 1 (14-ounce) can each of white beans, pinto beans, kidney beans, and black beans. Season again with salt and pepper, and cook on low for 6 to 7 hours or on high for 4 to 5 hours. If it gets too thick, add more broth up to 4 cups total.

3-For alternatives, you can use an Instant Pot: follow the sauté process, then cook on high pressure for 10 minutes with a quick release. On the stove-top, after sautéing, add the liquids and beans, and simmer partially covered over medium-low heat for 1 hour. The recipe yields about 8 servings, with roughly 618 calories per serving, and preparation takes about 20 minutes.

4-First Step: Prepping the Base Rinse and prepare your ingredients as needed. For the beans, make sure they’re drained and rinsed to reduce sodium. This sets the foundation for a flavorful chili.

5-I always recommend adjusting the chipotle chili powder and cayenne for your heat preference. It’s a simple way to make it just right for your family.

6-Final Steps and Serving Once cooked, taste and adjust seasonings. Serve hot, topped with yogurt, cheddar cheese, avocado, green onions, and cilantro. For more ideas on pairings, check out this tasty chicken taco casserole on my blog for complementary dishes.